Pansit/Pancit Philippine Noodle Stir-fry
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!
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.
Notes
Notes:
#1 The chicken boiling liquid is the foundation of authentic pancit flavor and texture because it contains dissolved proteins, collagen, and aromatics that help noodles absorb seasoning evenly while preventing them from becoming gummy or sticky.
#2 Pancit Bihon is naturally gluten-free since it's made from rice flour making it accessible for those with wheat sensitivities, though you can also use Pancit Canton (egg noodles) or combine both types for varied texture.
#3 Stir-frying ingredients in stages rather than all at once allows you to control the cooking temperature and timing for each component, preventing vegetables from becoming mushy and proteins from overcooking.
#4 The visual color indicator of properly cooked pancit is caramel or manila-envelope shade with a glossy sheen and no remaining liquid in the pan, signaling that seasoning and hydration are balanced correctly.
Nutrition
Calories: 106kcalCarbohydrates: 6gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 14mgSodium: 743mgPotassium: 164mgFiber: 1gSugar: 3gVitamin A: 71IUVitamin C: 18mgCalcium: 29mgIron: 1mg
Tried this recipe?Let us know how it was!