Filipino Pancit
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Pancit is a classic Filipino dish featuring fried noodles tossed with chicken and crisp vegetables. It’s a simple dish perfect for special occasions but easy enough for any weeknight dinner.
Pancit has become a go-to meal in my house, and I think you’ll enjoy it just as much. It’s straightforward to make and packed with flavors that are both comforting and exciting. You’ll soak the rice noodles while you prep the vegetables and chicken, making the most of your time in the kitchen.
What I love most is how it all comes together in one pan. You’ll sauté the onions and garlic, toss in the veggies and chicken, and then mix in the noodles with that savory sauce. The result is a harmonious blend of tender noodles, crisp vegetables, and chicken that’s simply satisfying.
Before You Start
- Prep All Your Ingredients: This dish comes together quickly, so it’s helpful to have everything sliced, diced, and measured before you start cooking.
- Soak Noodles Properly: Rice noodles can be a bit tricky if you’re not familiar with them. Soaking them in warm water softens them just right without making them mushy.
- Use High Heat: Stir-frying works best on medium-high to high heat. It helps the vegetables stay crisp and the flavors meld beautifully.
- Customize to Your Taste: Feel free to swap out the chicken for shrimp, pork, or tofu if you prefer. This recipe is quite flexible.
- Don’t Overcook the Vegetables: Part of the charm of Pancit is the crisp-tender veggies. Keep an eye on them so they retain that lovely texture.
Ingredients You’ll Need
- Rice Noodles: You’ll need the thin rice noodles or rice vermicelli. You can find them in the Asian section of most supermarkets.
- Vegetable Oil: For sautéing the ingredients. You can substitute with canola or peanut oil.
- Vegetables: You’ll need onion, garlic, carrots, cabbage and snow peas. Feel free to adjust the types and amounts to your liking or substitute with other favorites.
- Cooked Chicken: Leftover rotisserie chicken works great, or you can cook some chicken breasts ahead of time.
- Soy Sauce: Adds savory umami flavor. Opt for a low-sodium to control saltiness.
- Oyster Sauce: Brings a rich, slightly sweet depth to the sauce. If you need a substitute, hoisin sauce can work.
- Black Pepper: Season to taste.
- Chicken Broth: Helps soften the noodles and adds flavor. Low-sodium broth allows you to adjust seasoning to taste.
- Lemon: Served on the side, a squeeze of lemon brightens up the dish.
- Fresh Cilantro or Green Onions: For garnish, adding freshness and a pop of color.
Place 8 ounces of rice noodles in a large bowl and cover them with warm water. Let them soak for about 10 minutes, or until softened. Drain and set aside.
In a large wok or skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the 1 large sliced onion and 3 minced garlic cloves. Sauté for about 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
Add the 1 medium julienned carrot, ½ small shredded cabbage, and ½ cup of trimmed snow peas to the wok. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
Stir in 1 cup of shredded cooked chicken. Cook for another 2 minutes, allowing the flavors to combine and the chicken to warm up.
Pour in ¼ cup of low-sodium soy sauce, 2 tablespoons of oyster sauce, and ½ teaspoon of ground black pepper. Stir everything together until well combined. Adjust the soy sauce to your taste preference; you can always add more later if needed.
Pour 2 cups of low-sodium chicken broth into the wok and bring it to a simmer. Add the drained rice noodles to the wok and gently toss them with the vegetables and chicken until everything is well coated and the noodles have absorbed most of the liquid. Continue cooking and tossing the noodles for another 3-5 minutes until they are fully cooked and have absorbed all the flavors.
Transfer the pancit to a serving platter. Garnish with chopped fresh cilantro or green onions and serve with lemon slices on the side.
How To Serve
Pancit is a great meal on its own, but pairing it with complementary dishes can make your meal even more delicious. Here are some ideas:
Chicken Adobo
Asian Green Beans
Homemade Egg Rolls
Thai Cucumber Salad
Frequently Asked Questions
Can I use different types of noodles?
Yes, you can substitute rice noodles with other thin noodles like vermicelli or even thin egg noodles. Keep in mind that cooking times may vary.
How do I store leftovers?
Allow the pancit to cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of broth or water if it seems dry.
Can I freeze Pancit?
Yes, you can freeze pancit. Place cooled pancit in freezer-safe containers or bags and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Can I make this dish vegetarian or vegan?
Absolutely! Skip the chicken and use tofu or extra vegetables. Use vegetable broth instead of chicken broth, and make sure to use a vegetarian oyster sauce or substitute with mushroom sauce.
How do I prevent the noodles from sticking together?
Soaking the noodles properly and tossing them gently with tongs or chopsticks during cooking helps prevent sticking. Adding a little extra oil can also help.
More Delicious Asian Dishes
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Filipino Pancit
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 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))
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- 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.
- In a large wok or skillet, heat the vegetable oil over medium heat. Add the sliced onion and minced garlic. Sauté for about 2-3 minutes until the onion is translucent and the garlic is fragrant.
- 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.
- Stir in the shredded chicken. Cook for another 2 minutes, allowing the flavors to combine.
- Pour in the soy sauce, oyster sauce, and ground black pepper. Stir everything together until well combined.
- Pour the chicken broth into the wok and bring to a simmer. Add the drained noodles to the wok and gently toss them with the vegetables and chicken until everything is well coated and the noodles have absorbed most of the liquid.
- Continue cooking and tossing the noodles for another 3-5 minutes until they are fully cooked and have absorbed all the flavors.
- Transfer the pancit to a serving platter. Garnish with fresh cilantro or green onions and serve with lemon slices on the side.
Notes
- Vegetable Variations: Feel free to add other veggies like bell peppers, broccoli, or bok choy for more color and nutrition.
- Adjusting Seasoning: Always taste and adjust the seasoning before serving. You might prefer a bit more soy sauce or a squeeze more lemon.
- Noodle Texture: Be careful not to over-soak or overcook the rice noodles, as they can become mushy quickly.
- Make Ahead: You can prep all the vegetables and proteins ahead of time to make cooking even faster.
- Garnish Ideas: Crushed peanuts or a sprinkle of sesame seeds can add a nice crunch on top.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
