Filipino Pancit

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

1. Prep All Your Ingredients: This dish comes together quickly, so it’s helpful to have everything sliced, diced, and measured before you start cooking.
2. 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.
3. Use High Heat: Stir-frying works best on medium-high to high heat. It helps the vegetables stay crisp and the flavors meld beautifully.
4. Customize to Your Taste: Feel free to swap out the chicken for shrimp, pork, or tofu if you prefer. This recipe is quite flexible.
5. 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.

How To Make Filipino Pancit

Soak the Rice Noodles

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.

Sauté the Aromatics

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.

Cook the Vegetables

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.

Add the Chicken

Stir in 1 cup of shredded cooked chicken. Cook for another 2 minutes, allowing the flavors to combine and the chicken to warm up.

Season the Dish

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.

Add Broth and Noodles

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.

Frequently Asked Questions (FAQs)

1. Can I use different types of noodles for Pancit?

Yes! While rice noodles are traditional, you can substitute with vermicelli, thin egg noodles, or other similar noodles. Just adjust soaking or cooking times accordingly to avoid mushiness.

2. How do I store and reheat leftover Pancit?

Store leftovers 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 to keep the noodles moist and prevent sticking.

3. Can I freeze Pancit?

Yes, Pancit freezes well for up to 2 months. Cool completely, then freeze in airtight containers or freezer bags. Thaw overnight in the refrigerator before reheating.

4. How do I make Pancit vegetarian or vegan?

Simply omit the chicken and use tofu or extra vegetables instead. Use vegetable broth and vegetarian oyster sauce or mushroom sauce to keep it vegan-friendly.

5. What’s the best way to prevent the noodles from sticking together?

Soak the noodles properly in warm water until softened but not mushy. During cooking, gently toss with tongs or chopsticks and add a little oil if needed to keep them separate.