fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Bacon Pancit

  • Author: Seonkyoung Longest
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 4 1x


  • 8 oz. / 227g Pancit Bijon (vermicelli) rice noodles (Orchids brands is what I used for this recipe and the tutorial video)
  • 2 Cloves garlic
  • 5 oz. Yellow onion (Approximately 1/2 of large or 1 medium size.)
  • 5 oz. Green cabbage
  • 3 oz. Carrot (Approximately 1 medium size)
  • 3 Slices of thick cut bacon

For the Sauce

  • 1/2 cup Chicken stock
  • 1/4 cup Soy sauce (regular thin soy sauce or light soy sauce)


  • Chopped green onion (optional)
  • 2 Hard boiled eggs, cut into halves (optional)


  1. Prepare rice noodles by following directions of package you are using.* Drain.
  2. Chop garlic, slice onion and cabbage into 1/4-inch wide. Slice carrot 1/8-inch thin. Cut bacon into bite sizes.
  3. In a small mixing bowl, mix chicken stock and soy sauce and set aside.
  4. Heat a wok or large skillet over high heat; add bacon. Cook bacon until edges are golden brown and bacon released its fat in wok approximately 2 Tbs, about 4 to 5 minutes.
  5. Add garlic and onion, stir fry for 1 minute.
  6. Add cabbage and carrot, stir fry until all vegetables are soften, about 2 to 3 minutes. Stirring frequently.
  7. Add prepared and drained noodles into wok and pour sauce. Toss everything together until well combined, noodles soaked sauce evenly and there is no liquid, about 2 minutes.
  8. Remove from heat and transfer to a serving plate. Garnish with chopped green onion and hard boiled eggs.



My package of rice noodles (Orchids brand) is pre-cooked and dried noodles, so I didn’t need to cook it. My package says just rinse under cold water and seaside but I just soak it in cold water to speed up the process.