Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Servings: 6
Difficulty Level: Easy
Ingredients
- 14 ounces rice noodles (or bihon noodles)
- 2 tablespoons vegetable oil
- 1 medium onion, thinly sliced
- 4 cloves garlic, minced
- 2 cups cooked chicken breast, shredded
- 1 cup sliced carrots
- 1 cup shredded cabbage
- 1 cup green beans, sliced
- 1 red bell pepper, thinly sliced
- 3 cups chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon ground black pepper
- 2 teaspoons fish sauce (optional)
- 2 green onions, chopped
- Lemon or calamansi wedges for serving
Instructions
Step 1: Prepare the Noodles
Place the rice noodles in a large bowl and soak them in warm water for about 10 minutes, or until they begin to soften. Drain well and set aside. Avoid soaking for too long because the noodles will continue cooking in the pan.
Step 2: Cook the Aromatics
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onions and cook for about 2 to 3 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Cook the Chicken
Add the shredded chicken to the pan. Stir for 3 to 4 minutes until heated through and lightly browned. The chicken absorbs the flavors from the garlic and onions, creating a delicious base.
Step 4: Add the Vegetables
Mix in the carrots, green beans, and bell peppers. Cook for about 4 minutes while stirring frequently. Finally, add the shredded cabbage and cook for another 2 minutes until slightly tender but still crisp.
Step 5: Prepare the Sauce
Pour the chicken broth into the pan. Add the soy sauce, oyster sauce, fish sauce (if using), and black pepper. Stir well until everything is combined. Bring the mixture to a gentle simmer.
Step 6: Add the Noodles
Place the drained noodles into the simmering broth. Using tongs, gently toss the noodles until they absorb the flavorful liquid. Continue stirring for about 5 to 7 minutes until the noodles become tender and most of the liquid has been absorbed.
Step 7: Finish the Dish
Sprinkle chopped green onions over the Pancit and toss gently. Taste and adjust the seasoning if necessary by adding a little more soy sauce or black pepper.
Step 8: Serve
Transfer the Pancit to a large serving platter. Garnish with additional green onions and serve with fresh lemon or calamansi wedges. Squeezing fresh citrus over the noodles adds brightness and enhances the overall flavor.
Tips for Perfect Pancit
- Do not over-soak the noodles before cooking.
- Use high heat when stir-frying for the best texture.
- Prepare all ingredients before you begin cooking.
- Add vegetables according to their cooking times to keep them crisp.
- Avoid adding too much soy sauce, as it can overpower the dish.
- Fresh citrus juice just before serving provides the best flavor.
Recipe Variations
This recipe is highly adaptable.
- Replace chicken with pork or beef.
- Add shrimp or squid for a seafood version.
- Use tofu for a vegetarian meal.
- Add mushrooms, snow peas, broccoli, or baby corn for extra vegetables.
- Make it spicy by adding sliced chili peppers or chili flakes.
Serving Suggestions
Pancit pairs well with many Filipino dishes and can also be enjoyed on its own. Serve it with grilled chicken, fried spring rolls, barbecue, or fresh salads. For celebrations, place it in the center of the table alongside rice, grilled meats, and fresh fruit.
Storage
Allow leftovers to cool completely before storing.
Refrigerate in an airtight container for up to 3 days.
To reheat, warm the Pancit in a skillet over medium heat with a small splash of chicken broth or water to restore moisture. You can also microwave individual servings for 1 to 2 minutes.
Freezing is not recommended because the noodles may become soft after thawing.
Nutrition Information (Per Serving)
- Calories: 360
- Protein: 22 g
- Carbohydrates: 42 g
- Fat: 10 g
- Saturated Fat: 2 g
- Cholesterol: 45 mg
- Sodium: 720 mg
- Fiber: 4 g
- Sugar: 5 g
- Potassium: 420 mg
- Vitamin A: 90% Daily Value
- Vitamin C: 45% Daily Value
- Calcium: 6% Daily Value
- Iron: 12% Daily Value