Name: Easy Chicken and Pork Pancit Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Filipino
Ingredients: 8 ounces pork shoulder (belly or loin cut into ½” cubes); 1 pound boneless chicken thighs (cut into 1” cubes, skin optional); 1 medium yellow onion, peeled and julienned; 7 to 8 garlic cloves, finely minced; 2 medium carrots, peeled and julienned (about 1 cup); 2 ribs celery, thinly sliced on a bias (about 1 cup); 1 cup sugar snap peas, thinly sliced on a bias; 4 cups green cabbage, cut into 1” pieces; 4 tablespoons neutral-flavored oil (divided); ½ teaspoon ground achiote powder (optional); 3 tablespoons oyster sauce; ½ teaspoon granulated sugar; 3 tablespoons soy sauce; 1 to 2 teaspoons fish sauce (optional); Coarse salt and freshly cracked pepper to taste; Lemon or lime juice (optional, for garnish); 4 cups chicken stock; 8 ounces vermicelli noodles

If you’re craving a comforting dish that’s packed with flavor and just screams home cooking, you’ll want to try this Easy Chicken and Pork Pancit Recipe. I absolutely love how this pancit brings together tender chicken and pork with fresh veggies and perfectly cooked vermicelli noodles, all swimming in a savory sauce that’s just the right balance of salty and a little sweet. Trust me, once you try this recipe, you’ll keep coming back for more—and so will anyone lucky enough to share a meal with you.

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Why You’ll Love This Recipe

Simple Ingredients: You only need everyday pantry staples and fresh veggies—no complicated or hard-to-find items.
Big Flavor: A well-balanced sauce with oyster and soy sauce brings savory depth that’s irresistible.
Versatile and Filling: Combines both chicken and pork for protein-packed comfort food everyone loves.
Quick and Friendly: Ready in about 30 minutes, making it perfect for busy weeknights or casual get-togethers.

The image shows a large black wok filled with a heap of cooked thin rice noodles mixed with small pieces of light brown chicken, bright orange carrot strips, green onion stalks, and light green cabbage pieces. A woman's hand holds a wooden spatula lifting a tall mound of the noodles, showing the mix’s soft and slightly oily texture. The background has a white marbled surface with a wooden cutting board and kitchen items softly blurred. The noodles and vegetables create a colorful and textured heap inside the wok. Photo taken with an iphone --ar 2:3 --v 7 - Easy Chicken and Pork Pancit, Filipino Pancit Recipe, Simple Chicken and Pork Noodles, Quick Filipino Stir-Fry, Savory Pancit with Chicken and Pork

Ingredients You’ll Need

For this Easy Chicken and Pork Pancit Recipe, I stick to fresh produce and well-seasoned meats that marry really nicely with the noodles. Picking quality chicken thighs and pork shoulder makes a huge difference in texture and flavor, so it’s worth getting good cuts.

Flat lay of fresh cubed raw pork shoulder in pinkish tones, fresh cubed raw boneless chicken thighs with pale pink skin on some pieces, a medium-sized peeled yellow onion julienned into thin strips, several peeled garlic cloves finely minced, a small mound of bright orange julienned carrots, two ribs of celery thinly sliced on bias with crisp green color, a small pile of thinly sliced sugar snap peas in vibrant green, green cabbage roughly chopped into 1-inch pieces revealing crisp white and pale green layers, a small white ceramic bowl with glossy dark oyster sauce, a small white ceramic bowl of shiny soy sauce, a small white ceramic bowl with golden neutral-flavored oil, a small white ceramic bowl containing clear chicken stock, a neatly coiled bundle of dry vermicelli noodles in fine thin strands, one whole uncracked brown egg, a small white ceramic bowl with granulated white sugar, a halved fresh lime showing vibrant green flesh, a small white ceramic bowl with ground orange-red achiote powder, all arranged in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Easy Chicken and Pork Pancit, Filipino Pancit Recipe, Simple Chicken and Pork Noodles, Quick Filipino Stir-Fry, Savory Pancit with Chicken and Pork

