Step 1

Add the rice sticks to a bowl of hot water and allow them to soak to soften while you cook the other ingredients.

Step 2

In a large skillet or wok, add in the pork and brown.

Step 3

While the pork is cooking, cut all of your vegetables. Cut the onion into thin slices, celery into a small dice, and the carrots into ribbons using a vegetable peeler. If you wanted to buy matchstick carrots, you could use those as well. Chop the tops off of some green onions and thinly slice a jalapeño for garnishing.

Step 4

Once the pork has finished cooking, remove it from the pan and place into a large bowl, reserving all of the grease in the pan. You will use this to cook the vegetables. If there is more than 2 tbsp of grease in the pan, remove the excess.

Step 5

Add the onions and celery to the pan with the rendered fat. Allow them to cook for about 5 minutes. Then add in the garlic and ginger and cook for a minute or two until they become fragrant.

Step 6

Next add in the carrots and cabbage. Season lightly with salt and cook for 3-5 more minutes until the cabbage has wilted slightly and softened.

Step 7

In a bowl, mix together the chicken stock, soy sauce, lime juice, and oyster sauce. Stir to combine.

Step 8

Drain the water away from your rice sticks and pass a knife through them a few times to break them into smaller pieces.

Step 9

In the large bowl that is holding your pork, add the rice sticks, vegetables, and sauce. Mix to combine and season with salt and pepper to taste. Additionally, if you feel you should add more lime or soy sauce, do so.

Step 10

This recipe makes 6 servings. Divide the Pancit into 6 containers. Top with green onions, jalapeño, and a lime wedge.

Step 11

Some brands of rice sticks tend to dry out more than others in the fridge over the course of the week. If you find that happens to you, add a splash of chicken stock over the top of your meal before reheating and it will help.