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Pancit is an iconic Filipino noodle dish made with stir-fried meat, vegetables, and rice noodles seasoned with a savory broth. This pancit recipe is a quick and easy noodle dish you can have on the table in less than 30 minutes.
Growing up in Hawaii, our neighbor Zinny used to bring this recipe to neighborhood cookouts. She taught my mom how to make this recipe for pancit and her lumpia recipe; since then, these dishes have become family favorites.
Not only can this dish be made ahead it is delicious cold right out of the refrigerator. You can easily reheat it in the microwave if you need to reheat it.
What You’ll Need
- Cooking oil. Use a neutral flavored oil such as peanut oil or grapeseed oil.
- Meat. You can use a mixture of chicken, shrimp, and pork.
- Egg batter. Made with egg and cornstarch to coat the meat.
- Aromatics. Onion and garlic.
- Seasoning. Black pepper, soy sauce concentrate, and oyster sauce. Additional salt, if needed.
- Chicken stock.
- Vegetables. Carrot, snow peas, and cabbage.
- Pancit noodles, bihon. Which are noodles made with rice flour and cornstarch. Sometimes they are called rice sticks. They are easy to find I the ethnic section of your grocery store. Of you can order them online.
- Green onions and lemon slices or wedges for garnish. In my opinion, the freshly squeezed lemon juice is essential to giving this noodle dish the correct balance of flavor.
How to Cook Pancit
- Place the noodles in a large bowl of cool water to soften them. Set them aside. (*You can skip this step and add the dry noodles directly to the pan with the broth. I do this often.)
- Whisk together the egg and the cornstarch.
- Toss the chicken and the shrimp In separate bowls with the egg wash. Set the bowls aside.
- Heat a large skillet or wok to medium-high heat. Add the oil and sauté the onions until they are soft and translucent. Add the garlic and sauté for a few minutes.
- Add the chicken to the pan. Sauté until it is cooked through.
- Add the shrimp and pork. Sauté for 3 to 4 minutes.
- Add the soy sauce, pepper, and chicken broth, and bring everything to a boil.
- Add the peas, carrots, and cabbage. Simmer for 3 minutes.
- Drain the water from the noodles and add them to the pan. Cook until the noodles absorb the liquid.
- Use large tongs to mix the noodles with the meat and veggies.
- Add the sliced green onions and a squeeze of lemon juice.
- Serve with extra lemon slices.
Frequently Asked Questions
Noodles, stir-fried meat, and vegetables seasoned with a flavorful broth.
This noodle dish iconic Filipino dish. However, the Chinese are credited for introducing rice noodles to the Philippines. Chinese migrants, known as panciteros, sold noodles on the streets to Filipino workers.
The word Pancit means noodles. However, the word is derived from the Chinese origin pein sit, which means ready-cooked food.
There are many varieties of pancit in the Philippines. Variates of this tasty noodle dish are regional, and while they all contain noodles, vegetables, and meat, they can also be very different.
The most common varieties in the states are pancit bihon and pancit canton. These dishes are similar in ingredients except for the type of noodle used.
Bihon noodles are thin rice noodles, while canton noodles are wheat noodles.
What to Eat With Pancit
My favorite thing to eat with Pancit is Chicken Adobo and Lumpia. This dish is Asian-style comfort food. And it’s even more delicious the next day as leftovers.
Hungry For More Noodles?
- 1 tablespoons cooking oil
- ½ lb shrimp, peeled and deveined
- 1 chicken breast, boneless, skinless, diced
- ½ cup leftover pork chop, diced
- 3 tablespoons corn starch
- 1 egg, slightly beaten
- 2 cloves garlic, pressed, or finely minced
- 1 medium onion , diced
- ½ teaspoon pepper
- 1 tablespoon soy sauce concentrate, also known as dark soy sauce
- 2 cups chicken broth (affiliate link)
- 1 medium carrot, shredded or finely julienned
- 1 cup cabbage, shredded
- 1 cup snow peas, sliced
- 2 packages pancit noodles, bihon, soaked in cook water and then drained
- chopped green onions, for serving
- lemon slices, for serving
- Place the pancit noodles in a large bowl of cool water to soften them. Set them aside.2 packages pancit noodles, bihon
- Whisk together the egg and the cornstarch.3 tablespoons corn starch, 1 egg
- Toss the chicken and the shrimp In separate bowls with the egg wash. Set the bowls aside.½ lb shrimp, 1 chicken breast
- Heat a large skillet or wok to medium-high heat. Add the oil and sauté the onions until they are soft and translucent. Add the garlic and sauté for a few minutes.1 tablespoons cooking oil, 1 medium onion, 2 cloves garlic
- Add the chicken to the pan. Sauté until it is cooked through.1 chicken breast
- Add the shrimp and pork. Sauté for 3 to 4 minutes.½ lb shrimp, ½ cup leftover pork chop
- Add the soy sauce, pepper, and chicken broth, and bring everything to a to a boil.1 tablespoon soy sauce concentrate, 2 cups chicken broth, ½ teaspoon pepper
- Add the peas, carrots, and cabbage. Simmer for 3 minutes.1 medium carrot, 1 cup cabbage, 1 cup snow peas
- Drain the water from the noodles and add them to the pan. Cook until the noodles absorb the liquid.2 packages pancit noodles, bihon
- Add the sliced green onions and a squeeze of lemon juice.chopped green onions, lemon slices
- Serve with extra lemon slices.lemon slices
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