Ingredients:

• 1 package (8.8 ounces) Thai Vermicelli rice noodles
• 2 tablespoons canola oil
• 1 pound pork chops (about 4 chops), sliced into bite-sized pieces
• 1 yellow onion, diced
• 6 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 cup chicken stock
• 2 cups shredded cabbage
• 1/2 cup sliced carrots
• 3 green onions, diced
• Kosher salt and cracked pepper, to taste

Instructions:

1. Soak the rice noodles according to the package directions.
2. Slice the pork chops into bite-sized pieces and dice the vegetables.
3. Heat the canola oil in a wok or large sauté pan over medium-high heat.
4. Add the pork, diced yellow onion, minced garlic, and soy sauce to the pan. Cook for 3-5 minutes until the pork is browned. Season with salt and pepper to taste.
5. Pour in the chicken stock, then add the shredded cabbage, sliced carrots, and diced green onions. Cook for another 3-5 minutes until the vegetables have softened.
6. Add the soaked noodles to the pork and vegetable mixture. Toss everything together to combine well. Adjust the seasoning with more salt and pepper if needed.
7. Serve the pancit hot and enjoy!