Pancit / Pansit (Authentic Philippine Noodle Dish Recipe)
Make this easy, tried-and-tested Filipino pancit recipe with chicken, tender-crisp vegetables, and savory noodles. This crowd-pleasing stir-fry is perfect for family dinners, parties, and fun gatherings. This authentic recipe always gets great feedback!
If I am ever asked what Filipino comfort food is, I have only one answer: Pancit! Traditionally made with rice flour, it comes in different varieties and sizes. The most popular version is Pancit Bihon (rice stick or vermicelli), though Pancit Canton (using egg and wheat noodles) is just as common. I love combining both when I make my pancit because I love the different textures of the noodles, and it looks more appetizing and tastes better, too! I learned all this from my mom, who, I believe, makes the best-tasting pancit!
If you love noodle stir-fries like pancit, then you need to check out our other delicious noodle offerings, like this recipe on How to Make Pad Thai, Malaysian specialty Hokkien Mee, a flavorful Singaporean Yellow Noodles in Sweet and Spicy Sauce (Mee Goreng Mamak), a Filipino favorite, Easy Pancit Canton, and its Instant Pot version (yes, you can easily make pancit in the pressure cooker!).
Table of contents
What Is Pancit?
Pancit, also spelled pansit, is a general term for noodles in the Philippines. The dish is naturally gluten-free when made with rice noodles. In this recipe, pancit bihon refers to thin rice stick noodles (vermicelli), while pancit canton refers to egg-and-wheat noodles. You can make the dish with bihon alone or combine the two for contrasting textures. Pancit is a beloved comfort food served at birthdays, anniversaries, and other celebrations, but it’s also a welcome everyday meal or satisfying snack.
Why You Would Love This Recipe for Pancit
This Filipino noodle stir-fry appeals because of its balance. Chicken makes it hearty, vegetables add color and texture, and the noodles soak up the seasoned cooking liquid. Soy sauce supplies savory depth, oyster sauce adds richness, and a little sugar rounds out the flavors. Calamansi, lemon, or lime provides the finishing tang. Everything comes together in a large wok or skillet, making this a practical recipe when you want a generous dish to share.
The “Liquid Gold” Technique: Why Your Chicken Broth Makes or Breaks Pancit
Most pancit recipes tell you to boil chicken, but they don’t explain why the broth you create is actually the secret weapon that separates mediocre pancit from restaurant-quality versions.
The Science Behind the Broth:
• Collagen extraction: Boiling chicken with bones releases collagen that creates a silky coating on each noodle strand
• Flavor concentration: The broth carries dissolved proteins and aromatics that penetrate the rice noodles more effectively than plain water
• Texture control: The natural gelatin in chicken broth prevents noodles from becoming gummy or sticky
Pro Move: Add a small piece of ginger and a bay leaf to your chicken while boiling. The subtle background notes elevate the entire dish without announcing themselves, creating that “I can’t figure out what makes this so good” factor.
In a pinch, you can also use store-bought chicken broth, but in my experience, this adds more flavor.
Ingredients for Chicken Pancit
For the noodles, chicken, and vegetables, gather:
- 2 tablespoons olive oil
- 4 garlic cloves, chopped
- 1 medium onion, chopped
- 3 pieces Chinese Sausage, sliced (optional)
- 2 cups cooked chicken, shredded
- 1-1 1/2 cups each of any 2-3 of these vegetables: carrots, green beans, snow peas, or cabbage
- 16 oz package pancit bihon, or one 8 oz package each of bihon and canton (to equal 16 oz)
- About 3 cups reserved chicken cooking liquid (broth reserved from cooking the chicken), using 2½ cups initially.
For the pancit seasoning sauce or broth, you will need:
- 5 tablespoons soy sauce
- 1½ tablespoons oyster sauce
- 2 teaspoons sugar, or to taste
- Salt and pepper, to taste
- Calamansi, lemon, or lime, for serving
Step-by-step Instructions on How to Make Pancit
Prepare the chicken and broth. Boil one large chicken breast or two to three bone-in thighs (depending on size) in enough water to cover, starting with more than three cups. Once tender, remove the chicken and reserve about three cups of cooking liquid. Allow the meat to cool enough to handle, then shred or cut it into small pieces. Measure out two cups for the stir-fry.
