Filipino Pancit Recipe
If you’re looking for a crowd-pleasing noodle dish that’s both vibrant and comforting, this Filipino Pancit Recipe is the perfect centerpiece for your next meal. Bursting with savory chicken, sweet shrimp, crisp-tender vegetables, and slippery-soft rice noodles, it’s a classic you’ll crave again and again. Each forkful offers a joyous mix of textures and flavors, with the zesty hint of lemon (or calamansi) rounding everything out in true Filipino fashion. Whether you’re new to Filipino cooking or revisiting beloved flavors, this recipe brings immense satisfaction to any table—and it all comes together in just 30 minutes!
Ingredients You’ll Need
This Filipino Pancit Recipe shines thanks to a handful of essential ingredients, each playing a role in building its signature taste and gorgeous colors. Simple, familiar staples come together in a way that feels both homey and festive—get ready for a sensational noodle experience!
- Pancit bihon rice noodles: These thin rice noodles soak up all those savory flavors and create the iconic pancit texture we all love.
- Vegetable oil: The perfect neutral base for sautéing every flavorful component to golden perfection.
- Chicken thighs: Tender, juicy strips of chicken add heartiness and depth to every bite—thighs offer maximum flavor.
- Shrimp: Their sweet, briny taste pairs beautifully with the chicken and brightens up the medley.
- Onion: Provides aromatic sweetness and balance, melting into the noodles as they cook.
- Garlic: A must—garlic infuses the whole dish with warmth and irresistible fragrance.
- Carrots: Julienne them for pops of orange color and gentle crunch; they sweeten the overall mix.
- Cabbage: Adds texture and a mild, fresh flavor, making the pancit feel light and balanced.
- Green beans: Their bright green color and snap make every bite more interesting.
- Chicken broth: The backbone of the savory sauce that soaks into the noodles.
- Soy sauce: Salty, umami depth that ties all the ingredients together; opt for regular or low-sodium.
- Oyster sauce: Adds rich, savory complexity that’s so characteristic of many Filipino noodle dishes.
- Fish sauce: Just a splash brings bright, true Filipino flavor—don’t skip it!
- Black pepper: A gentle kick to round out the seasoning.
- Lemon wedges: For squeezing over the top, giving each serving a burst of refreshing citrus.
How to Make Filipino Pancit Recipe
Step 1: Soften the Rice Noodles
Start your Filipino Pancit Recipe by soaking the pancit bihon noodles in warm water. Make sure the noodles are fully submerged and let them soak for about 10 minutes. They should soften and become pliable but not mushy—this little prep step ensures your stir fry won’t get clumpy or stuck together later.
Step 2: Sear the Proteins
Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the chicken strips and cook, stirring often, until they’re no longer pink—usually about 4 to 5 minutes. Push the chicken over to one side and add the shrimp. Cook just until they’re pink and barely opaque (about 2 minutes), then scoop both the chicken and shrimp out onto a plate to keep them tender while you work on the veggies.
Step 3: Sauté the Aromatics and Veggies
In the same wok, drop in your sliced onion and minced garlic. Sauté until the aroma fills your kitchen and the onions start to turn translucent, just about a minute. Toss in the carrots, cabbage, and green beans, stirring well so the vegetables get coated with garlic-infused oil. Cook until they’re slightly softened but still have some crunch—about 3 to 4 minutes will do the trick.
Step 4: Combine Everything
Return the cooked chicken and shrimp to the wok and pour in your chicken broth, soy sauce, oyster sauce, fish sauce, and black pepper. Stir everything together and bring it all to a gentle simmer. The broth will quickly become infused with all the savory, umami-packed goodness from your proteins and aromatics.
Step 5: Toss in the Noodles
Add the well-drained, softened noodles right into the bubbling mixture. Using tongs or two spatulas, toss everything together until the noodles are evenly coated in sauce and dotted with veggies, chicken, and shrimp. Cook for 2 to 3 minutes, until the noodles are hot and have soaked up most of the delicious flavors. That’s it—your Filipino Pancit Recipe is ready to shine!
How to Serve Filipino Pancit Recipe
Garnishes
This dish absolutely comes alive with a generous scattering of fresh garnishes! Traditionally, a squeeze of lemon (or even better, calamansi if you can find it) just before eating brightens every forkful. Don’t forget thinly sliced green onions, a handful of fried garlic, or even some chopped red chilies for a fiery kick.
