Name: Filipino Pancit Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Filipino
Ingredients: 8 ounces rice noodles; 1 cup cooked chicken (shredded); 2 tablespoons vegetable oil; 1 large onion (sliced); 3 cloves garlic (minced); 1 medium carrot (julienned); ½ small cabbage (shredded); ½ cup snow peas (trimmed); ¼ cup soy sauce (low sodium); 2 tablespoons oyster sauce; ½ teaspoon black pepper (ground); 2 cups chicken broth (low sodium or no sodium added); ½ lemon (sliced, for serving); fresh cilantro or green onions (chopped, for garnish)

Introduction

Pancit is a beloved Filipino noodle dish known for its flavorful combination of tender rice noodles, savory chicken, and fresh vegetables. It’s quick to prepare and makes for a satisfying meal anytime. This recipe brings an authentic taste of the Philippines right to your kitchen.

Ingredients

8 ounces rice noodles
2 tablespoons vegetable oil
1 large onion, sliced
3 cloves garlic, minced
1 medium carrot, julienned
½ small cabbage, shredded
½ cup snow peas, trimmed
1 cup cooked chicken, shredded
¼ cup soy sauce (low sodium)
2 tablespoons oyster sauce
½ teaspoon ground black pepper
2 cups chicken broth (low or no sodium added)
½ lemon, sliced (for serving)
Fresh cilantro or green onions, chopped (for garnish)

Instructions

Step 1: Place the rice noodles in a large bowl and cover with warm water. Let them soak for about 10 minutes or until softened. Drain and set aside.
Step 2: Heat the vegetable oil in a large wok or skillet over medium heat. Add the sliced onion and minced garlic, and sauté for 2–3 minutes until the onion is translucent and the garlic is fragrant.
Step 3: Add the julienned carrot, shredded cabbage, and snow peas to the wok. Stir-fry for 3–4 minutes until the vegetables are tender but still crisp.
Step 4: Stir in the shredded chicken and cook for another 2 minutes to blend the flavors.
Step 5: Pour in the soy sauce, oyster sauce, and ground black pepper. Mix everything thoroughly.
Step 6: Add the chicken broth and bring to a simmer. Add the drained noodles to the wok and gently toss with the vegetables and chicken until well coated and the noodles absorb most of the liquid.
Step 7: Continue cooking and tossing the noodles for another 3–5 minutes until fully cooked and flavorful.
Step 8: Transfer the pancit to a serving dish. Garnish with fresh cilantro or green onions and serve with lemon slices on the side.

Tips & Variations

For a vegetarian version, replace chicken with tofu and use vegetable broth instead of chicken broth.
Use fresh rice noodles if available, but dried ones work well with proper soaking.
Add other vegetables like bell peppers or mushrooms for extra color and flavor.
Adjust soy and oyster sauce amounts to taste, especially if using regular sodium versions.

Storage

Store leftover pancit in an airtight container in the refrigerator for up to 3 days. When reheating, warm it gently in a skillet over medium heat to preserve the texture, adding a splash of broth or water if it seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles for pancit?

Yes, while traditional pancit uses rice noodles, you can substitute with egg noodles or vermicelli if you prefer. Adjust soaking and cooking times accordingly.

Is pancit suitable for meal prep?

Absolutely! Pancit reheats well and makes a convenient meal prep option. Keep it refrigerated and reheat thoroughly before eating.

Filipino Pancit Recipe

Print Recipe

★★★★★

4.8 from 96 reviews

Filipino Pancit is a classic stir-fried noodle dish featuring tender rice noodles, sautéed vegetables, shredded chicken, and savory sauces. This recipe brings together vibrant flavors and textures in a quick and satisfying meal perfect for any occasion.

Author: Ella
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Filipino

Ingredients

Scale

Main Ingredients

8 ounces rice noodles
1 cup cooked chicken (shredded)
2 tablespoons vegetable oil
1 large onion (sliced)
3 cloves garlic (minced)
1 medium carrot (julienned)
½ small cabbage (shredded)
½ cup snow peas (trimmed)

Seasonings and Sauces

¼ cup soy sauce (low sodium)
2 tablespoons oyster sauce
½ teaspoon black pepper (ground)

Others

2 cups chicken broth (low sodium or no sodium added)
½ lemon (sliced, for serving)
fresh cilantro or green onions (chopped, for garnish)

Instructions

Soak Noodles: Place the rice noodles in a large bowl and cover with warm water. Let them soak for about 10 minutes or until softened, then drain and set aside.
Cook Aromatics: Heat the vegetable oil in a large wok or skillet over medium heat. Add the sliced onion and minced garlic, sautéing for 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
Add Vegetables: Add the julienned carrot, shredded cabbage, and snow peas to the wok. Stir-fry for 3-4 minutes until the vegetables are tender yet crisp.
Add Chicken: Stir in the shredded chicken and cook for another 2 minutes to allow the flavors to meld.
Season: Pour in the soy sauce, oyster sauce, and ground black pepper. Stir everything well to combine the flavors evenly.
Add Broth and Noodles: Pour the chicken broth into the wok and bring it to a simmer. Add the drained noodles and gently toss them with the vegetables and chicken until coated and the noodles absorb most of the liquid.
Cook the Noodles: Continue cooking and tossing the noodles for 3-5 minutes until fully cooked and infused with all the flavors.
Serve: Transfer the pancit to a serving platter. Garnish with fresh cilantro or green onions and serve with lemon slices on the side for a fresh zest.