Note: In a pinch, you can use store-bought chicken broth and just cook the chicken from raw with the aromatics. Cooking the chicken ahead and using its own broth adds a richer flavor in my opinion.
Sauté the aromatics and vegetables. Heat the olive oil in a large wok or skillet. If using the Chinese sausages, stir-fry for 2 to 3 minutes in a large pan or wok until the edges turn slightly golden and crisp. Remove and set aside. Sauté the garlic and onion for about one minute, then add the cooked chicken. Season lightly with salt and pepper.
Build the savory sauce. Stir in your chosen vegetables and cook for another three to four minutes, until they begin to soften. Pour in 2½ cups of reserved chicken cooking liquid or chicken broth. Add the soy sauce, oyster sauce, and sugar, then bring everything to a boil. This seasoned liquid does more than coat the ingredients: it also softens and flavors the noodles as they cook.
Add and gently fold the noodles. If combining noodle varieties, add the pancit canton first. Press and fold it into the liquid until it starts softening, then add the bihon. For an all-bihon version, add the rice noodles directly to the boiling mixture. Continue gently folding so the noodles absorb the sauce. Add extra reserved liquid if necessary, cooking until tender and the liquid has been absorbed. Add in the Chinese sausages and mix it with the rest of the ingredients.
Finish with citrus. Taste the pancit and adjust the salt and pepper as needed. Serve with calamansi, lemon, or lime so everyone can squeeze a little juice over their portion. That final touch brings brightness to the savory chicken and noodles.
Tips for Tender, Flavorful Pancit
Watch the liquid rather than relying on a rigid cooking time. If the pan dries out before the noodles soften, add more stock or water. I recommend using Philippine noodle brands for this recipe as other brands may need longer cooking or require presoaking. For gluten-free pancit, choose rice noodles rather than canton and use gluten-free soy sauce and oyster sauce; rice noodles alone do not make every ingredient gluten-free.
Frequently Asked Questions (FAQs)
Can I make pancit ahead of time for a party?
Yes, but with a strategic approach. Cook the pancit until it’s about 90% done (slightly firmer than you’d normally serve), then spread it on a baking sheet to cool completely. Store refrigerated for up to 24 hours. When ready to serve, reheat in a wok or large skillet with 2-3 tablespoons of chicken broth or water to rehydrate the noodles and restore their texture.
Why do my noodles clump together and stick to the bottom of the pan?
This happens when the noodles aren’t continuously moved during the absorption phase or when there’s insufficient liquid. The key is to use tongs or chopsticks to gently lift and separate the noodles every 30 seconds once they hit the pan. Also, make sure your liquid-to-noodle ratio is correct and that the noodles are evenly distributed in the liquid.
What’s the difference between using all Pancit Bihon versus mixing it with Pancit Canton?
Pancit Bihon alone creates a lighter, more delicate texture that’s completely gluten-free since it’s made from rice flour. Pancit Canton (egg noodles) adds a chewier texture and slightly richer flavor but contains gluten. The 50/50 mix (called Pancit Bam-i in some regions) gives you the best of both worlds—the lightness of rice noodles with the satisfying chew of wheat noodles.
How do I prevent my vegetables from getting mushy in pancit?
Cut your vegetables into uniform sizes and add them to the wok based on their cooking times—carrots and green beans first (they take longer), then cabbage and snow peas last (they cook quickly). Each vegetable should only spend 2-3 minutes in active cooking before you add the noodles. The residual heat during the noodle-cooking phase will finish softening them without turning them to mush.
Can I use store-bought rotisserie chicken instead of boiling my own?
Absolutely, and it’s a great time-saver. However, you’ll need to create the liquid component separately by simmering 3 cups of chicken stock or broth with a few smashed garlic cloves, a slice of onion, and a pinch of salt for 10 minutes. This replaces the chicken-boiling liquid that provides essential flavor and the right texture for the noodles to absorb properly. But in a pinch, you can also use storebought chicken stock or broth.
