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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.

Course Main Course, Snack
Cuisine Asian, Asian Cuisine, Filipino, Southeast Asian
Keyword bihon guisado, filipino pancit, how to make pancit, pancit, pancit bihon, pancit miki, pancit recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings 8
Author Manila Spoon


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
  • 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
  • tbsp oyster sauce, regular or gluten-free
  • 2 tsp sugar
  • salt, to taste
  • pepper, to taste
  • 1 calamansi, lemon or lime, or as needed


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

Recipe Notes

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.