Neutral-flavored oil: Like canola or vegetable oil—allows the meat and veggies to shine without overpowering flavors.
Pork shoulder: I find it’s the perfect cut for tenderness after quick stir-frying without drying out.
Boneless chicken thighs: Juicy and flavorful, much better than chicken breast for this dish.
Yellow onion: Adds natural sweetness when cooked down slowly.
Garlic cloves: Finely minced for a punch of aromatic flavor that’s essential here.
Ground achiote powder (optional): A little trick I use to add color and a subtle earthy note.
Carrots: Julienned for texture and a slight sweetness.
Celery ribs: Thinly sliced on the bias, they bring a crisp contrast.
Sugar snap peas: Thinly sliced to keep that bright snap with every bite.
Green cabbage: Roughly chopped pieces that soak up the sauces wonderfully.
Oyster sauce: Adds umami depth that makes the sauce irresistible.
Granulated sugar: Just a touch to balance out soy and oyster sauce saltiness.
Soy sauce: For that signature salty flavor and color.
Fish sauce (optional): A little goes a long way to deepen the flavor.
Chicken stock: Perfect for cooking the noodles and infusing flavor throughout.
Vermicelli noodles: Thin and delicate, soaking up all the tasty sauce.
Coarse salt and freshly cracked pepper: Essentials for seasoning at every step.
Lemon or lime juice (optional): A quick squeeze at the end brightens the entire dish beautifully.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Easy Chicken and Pork Pancit Recipe is how much you can tweak it to suit your tastes or what’s in your fridge. Feel free to swap veggies or even the meats depending on what you prefer—this dish is all about flexibility without losing its soul.

Meat swap: I’ve tried using shrimp instead of pork and chicken, which works beautifully for a seafood twist.
Veggie boost: Adding bell peppers or bean sprouts gives a fresh crunch and slight sweetness that livens things up.
Gluten-free option: Use tamari or coconut aminos in place of soy sauce, and gluten-free vermicelli or rice noodles.
Spicy kick: Throw in some red chili flakes or sliced fresh chilies when stir-frying the veggies for a little heat.

How to Make Easy Chicken and Pork Pancit Recipe

Step 1: Brown the Pork

Start by heating 2 tablespoons of oil in a large wok or deep skillet over medium-high heat until it just starts to smoke. Add your pork cubes, sprinkle with salt and pepper, and stir-fry until they’re nicely browned on all sides and cooked through—about 3 to 4 minutes. Don’t overcrowd the pan; you want good searing for flavor here. Once done, transfer the pork to a large bowl to rest.

Step 2: Cook the Chicken

Using the same pan with the rendered fat, add 1 more tablespoon of oil and your chicken cubes. Season with salt and pepper again. Let the chicken sit for 2 to 3 minutes without stirring so it can develop a golden crust, then stir-fry for another 3 to 4 minutes until cooked through. Set aside with the pork—they’re ready to join the party.

Step 3: Caramelize the Onions and Garlic

Still working in the same pan, lower the heat to medium and add your onions. Season lightly with salt and cook them slowly for 10 to 12 minutes, stirring often, until they turn soft and golden brown. This stage adds a lovely sweetness and depth. Toss in the garlic and cook just 30 to 45 seconds more—keep an eye on it so it doesn’t burn. If you like, stir in that achiote powder here for some color and subtle earthiness, then set everything aside with your meats.

Step 4: Stir-fry the Vegetables

Add the last tablespoon of oil and crank up the heat to high. Toss in the carrots, celery, snap peas, and cabbage. Sprinkle with a pinch of salt and stir-fry everything quickly for about 90 seconds—you want the veggies bright and just tender, not soggy. Set them aside with the rest.

Step 5: Simmer the Sauce and Noodles

Lower the heat to medium and pour in the oyster sauce, sugar, soy sauce, fish sauce (if using), and chicken stock. Bring it to a gentle simmer. Once bubbling, add your vermicelli noodles and cook while stirring constantly. The noodles will soak up the flavorful liquid in about 3 to 4 minutes—this part is crucial to avoid clumping and ensure even cooking.

Step 6: Bring It All Together

Finally, return all your cooked pork, chicken, onions, garlic, and veggies back into the wok. Stir everything together until the meats and vegetables are well combined with the noodles and saucy goodness. Taste and adjust seasoning with salt or a little more soy sauce if needed. Squeeze in a bit of fresh lemon or lime juice to brighten all those rich flavors—even this one little step makes a world of difference.