Side Dishes
Pancit is often the star alongside other Filipino favorites. Pair it with lumpia (Filipino spring rolls), crispy fried chicken, or even a tangy cucumber salad. A side of steamed rice is always welcome if you want to double up on comfort and soak up whatever sauce remains on your plate.
Creative Ways to Present
Filipino Pancit Recipe serves beautifully family-style on a big platter, but you can also twirl it into neat nests for individual servings at parties. For a festive presentation, top with sautéed shrimp, extra lemon slices, and a sprinkle of crushed chicharrón or toasted sesame seeds.
Make Ahead and Storage
Storing Leftovers
Leftover pancit can be kept in an airtight container in the refrigerator for up to three days. The flavors deepen as it sits overnight, making it a fantastic next-day lunch. Just make sure the noodles are well-covered so they don’t dry out.
Freezing
While you technically can freeze this Filipino Pancit Recipe, the noodles do tend to lose their signature texture after thawing. If you must freeze, divide into meal-size portions, pack airtight, and consume within one month for the best result.
Reheating
The easiest and tastiest way to reheat pancit is gently in a skillet with a splash of water or chicken broth, just until warmed through. You can use the microwave for convenience, but be sure to cover and stir occasionally for even heating.
FAQs
Can I make this Filipino Pancit Recipe vegetarian?
Absolutely! Simply swap out the chicken and shrimp for tofu, mushrooms, or any firm veggies you like. Swap the chicken broth for vegetable broth and omit the fish sauce (or use a vegan alternative).
Are there different types of pancit in Filipino cuisine?
Yes, pancit comes in many delicious variations! While this Filipino Pancit Recipe uses bihon rice noodles, you’ll also find versions like Pancit Canton (egg noodles), Pancit Malabon (thicker noodles with seafood), and Pancit Palabok (with a savory, orange shrimp sauce).
Is it okay to use other vegetables?
Definitely. Pancit is all about flexibility. Add bell peppers, snap peas, snow peas, or bean sprouts based on what’s fresh and available. Just aim for a colorful, texturally exciting mix!
Can I use pork or beef instead of chicken?
Yes, you can easily swap the protein to suit your taste or what you have on hand. Thinly sliced pork or beef works great—just cook it through during the searing step, just like you would with the chicken.
What’s the secret to perfect, non-soggy noodles?
The trick is to soak, not boil, the noodles before stir frying and avoid overcooking them once in the wok. Toss gently and keep an eye out so they’re just heated through and still pleasantly chewy.
Final Thoughts
I hope you feel as excited as I do to bring this Filipino Pancit Recipe to your table. It’s a dish that’s equal parts celebration and comfort, packed with flavor, color, and Filipino soul. Gather your favorite people, serve up a gorgeous mound of pancit, and enjoy every comforting, vibrant bite!
Print
Filipino Pancit Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A savory and satisfying Filipino Pancit recipe featuring tender rice noodles sautéed with chicken, shrimp, and a medley of vegetables in a flavorful sauce. A popular stir-fry dish with a delightful mix of textures and flavors.
Ingredients
Main Ingredients:
- 8 ounces pancit bihon rice noodles
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken thighs, cut into thin strips
- 1/2 pound medium shrimp, peeled and deveined
Additional Ingredients:
- 1 medium onion, sliced
- 3 garlic cloves, minced
- 2 medium carrots, julienned
- 2 cups shredded cabbage
- 1/2 cup green beans, cut into 2-inch pieces
- 3 cups chicken broth
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 1/2 teaspoon ground black pepper
- lemon wedges for serving
Instructions
- Prepare Noodles: Soak rice noodles in warm water for 10 minutes, drain, and set aside.
- Cook Chicken and Shrimp: Sauté chicken until cooked, then add shrimp and cook until pink. Set aside.
- Sauté Aromatics and Vegetables: Sauté onion, garlic, carrots, cabbage, and green beans until tender.
- Combine Ingredients: Return chicken and shrimp to the wok, add broth, soy sauce, oyster sauce, fish sauce, and black pepper. Simmer.
- Finish Dish: Add noodles, toss until coated and heated through. Serve hot with lemon wedges.
Notes
- Experiment with protein options like pork or tofu.
- Vary vegetables with snow peas, bell peppers, or bean sprouts.
- Substitute calamansi with lemon for serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Filipino
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 5g
- Sodium: 920mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 125mg
