Filipino Pancit

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What is Filipino Pancit? In Filipino cuisine, pancit are noodles. There are several different types of noodles you can use. The best noodles I have made with it so far are these stir-fry rice noodles, because it’s hard to find any other kind around here. This is the kind I use, and even better, they are gluten-free.

Typically with Filipino Pancit, you add some kind of meat (pork, chicken, or shrimp) and some vegetables (in this case, cabbage, carrots, and onions) with some seasonings to create a one-pot Filipino dish.

We actually discovered this dish through one of Dustin’s co-workers. His wife is from the Philippines and she makes dishes like this all of the time. She sent some to their work one day to eat for lunch, and Dustin came home telling me I had to find a recipe for it and make it, because he really loved it. So I got to researching, because I didn’t know anything about this type of food. I have now made it several times, and it seems to get better every time.

She also made Lumpia (another Filipino recipe) for them one day, and guess what Dustin came home and said? Find the recipe for these! HA! They are like egg rolls but with ground pork, and dare I say they are just as good, if not better than regular egg rolls. They are also great served alongside this pancit dish.

There is really no right way to make this. It’s really all preference of what you like. I’ve seen pancit made so many different ways. So if this recipe I use doesn’t sound like exactly what you want, you can absolutely change it to your liking. We really love this recipe, and the leftovers are always just as good, if not better, the next day.

What do you need? rice noodles, chicken, teriyaki sauce, garlic, cabbage, carrot, onion, accent seasoning (optional), vegetable oil, and soy sauce.

Aside from the fresh vegetables and rice noodles, I always have the other ingredients on hand in my kitchen, so this is a pretty quick and inexpensive meal for me to throw together.

First, you want to marinate your cubed chicken with the teriyaki sauce along with 2 cloves of minced garlic overnight. I’ll admit, there have been a couple of times when I made this that I didn’t marinate it overnight. When that happens, I just do it the morning I plan to make it and let it marinate for about 6 hours.

When I’m ready to start cooking, I fill a large bowl with warm/hot water (tap water is fine) and soak my rice noodles in it for about 15-30 minutes. That way, by the time I’m finished cooking everything else, my noodles will be ready to drain and add to the dish. This is usually pretty good timing for me, so it works out great.

Drain the marinade off of the chicken and discard it. Heat 1 Tbsp of oil on medium-high heat. Brown the chicken, drain, and set aside. Depending on how big you cut your chicken will determine how long it takes to cook them. It usually takes mine about 6-8 minutes. I always cut the biggest piece I can find when I think they are done to make sure they are fully cooked before pulling them up.

In a large pot, heat 2 Tbsp of oil on medium-high heat, and sauté 3 cloves of minced garlic with the accent seasoning for about 30 seconds.

Add the carrots and stir fry for about 4-5 minutes. They don’t need to be cooked all the way through yet, because they will continue to cook during the next step.

Add the cabbage, onions, and 1 Tbsp of soy sauce. Continue to cook while stirring until the vegetables are tender. This could take anywhere from 5-8 minutes depending on how big or small your vegetables are. I slice all of my vegetables fairly thin, so it doesn’t take them that long to cook through.

I usually cut my cabbage a little smaller than this. I was in a hurry and cut it in big chunks this time. I prefer it chopped a little smaller, but it still turned out good this way too. You don’t want to cut your cabbage too small though, because it will shrink when cooked and you don’t want it to be stringy.

Add your chicken to the vegetables. Mix very well and continue to stir fry.

Drain your noodles now, and add them to the large pot with your chicken and vegetables along with 1 Tbsp of oil and 1/4 cup of soy sauce. Mix very well. The oil will help keep your noodles from sticking to one another. You can always add extra if you want to, but I have found that 1 Tbsp is plenty for us.

Keep cooking until the noodles are tender and cooked through. This won’t take long, as they will already be mostly tender from soaking in the warm water. I usually just cook them for a few minutes and then turn the heat off. You can serve this dish with green onions and/or lemon juice from lemon slices. That part is totally optional.

This is already a complete meal in itself with the noodles, chicken, and vegetables, but if you would like to serve something with it to make it a full Filipino meal, this Lumpia recipe is so easy, and goes perfectly with it!

If you try this recipe, I would love to read your thoughts on it in the comments!

Try making Lumpia to serve up with it.

Print Recipe

Filipino Pancit

This Filipino dish is a one dish wonder and so easy to throw together on a busy night. It has chicken and vegetables mixed with rice noodles to make it a fulfilling meal for the whole family.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Main Course

Cuisine: Filipino

Keyword: easyrecipe, filipinofood, filipinopancit

Servings: 4 people

Author: Mebriella

Ingredients

• 1 8oz package rice noodles
• 1 lb chicken cubed
• 1/2 cup teriyaki sauce
• 5 garlic cloves minced
• 2 cups cabbage chopped
• 1 cup carrot sliced
• 1 cup onion sliced
• 1/16 tsp Accent seasoning (msg)
• 4 Tbsp vegetable oil divided
• 1/4 cup plus 1 Tbsp soy sauce Less Sodium
• 1/2 cup green onion optional
• lemon slices optional

Instructions

• In a zip lock bag, marinate the cubed chicken with the teriyaki sauce and 2 cloves of minced garlic overnight (or for at least 6 hours).
• The next day when you're ready to cook, fill a large bowl with warm/hot water (tap water is fine) and soak the rice noodles in it for 15-30 minutes. This is about the time it will take you to cook everything else before it's time to add the noodles.
• Drain the marinade off of the chicken and discard.
• In a skillet, heat 1 Tbsp of oil on medium-high heat. Brown the chicken for about 6-8 minutes (or until fully cooked), drain, and set aside.
• In a large pot, heat 2 Tbsp of oil on medium-high heat and sauté 3 cloves of miced garlic and accent seasonign for about 30 seconds.
• Add the carrots and stir fry for 4-5 minutes.
• Add the cabbage, onions, and 1 Tbsp of soy sauce. Cook for about 5 minutes, or until the vegetables are tender.
• Add the chicken to your vegetables, mix well, and continue to stir fry.
• Drain the noodles and add them to your chicken and vegetables along with 1 Tbsp of oil and 1/4 cup of soy sauce.
• Keep cooking until the noodles are tender and cooked thoroughly; about 3-5 minutes.
• Serve with green onions or lemon slices (optional).

Notes

Recipe adapted from Genius Kitchen.

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