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Pro Tips for Making Easy Chicken and Pork Pancit Recipe

Sear Meats Separately: Cooking pork and chicken separately develops the best caramelization and helps keep them tender.
Don’t Rush the Onions: Taking time to caramelize onions adds a deep, natural sweetness that pulls the whole dish together.
Constant Stirring for Noodles: Keep the noodles moving while simmering to prevent clumps and ensure they soak up all that flavorful liquid.
Lime/Lemon Brightness: Always finish with a squeeze of citrus—it lifts the heavy flavors and makes the dish pop.

How to Serve Easy Chicken and Pork Pancit Recipe

A black bowl sits on a white marbled surface with a white cloth beneath it, filled with thin light brown noodles mixed with small pieces of light beige chicken, bright orange carrot sticks, light green cabbage, and some fresh green herbs scattered on top. A half lime with a pale green inside rests on the right edge of the bowl. To the right of the bowl are a silver spoon and fork placed on the white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Easy Chicken and Pork Pancit, Filipino Pancit Recipe, Simple Chicken and Pork Noodles, Quick Filipino Stir-Fry, Savory Pancit with Chicken and Pork

Garnishes

I’m a big fan of topping this pancit with sliced green onions or scallions for that fresh crunch and a bit of color. Sometimes I sprinkle a little toasted garlic chips or fried shallots on top if I’m feeling fancy. And of course, don’t forget the lemon or lime wedges on the side—my family always squeezes on a bit extra!

Side Dishes

To round out the meal, I like serving this pancit with some simple sides like lumpia (Filipino spring rolls), or a crisp cucumber salad to balance the richness. Sometimes, a light soup like sinigang works perfectly alongside if we’re going for a bigger feast.

Creative Ways to Present

For special occasions, I’ve served this Easy Chicken and Pork Pancit Recipe in individual banana leaf-lined bowls—it’s festive and adds a lovely aroma. Another time, I piled it high on a large platter surrounded by vibrant garnishes like hard-boiled eggs, fried garlic, and fresh herbs, inviting everyone to dig in family-style. It’s a crowd-pleaser every time!

Make Ahead and Storage

Storing Leftovers

I usually let leftover pancit cool to room temperature, then store it in an airtight container in the fridge. It keeps well for up to 3 days, though the noodles tend to soak up sauce more and soften over time, which is still tasty, just less springy.

Freezing

I’ve frozen this dish a couple of times with decent results. Just portion it into freezer-safe containers and thaw overnight in the fridge before reheating. Texturally, the noodles might get a bit softer but the flavor stays solid.

Reheating

When reheating, I prefer warming it gently in a skillet with a splash of water or chicken stock to loosen the noodles back up. If you try microwaving, be sure to stir halfway through to heat evenly without drying out the meat or veggies.

FAQs

Can I use other types of noodles for this Easy Chicken and Pork Pancit Recipe?

Absolutely! While vermicelli noodles are traditional here, feel free to substitute with rice stick noodles, egg noodles, or even glass noodles based on your preference. Just adjust cooking time as some noodles absorb liquid faster than others.
Is there a vegetarian version of this recipe?

Yes! Skip the chicken and pork, and load up on hearty veggies like mushrooms, tofu, and extra snap peas. Use vegetable broth instead of chicken stock and add more soy and oyster sauce alternatives to keep the umami flavor.
How can I make this dish spicier?

Simple—add fresh chopped chilies or crushed red pepper flakes when stir-frying the veggies, or serve with a chili garlic sauce on the side. It adds a fun kick without overpowering the other flavors.
Can I prepare parts of the recipe ahead of time?

Definitely! You can chop veggies and marinate the meats a few hours before cooking to speed things up. Even cooking the pork and chicken ahead and refrigerating them will cut down the active cooking time when you’re ready to assemble.

Final Thoughts

This Easy Chicken and Pork Pancit Recipe has become such a comforting go-to in my kitchen—it’s versatile, quick, and always raves from my family and friends. I love how the flavors come together in a way that feels both special and homey. Honestly, once you make it, you’ll see why it’s a beloved classic. So next time you’re wondering what to cook, give this recipe a try—you’ll enjoy every hearty, delicious bite as much as I do.