Love more noodle recipes like this? Check out our cookbook with 75 delicious, authentic RICE & NOODLE dishes from Southeast Asia, including many from the Philippines. All recipes in full color – order from Amazon here. Or, simply click the photo.
Check out the cookbook content below. Available on Amazon, Barnes & Noble and anywhere books are sold. You can order a copy HERE.
Whether you choose delicate bihon or a bihon-and-canton combination, this homemade pancit recipe offers plenty of savory flavor in a shareable dish. Serve it freshly cooked, keep citrus wedges nearby, and let the chicken, vegetables, and sauce-soaked noodles take center stage. It is an inviting way to bring Filipino comfort food to your table.
Pansit/Pancit Philippine Noodle Stir-fry
Equipment
- Wok or large Skillet
Ingredients
For the Noodles
- 2 tbps olive oil
- 3 pieces Chinese sausage, sliced thinly (optional)
- 4 cloves garlic, chopped
- 1 medium onion, chopped
- 2 cups cooked or boiled chicken (reserve liquid used for boiling chicken), shredded
- 1½ cups each carrots, green beans, snow peas or cabbage, choose any 2-3 of the veggies (carrots – julienned, cabbage – thinly chopped, green beans – thinly sliced diagonally, snow peas – as is)
- 1 (16 oz) pack of Pansit Bihon (rice noodle stick) or a combo of pancit canton (yellow egg-wheat noodles) and pancit bihon (8 oz each pack, if doing the combo), use Philippine brand if possible
For the Pancit Seasoning Sauce
- 5 tbsp soy sauce, regular or gluten-free
- 1½ tbsp oyster sauce, regular or gluten-free
- 2 tsp sugar, or to taste
- salt, to taste
- pepper, to taste
- 1 calamansi, lemon or lime, halved or quartered to be served with the pancit
Instructions
- Prepare the chicken and broth. Boil one large chicken breast or two to three bone-in thighs (depending on size) in enough water to cover, starting with more than three cups. Once tender, remove the chicken and reserve about three cups of cooking liquid. Allow the meat to cool enough to handle, then shred or cut it into small pieces. Measure out two cups for the stir-fry.Note: In a pinch, you can use store-bought chicken broth and just cook the chicken from raw with the aromatics. Cooking the chicken ahead and using its own broth adds a richer flavor in my opinion.
- Sauté the aromatics and vegetables. Heat the olive oil in a large wok or skillet. If using the Chinese sausages, stir-fry for 2 to 3 minutes in a large pan or wok until the edges turn slightly golden and crisp. Remove and set aside. Sauté the garlic and onion for about one minute, then add the cooked chicken. Season lightly with salt and pepper.
- Build the savory sauce. Stir in your chosen vegetables and cook for another three to four minutes, until they begin to soften. Pour in 2½ cups of reserved chicken cooking liquid. Add the soy sauce, oyster sauce, and sugar, then bring everything to a boil. This seasoned liquid does more than coat the ingredients: it also softens and flavors the noodles as they cook.
- Add and gently fold the noodles. If combining noodle varieties, add the pancit canton first. Press and fold it into the liquid until it starts softening, then add the bihon. For an all-bihon version, add the rice noodles directly to the boiling mixture. Continue gently folding so the noodles absorb the sauce. Add extra reserved liquid if necessary, cooking until tender and the liquid has been absorbed. Add in the Chinese sausages and mix it with the rest of the ingredients.
- Finish with citrus. Taste the pancit and adjust the salt and pepper as needed. Serve with calamansi, lemon, or lime so everyone can squeeze a little juice over their portion. That final touch brings brightness to the savory chicken and noodles.
omg omg omg omg omg. yummmmmmmmmmy.
reminds me of the rice noodles from east asia. add a little chili sauce, or sriracha, from 0 to 60 seconds, done. i've finished the entire thing.
Our pancit is quite mild in taste really compared with say the Thai, Singaporean, etc. variety that's why I would try next time to put a lttle chili sauce as you suggested. Actually, it dawned on me that we squeeze a few drops of "calamansi" (similar to a key lime) on it to give it some zing but it's more of a sour bite rather than spicy. Thanks, Jen!
