By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 12
515 cal · 45 min
Filipino Pancit
Recipe GLPR835b4ff4144f72
A classic Filipino noodle stir-fry featuring tender pork, crisp vegetables, and a savory broth that infuses the noodles with rich, umami flavors. This hearty, one-pot dish combines egg noodles and vermicelli for a satisfying texture and is perfect for feeding a crowd at any meal.
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Ingredients
½ cup vegetable oil
1 lb. lean pork, cut into very small pieces
6 cloves garlic, crushed
1 onion, minced
1 tablespoon soy sauce
6 cups water
1 pork bouillon cube
2 cups chopped cabbage
1 cup sliced carrots
1 cup chopped bell peppers
2 cups chopped green onions
1 lb. pancit noodles, uncooked
1 lb. vermicelli noodles, uncooked
Directions
Submerge the vermicelli noodles in a bowl of hot water and let them soften for about 5 minutes, then drain well and set aside.
Heat the oil in a large pot or wok over medium-high heat. Add the minced onion and crushed garlic, stirring until fragrant, about 1 minute.
Add the small pork pieces to the pot and cook, stirring frequently, until the meat is no longer pink and reaches an internal temperature of 160°F, approximately 5-7 minutes.
Stir in the soy sauce, coating the pork evenly, then pour in the water and add the pork bouillon cube. Bring the mixture to a low simmer.
Add the cabbage, carrots, bell peppers, and green onions to the pot. Simmer for 5-10 minutes until the vegetables begin to soften but remain crisp.
Add the uncooked pancit noodles and the drained soaked vermicelli to the pot, stirring well to separate the noodles and distribute them evenly.
Reduce heat to low and continue simmering, stirring occasionally, for 10-15 minutes until the noodles have absorbed most of the broth and are tender. The dish is ready when the noodles are fully cooked and the liquid is mostly absorbed.
Comments
Pancit noodles are standard at all major Charlotte chains—Harris Teeter, Food Lion, Kroger, ALDI, and Walmart carry them in their Asian aisles—so no special trips are needed. The recipe is genuinely cheap, running roughly $1.20 to $1.50 per serving because pork shoulder and cabbage are staples and noodles bulk the dish. The 45-minute stated time is honest if you account for 10 minutes of rough prep (chopping) and 5 minutes of simmering, so this lands as a weeknight realistic claim. It's a one-pot family dish that feeds 12 with minimal fussing, though it does require active attention while the noodles cook to avoid clumping. The recipe reheats well in a skillet with a splash of water, and collard greens are a North Carolina staple that would pair naturally as a side, though the recipe itself doesn't capitalize on regional produce—it's a straight Filipino comfort dish that works anywhere.
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