Description
This flavorful Pancit recipe brings together tender pork shoulder, juicy chicken thighs, and a vibrant mix of fresh vegetables stir-fried with vermicelli noodles. Cooked in a savory blend of oyster sauce, soy sauce, and chicken stock, this classic Filipino noodle dish is perfect for a quick weeknight dinner or a festive gathering. The combination of textures and umami-rich sauce makes it a comforting and satisfying meal.
Ingredients
Scale
Meats
- 8 ounces pork shoulder (belly or loin cut into ½” cubes)
- 1 pound boneless chicken thighs (cut into 1” cubes, skin optional)
Vegetables
- 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
Condiments and Seasonings
- 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)
Others
- 4 cups chicken stock
- 8 ounces vermicelli noodles
Instructions
- Cook the Pork: Heat 2 tablespoons of oil in a large wok over medium-high heat until it just begins to lightly smoke. Add the pork shoulder cubes, seasoning them with salt and pepper. Stir-fry the pork, tossing frequently, until it is browned on all sides and cooked through, about 3 to 4 minutes. Remove the pork and set aside in a bowl or platter.
- Cook the Chicken: Add 1 more tablespoon of oil to the wok. Place the chicken thigh cubes into the pan, season with salt and pepper, and let them cook undisturbed for 2 to 3 minutes to develop a sear. Stir-fry for an additional 3 to 4 minutes until the chicken is well browned and cooked through. Set aside with the pork.
- Sauté the Onions and Garlic: In the rendered fat remaining in the wok, add the julienned onions and a pinch of salt. Cook over low to medium heat, stirring frequently, until the onions are browned and tender, about 10 to 12 minutes. Stir in the minced garlic and cook for only 30 to 45 seconds until fragrant. Optionally, add the ground achiote powder and stir until evenly mixed. Remove this mixture and set aside with the meat.
- Stir-Fry the Vegetables: Add the remaining tablespoon of oil and increase the heat to high. Add the carrots, celery, sugar snap peas, and green cabbage. Season lightly with salt and stir-fry for about 90 seconds until vegetables are just tender but still crisp. Set aside with the other ingredients.
- Prepare the Sauce and Noodles: In the wok over medium heat, combine the oyster sauce, granulated sugar, soy sauce, fish sauce (if using), and chicken stock. Bring this to a gentle simmer.
- Cook the Noodles: Add the vermicelli noodles to the simmering sauce. Stir continuously as the noodles absorb the liquid and cook through, which takes about 3 to 4 minutes. Ensure the noodles are tender and evenly coated.
- Combine and Finish: Return all the cooked pork, chicken, onions, garlic, and vegetables to the wok with the noodles. Stir thoroughly to combine everything well and heat through.
- Garnish and Serve: Optionally, squeeze fresh lemon or lime juice over the Pancit to brighten the flavors just before serving. You may also garnish with sliced green onions if desired.
Notes
- This easy 30-minute Pancit combines chicken, pork, veggies, and noodles in a flavorful sauce—perfect for weeknights or parties.
- For a vegetarian version, substitute meats with tofu or extra vegetables and use vegetable stock instead of chicken stock.
- Adjust the fish sauce and soy sauce according to your taste and dietary sodium preferences.
- Vermicelli noodles should be cooked just until tender; overcooking can make the dish mushy.
- Using ground achiote powder adds a subtle color and flavor but is optional and can be omitted if unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 548 kcal
- Sugar: 10 g
- Sodium: 1505 mg
- Fat: 26 g
- Saturated Fat: 5 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.1 g
- Carbohydrates: 53 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 94 mg
