Pancit is a traditional Filipino stir-fry made with tender chicken, carrots, cabbage, and thin pancit noodles. The delicate rice noodles and savory sauce have made this meal a favorite for generations.
This easy pancit recipe comes together quickly and is the perfect weeknight meal for your family. My kids absolutely love these noodles, and any time I make stir fry they request pancit noodles. I have you covered if you need more pasta recipes your kids will love. Try my 20-minute beef lo mein, this chicken noodle soup, or my popular olive garden pasta.
What is Pancit?
Pancit is a popular noodle dish in Filipino cuisine packed with veggies, meat, and salty savory flavors. This one-pot meal is fast, easy, and packed with lots of flavors. Every Filipino family has their own special recipe and variation of how they make their pancit noodles. This dish is so versatile, and it can be made to your liking. There are so many different versions of pancit recipes and some versions also contain pork or shrimp. You choose any combination of veggies you would like as well.
Noodles were first introduced to the Philippines by Chinese immigrants centuries ago. There are different types of pancit noodles. I used bihon noodles in my pancit recipe which are thin rice noodles. Another common noodle used in the Phillippines for this recipe is canton pancit noodles which are egg noodles. The influence of Chinese cuisine is known throughout the world. Here are a few of my favorite Chinese recipes you have to try. This fried rice and these classic egg rolls pair perfectly with my sweet and sour pork. Make these recipes for your next Sunday dinner!
Ingredients Needed for Pancit Noodles
Because this is a Filipino recipe the noodles are specific and unique. I found my bihon noodles at an Asian market, but feel free to use any package of rice vermicelli, or angel hair noodles. The rest of the ingredients are easy to find and you may already have them on hand. Check out the recipe card at the bottom of the post for exact measurements.
- Pancit Bihon Noodles: You will love these delicate and light-textured noodles.
- Canola Oil: Oil helps cook the chicken and veggies in the wok.
- Boneless Skinless Chicken Breasts: I prefer chicken, but feel free to use pork or shrimp.
- Onion: Adds great flavor.
- Garlic: Fresh garlic always.
- Soy Sauce: Adds moisture and salty flavors.
- Water: Adds moisture to the sauce.
- Chicken Boullion: I prefer bullion because it has much more flavor than chicken broth. Use powdered or paste bullion. I like to whisk it in the water before adding.
- Cabbage: Fresh green cabbage is traditional and adds texture to this pancit recipe.
- Carrots: I like to use pre-shredded carrots because it’s so convenient.
- Green Onions: Adds great flavor and I love the added pop of color.
- Kosher Salt and Cracked Black Pepper: Season with salt and pepper to taste.
This pancit recipe is super easy to make! It takes 25 minutes from start to finish which makes this a perfect meal for those busy nights. Add in the protein of your choice then pick the veggies your family loves. It’s a great meal packed with vegetables and protein. This recipe will become a part of your weekly dinner rotation because it is just so good!
- Soak the Noodles: Soak the noodles according to the package instructions.
- Cook the Chicken, Onion, and Garlic: Heat the oil in a wok or large saute pan on medium-high heat. Add the chicken, yellow onion, and garlic then cook for 5 minutes. Cook until the chicken is browned and the onions are translucent.
- Whisk the Water and Chicken Boullion: In a small bowl, add the water and chicken bullion then whisk together.
- Add Boullion Mixture and Soy Sauce: Pour the water mixture into the wok along with the soy sauce then stir to combine.
- Add the Veggies: Add the cabbage, carrots, and green onions. Cook for 3-5 minutes until the vegetables have softened.
- Stir in the Noodles: Add the drained noodles to the wok then toss to combine. Season to taste with salt and pepper.
- Enjoy: Serve warm and enjoy!
How to Customize Your Noodles
Pancit noodles are commonly served at Filipino birthday celebrations to represent good luck in the years to come. Filipino families love getting together to celebrate big life events. This recipe is easy to make a big batch! Make this dish for your next party because everyone will love it!
- Protein: Chicken, pork, or shrimp are always a great choices to add.
- Vegetables: Add in all your favorite raw vegetables that you love. Slice the vegetables evenly so they cook quickly. Carrots and snow peas are great vegetables to add.
- Gluten Free: If you are gluten intolerant then use gluten-free soy sauce. Tamari also works as a substitute.
- Spicy: You can never go wrong with a little spice. Heat just enhances and turns up a recipe to the next level. Red pepper flakes or siracha sauce are tasty for adding a little extra spice.
How to Store Leftover Noodles
We all know that leftovers are the best! And this homemade pancit recipe is no exception. It is delicious for lunch the next day, so you definitely want to save what is left. Just add a splash of soy sauce to give it a little moisture before you reheat the pancit then enjoy! You are going to love leftovers.
- In the Fridge: Once your noodles have cooled then store them in your fridge in an airtight container. They will last for 2-3 days.
- To Reheat: When you are ready to eat them then you can reheat the pancit on the stovetop or in the microwave.
- 8 ounces pancit bihon noodles (Filipino rice noodles) or Thai Vermicelli rice noodles
- 2 tablespoons canola oil
- 1 pound boneless skinless chicken breasts sliced into thin bite-sized pieces
- 1/2 yellow onion diced
- 3 cloves garlic minced
- 2 tablespoons soy sauce
- 1 cup water
- 1 1/2 teaspoons chicken bullion, powder or paste
- 2 cups cabbage shredded
- 1/2 cup carrots sliced
- 1/4 cup green onions chopped
- kosher salt and cracked pepper to taste
Soak the noodles according to the package instructions.
Heat the oil in a wok or large saute pan on medium high heat. Add the chicken, yellow onion, and garlic and cook 5 minutes or until the chicken is browned and the onions are translucent.
In a small bowl, whisk together the water and chicken bouillon.
Pour the water mixture into the wok along with the soy sauce then stir to combine.
Add the cabbage, carrots and green onions. Cook 3-5 minutes or until vegetables have softened.
Add the drained noodles to the chicken and vegetable mixture. Toss to combine. Season to taste with additional salt and pepper.
Serve warm and enjoy!