There always cabbage in my moms pancit, either Napa or regular head of cabbage and never oyster sauce although its a interesting ingredient I'll have to use next time I make pancit!
I have the fondest memories of Pancit. My Mom had a friend that shared her family recipe with her and she made it frequently. It is delicious! Yours looks wonderful.
So glad to know that you've tasted pancit before. That does not often happen. Thanks, Valerie!
I have a bottle of calamansi powder that I got from an asian market. Would that work or should I just use a squeeze of lime instead? We can't get fresh calamansi here. I can hardly wait to try this, it sounds amazing!
Zira
I have never tried calamansi powder and I didn't know there was one…wow. Amazing. I would suggest a few drops of lemon or lime should do it, but even without it the dish is already great as is. I often don't add anything more to it when I cook it here in MI. But do let me know once you're tried it. Thanks for stopping by!
Abby, thanks again for the walk down memory lane! I love this dish, and it was also a favourite in Hong Kong. There were many fillipinos and Singaporeans living there when I grew up as a child, so this could be bought from the street and sold in a brown paper bag (like a cone shape) and you would put some sauces on it and eat it with a wooden tooth pick! The man would be cooking it in a huge wok which was on wheels, fired by coals. Those were the days before they had all this health and safety stuff! The food was delicious, and I would have mine with dried shrimp also, and chopped peanuts sprinkled over!
I have yet to meet someone who doesn't love Pancit! I know exactly how you feel — my mom makes the best pancit and I do miss her making this for me too! I love HK too! Thanks for sharing such lovely memories. 🙂
Omg! It looks delicious! My Mom used to make the best pancit which I've never been able to replicate. My kids don't eat my version. I'm going to try yours. Never thought of using oyster sauce! Btw, my husband is from Boac.
Oh wow, kababayan! Great to know that, have you been to the island yourself? Hope your kids would love this!
My Dad grew up in Cebu as a missionary kid back in the 50's and 60's. Every year for Christmas my entire family has pancit, pork adobo, and bibngka for our meal. My Dad always makes the pancit, and he never measures anything either. Thanks for you recipes! I'll have to try a couple I don't recognize!
Thanks for stopping by Felicia and for sharing sweet memories about your Dad! Hope you enjoy our recipes here! 🙂
I have also tried this before…My sister-in-law made this and gave me the recipe 22 yrs. ago only she dcalled it PONCIT. Pretty much the same except she put all vegetables in it..gr. beans, cabbage, carrots,celery, snow peas, and she used chicken and browned pieces of pork in her recipe. I've made it many times and taken it to potlucks and it's always a big hit.
Thanks, glad to know you love Pansit! 🙂
Is there a substitute I could use in place of the oyster sauce.
You can omit it if you like and just increase the soy sauce. It adds more depth of flavor but you can still make a delicious Pansit without it. 🙂
My husband, before we were married had a neighbor that made pancit. He and step daughter rave about how good it was. They both remember it having sausage. I have not run across recipe like that. Any suggestions?
That’s Chinese sausage and some use it but not everyone. It’s a matter of personal preference. If you like the sausage, you can certainly add that to the recipe and saute it with the veggies.
Abby, my mother in law is Filipino and my husband half. She is a "my mother made the best pancit, adobo, beco (sp?) Etc and I'm scared to death to make it! Lol. I have the pancit noodles, carrots, green beans (from garden) and have leftover pork tenderloin roast. Can I use the pork instead of chicken? My noodles are yakasoba noodles actually. Will those work? I'm headed to the grocery store tomorrow so I can get something different if needed. Thanks
Yes, you can use the pork tenderloin. They use Pork in pansit in the Philippines a lot, too. I have not tried yakisoba noodles but they are probably similar to Canton which I often use. They're fine. Hope all works well.
Thank you for sharing me your Pansit recipe. I copied the whole thing in my recipe book. However, in my own version, I added prawns:.peeled.and deveined and butterfly cut. Morever, I also added slices of chorizo del Bilbao and slices of fish balls. Very delicious! From:.Catherine
I can't wait to try this recipe. It looks amazing! Thank you!
Please enjoy Boomer and if you wish to print it there's a print icon at the end of the post.
