Savory deliciousness with a hint of sweetness and lemony tang is this tried and tested EASY recipe for the classic Filipino noodle stir-fry PANCIT! Perfect for any party as it is a sure crowd-pleaser!
If by any chance I am asked, what is the Filipino comfort food? I have only one answer: Pancit! Pancit is the generic term for noodles in the Philippines. Made of rice flour, it comes in different varieties and sizes. The most common version is Pancit Bihon as shown in the photo above.
I don’t think you’ll ever find a Filipino who doesn’t love pancit. Come to any birthday party, anniversary party, or whatever reason you may have to celebrate this dish is sure to be there. We eat it anytime of the day – lunch, dinner, snacks and, yes, even for breakfast. Well, at least I do! It’s just my number one comfort food.
My mom makes the best pancit and am so proud to say it! Ask anyone from Gasan, Marinduque particularly those who have studied at Gasan Central School and they are sure to agree. So, everytime my mom visits me in the US, she is required to make this for us many times (at least once a week!).
The problem though is that my mother never uses any kind of measurement when she cooks. She just has the knack for it! She knows how much ingredient to put in to achieve the perfect balance of saltiness with a small hint of sweetness. I do miss her cooking when she’s away!
I try my best to promote Filipino recipes whenever I can so when we have people over, I always have pancit on the menu. So far, no one has ever complained (or gotten sick!) and a few have even requested for the recipe. Also, it is gluten-free, no need to use wheat for this recipe.
Here’s my attempt to do Pancit. I have specific measurements here to leave out any guesswork but let this serve as your guide and tweak it to your liking. Hope you like it!
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The print-friendly version of the recipe is below.
Ingredients for Pancit
- cooking oil
- aromatics (garlic and onion)
- pre-cooked chicken
- any two of these veggies – carrots, green beans, snow peas and cabbage (I prefer using carrots and green beans)
- Pancit Bihon (Rice Stick Noodles) and/or Pancit Canton (Egg Noodles) – can be found in Asian stores – look for the Philippine brand
For the sauce
- soy sauce (regular or wheat/gluten-free)
- oyster sauce (regular or gluten-free)
- salt and pepper, to taste
It’s simply a matter of stir-frying the aromatics first, then adding the chicken and veggies.
After this, add the liquid/water used for boiling the chicken into the chicken and veggie mixture then season with the seasoning sauce.
Finally, add the noodles and make sure to soak them in the liquid so they soften. Once they are tender and the liquid has dried up then your pancit is done! Easy-peasy!
Print-friendly version of the recipe is below.
Pansit/Pancit Philippine Noodle Stir-fry
Savory deliciousness with a hint of sweetness and lemony tang is this tried and tested EASY recipe for the classic Filipino noodle stir-fry PANCIT! Perfect for any party as it is a sure crowd-pleaser and makes a huge batch.
For the Noodles
- 2 tbps olive oil
- 4 cloves garlic, chopped
- 1 medium onion, chopped
- 2 cups cooked or boiled chicken (reserve water used for boiling chicken), shredded
- 1½ cups each carrots, green beans, snow peas or cabbage, choose any 2 of the veggies (carrots - julienned, cabbage - thinly chopped, green beans - thinly sliced diagonally, snow peas - as is)
- 2 (8 oz) packs of Pansit Bihon (rice noodle stick) or a combo of pancit canton (egg noodles) and pancit bihon, Philippine brand if possible
For the Seasoning Sauce
- 5 tbsp soy sauce, regular or gluten-free
- 1½ tbsp oyster sauce, regular or gluten-free
- 2 tsp sugar
- salt, to taste
- pepper, to taste
- 1 calamansi, lemon or lime, or as needed
Boil the chicken (1 large breast or 2 thighs) in over 3 cups of water (or enough water to cover the meat). Cook until tender. Reserve about 3 cups of the liquid remaining. When the chicken is cool enough to handle, shred them or slice into small pieces. Set aside.
Heat oil in a big wok. Saute garlic and onion for a minute. Add the cooked chicken and season with a little salt and pepper. Stir in the veggies and cook for another 3-4 minutes or until a little tender.
Pour about 2 1/2 cups of the reserved liquid into the wok. Season with the soy and oyster sauces and sugar. Bring to a boil.
When it begins to boil add the egg noodles (pancit canton, if using this as combo with rice stick noodles). Press and fold the noodles a few times to ensure it gets soaked in the sauce. When it starts to soften stir in the rice stick noodles/pancit bihon. Continue to stir and fold the noodles while trying to soak them in the sauce until all the liquid has dried up and the noodles are tender.
Add some more stock or water if the sauce dries up before the noodles are tender. Taste and adjust seasoning with a little salt and pepper, if desired. Serve with calamansi (or lemon/lime) – squeeze a few drops on your noodles before eating for some extra flavor and tang! Enjoy!
If you do not have wheat or egg allergy try the 2 noodle combo – replace one pack of Bihon noodles with another 8 oz pack of Pansit Canton (Egg-Wheat Noodles) Philippine Brand. Of course, you can use other Asian brands but the Philippine brands I have tried and tested for this recipe. Other Asian brand of noodles (especially the Bihon variety) may take longer to cook and may have to be soaked in water first before using.