Start by soaking the vermicelli rice noodles according to the package directions. Rice noodles typically require soaking in hot water for about 10-15 minutes until softened. Drain and set aside.

While the noodles are soaking, slice the pork chops into bite-sized pieces. You want the pork to be small enough to cook quickly but large enough to add a hearty bite to the dish. Dice the yellow onion, mince the garlic, and prepare the carrots and cabbage by slicing them thinly.

In a wok or large sauté pan, heat the canola oil over medium-high heat. Once the oil is hot, add the pork slices to the pan, followed by the diced onion, minced garlic, and soy sauce. Stir everything together and cook for about 3-5 minutes until the pork is browned on all sides. The onions should become translucent and fragrant during this time. Season the mixture with a pinch of kosher salt and cracked pepper.

Pour the chicken stock into the pan with the pork, onions, and garlic. The stock will help deglaze the pan, picking up all the delicious bits of flavor stuck to the bottom. Immediately add the shredded cabbage and sliced carrots to the pan. Toss the ingredients together and let them cook for another 3-5 minutes until the vegetables have softened but still have a bit of crunch.

Once the vegetables have softened, add the soaked rice noodles to the pan. Use tongs or a spatula to toss the noodles with the pork and vegetable mixture, making sure everything is well combined and coated in the sauce. The noodles should absorb the soy sauce and chicken stock, becoming infused with flavor. Adjust the seasoning with more salt and pepper if needed.

After everything is thoroughly combined, remove the pan from heat and sprinkle the diced green onions on top for a pop of color and fresh flavor. Serve the Pancit hot and enjoy immediately.