If you noticed, there is a print icon below or at the end of the post. If you used that there shouldn't have been any problem. You can remove the photos using that and there's no need to print it. That's why there's a print-friendly icon. My photos have been stolen many times over and this is how I protect myself from copyright infringement. I hope you understand.
I've tried a couple recipes for pancit, mostly they were bland, but I must try your recipe soon, thanks.
Thanks for stopping by Bibs and hope you like this version. Of course, a little addition of soy sauce always does the trick, too! 🙂
Can you use lo mein noodles?
You certainly can!
Yes, you may do so. Please enjoy!
I was lucky enough to work with several ladies from the Philippines before I retired. They instructed me on how to make pancit after I'd tasted it at a potluck. the only difference was theirs used only the rice noodles and they specified what brand. I'll have to try yours. good stuff
Hope you enjoy it Gail and we have a vegetarian version on the blog too if you like to try it – here's the link – https://www.manilaspoon.com/2014/02/vegetarian-pansit.html
There are two print icons that you can find with the social media buttons on either the side or on top. Hope that helps Christina and thanks for asking. 🙂
Do you add the noodles to cook in the sauce or precook the rice noodles?
No need to pre-cook noodles. It cooks in the broth. Enjoy Jenny!
How many people will it feed?
About 6-8 servings, perhaps a little more depending on how much each person eats. 🙂
I recently rediscovered pancit and love it so much that I introduced it to the menu at the camp where I'm the chef. I was able to purchase a case of rice sticks with 30 (16-ounce) packages for the summer. Pancit was on the menu along with chicken adobo, rice and sauteed garlic green beans every other week. I hit the jackpot when two Filipino families came to the camp in July! I find that it takes around 24 ounces of rice sticks for 25 persons.
I learned to love pancit at a mom-and-pop restaurant in Olangapo City in the early 1970s. So much so that I ate it by the plateful anytime I was in town. I now prepare it at home often. Our local supermarket carries a Filipino brand of rice sticks (Excellent brand) in 8-ounce packages. I add rice vinegar with the soy sauce and squeeze lemon on the plate. I would like to find calamensi in Placerville, Calif.
Great to know you love Pancit Steven! It is a personal favorite of mine and thanks for the tips. I am sure some Asian or even Filipino stores in CA would have calamansi for sale. I am in the East Coast so I don't know where exactly to find it there. Sorry.
My husband & I are both RNs. When we lived/worked in LA during the 80's and would have potlucks, the Philippine nurses would ALWAYS bring pancit & we got spoiled! Trying to find good pancit in Phx, AZ is next to mossible! Can't wait to try this!
Hi Abby,
You’re recipes are amazing I made pancit following your recipe. My family loved it. Thanks for all the wonderful Filipino recipes. Next, will try Menudo.
Abby, I have pancit bihon noodles, dry, I got from the 99 Ranch Asian market. Do I need to presoak these before i add them? Have chicken broth heating right now making your wonton soup! Hoping for success!
You can soak just until soft about 20 minutes or so. Make sure to drain well before cooking it. The length of time to cook noodles sometimes depends on the brand you use. Hope this helps!
I thought I would add the DRY Pancit noodles to the broth and they would soak up the broth and become soft. But after reading the last comment in this thread – I’m not so sure. Do I add them dry or do I soak them first? I’m planning to make this tonight. Thanks.
You can do either. If you don’t want to soak – use the entire 3 cups of stock because you’d need enough liquid to soften the liquid. Some people like super dry pansit while others prefer a little more moisture so it’s an individual’s preference. Soaking sometimes is necessary though depending on which brand of rice sticks you use – if it’s a Filipino pansit bihon – usually there’s no need but if you use rice sticks from other countries (eg Chinese or Thai) – they may take longer to soften and I would soak them for a few minutes – just to soften slightly. Hope that helps. In my cookbook, where the recipe is somewhat different (more of the party-style pansit with shrimps, chicken and yummy Chinese sausage – because I cannot have the exact same recipe as on the blog – I do add instructions on soaking and also a different measurement for the sauce). There are many more variations of Pansit there, too – Pansit Palabok, Pansit Habhab, etc.