Stir-Fry Rice Noodles & Veggies

It is popularly called "Pancit" in the Philippines- stir-fried rice noodles with a mix of fresh vegetables like green beans, carrots, chayote, cabbage and celery with either pork, chicken or shrimp or a combination of two or even all three thrown in making it a real one-dish meal.  I love adding Chinese sausage because it adds that distinct flavor and aroma reminiscent of the pancit my mom used to make for us.  I have made it using different noodle combinations and may have posted pictures somewhere here in my blog but not a proper post. So here’s how I make it J   

1 lb rice noodles
1/2 lb pork, sliced thinly
4 pcs Chinese sausage; sliced thinly
2 cups green beans, sliced thinly (diagonally)
1 onion, sliced thinly
3 cloves garlic, minced
2 cups carrots, shredded
2 cups cabbage, shredded
2 cups chayote, julienned
soy sauce to taste
1 quart chicken broth or chicken stock
freshly cracked black pepper
canola or vegetable oil

1. Heat about two tablespoons canola or vegetable oil in a big wok
2. Sauté onion until translucent.  Add garlic and sauté until fragrant (not burnt)
3. Add pork and Chinese sausage and cook until golden brown
3.  Season with soy sauce and freshly cracked black pepper (soy sauce and Chinese sausage smells wonderful)
4. Add vegetables and toss together.  Add two cups of chicken broth and simmer for about 6 minutes
5.  Meanwhile, cook rice noodles in a pot of boiling chicken stock for about 8 minutes.  
6. Toss together noodles and veggies using two spatulas.  
7. Serve hot with lemon wedges or calamansi

I love my noodles long and firm but not tough- just like I prefer my pasta al dente and the veggies with their bright colors and crunch still even after stir-frying. 


  1. This is great! I really love eating noodles with vegetables because it is nutritious yet easy to cook dish. By the way, do you have Stir Fry Recipe Sauce for this?

    1. Oh, I'm sorry but this particular dish does not require a sauce. The idea is to come up with a moist finished product with the juices coming from the veggies. That's why I cook the noodles and veggies separately- so the noodles are moist on their own and need not absorb too much from the veggies and when you toss them together they just blend perfectly.


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