Start by cooking the rice noodles according to the package instructions. If using vermicelli, this typically involves soaking them in hot water for several minutes until they are tender. Drain and set aside.

In a large pan, heat the neutral oil over medium heat. Add minced garlic and finely chopped onions. Stir them gently until the onions turn translucent, and you can smell that wonderful aroma. This usually takes about 3-4 minutes.

Once the onions are ready, toss in the pork pieces. Cook until browned, stirring occasionally. This will take about 5-7 minutes. You want that meat to get a good sear, which adds depth to the dish.

Now, add your homemade or store-bought chicken broth. Bring it to a gentle simmer, allowing the pork to absorb the broth's flavor. Let it simmer for about 10 minutes.

Add in the shredded cabbage, julienned carrots, sliced scallions, and grated ginger. Stir everything together, allowing the veggies to soften while maintaining some crunch. Cook for another 5 minutes.

Gently add the noodles to the pan. Toss them with the meat and vegetables, ensuring they soak up the tasty broth. Drizzle the tamari and toasted sesame oil over the mixture. Taste and season with salt and pepper as desired.

Once everything is perfectly combined and heated through, serve the Pancit hot. Garnish with extra scallions if you like. Enjoy!