Pancit / Pansit (Philippine Noodle Dish)
Learn how to make mouthwatering Filipino Pancit noodle stir-fry with this easy, tried-and-tested recipe. Savory, sweet, and tangy, it’s perfect for parties and a crowd-pleaser! You can use pancit bihon or canton or a combination of both. This authentic recipe always gets great feedback!
If I am ever asked what Filipino comfort food is, I have only one answer: Pancit! Pancit is the generic term for noodles in the Philippines. Made of rice flour, they come in different varieties and sizes. The most common version is Pancit Bihon, as shown in the photo above.
In case you’re wondering, depending on the amount of soy sauce you use – some pancit may also be lighter like the above photo or more vibrant in color. It doesn’t matter as long as it tastes good! I’ve made this so many times that I have, I believe, perfected the exact measurement to a T. Please refer to the feedback at the end of the post.
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 many ingredients 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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KEY INGREDIENTS FOR EASY PANCIT RECIPE
- 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)
- sugar
- salt and pepper, to taste
HOW TO MAKE EASY PANCIT RECIPE
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!
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Pansit/Pancit Philippine Noodle Stir-fry
Equipment
- Wok or large Skillet
Ingredients
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
Instructions
- 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!
Notes
Nutrition
Last updated on April 3rd, 2025 at 06:08 pm
I have added this to my menu for this weekend. We have a few family members coming over and this looks simple enough to make for a crowd of hungry guests. I love Pancit, so I can’t wait to give this recipe a try.
My noodle loving family really enjoyed this pancit! Such a flavourful dish.
I made this noodle stir-fry alternating with already known in our family rice stir-fry. Well, it is pure deliciousness!! And I highly recommend making it!
Served this pancit for dinner last night and it didn’t disappoint! So easy and quick; perfect for busy weeknights!
I love the noodles used and the flavorful sauce. Definitely, this pancit is must-make noodle stir fry meal.
This was a light and tasty dish. I will make it again but will double the vegetables in it. I used cabbage, carrots and green beans.
This recipe hits all the right spots! I use cabbage and carrots because that’s what I remember growing up. I also sometimes add some pork and shrimp to the chicken.
I love the addition of pork and shrimp – makes it a more filling dish. So glad you enjoyed this and thank you for letting us know.
What else can I use besides oyster sauce my husband is allergic to all shell fish
There’s a vegan version of oyster called “mushroom oyster sauce” that you can use. There’s no seafood in it ’cause the umami flavors come from the mushrooms so that should be good. Hope this helps.
I’m coming in late on reviewing this, but I made it and really enjoyed it! I used 2 times the amount of vegetables (cabbage and carrots, plus a bit of red and green peppers), and half the rice noodles and sauce. When it was finished, I wished I hadn’t halved the sauce! So I quickly threw in some more soy sauce, some fish sauce, some MSG, and a touch of chili oil. Turned out great. My 2 companions went back for seconds!
Glad you enjoyed this! Yay!