Growing up pancit was one of my favorite Filipino dishes to enjoy with my family. I never knew how easy it was to make! Now that I do, it’s a dish I like to whip up whenever I want it (family party or not!). The key to making this pancit is preparation, which is the only really tedious part of the recipe. Other than that it’s a relatively easy and quick dish to make, especially with a hot wok.
This Filipino noodle dish is a savory one, seasoned with soy sauce, salt, and pepper, and cooked with stir-fried vegetables that include celery, onion, cabbage, carrot and garlic.
There are a few types of pancits, such as pancit palabok which uses a thick shrimp gravy to cover the noodles along with shrimp, chicharrones and more. But my preferred style combines both bihon (thin rice noodles) and thicker flour stick noodles which gives it the flavor and texture I like. I also use shredded boiled chicken instead of dark meat and use chicken stock for added flavor when stir-frying.
The chicken I use is from the Perdue Harvestland Organic Boneless Skinless Chicken Breasts Pack which comes with 1-2 breasts in each section. Depending on how much meat you like in your dish, you can choose to add one or both.
- USDA Certified Organic
- Non-GMO Project Verified
- Free Range
- No Antibiotics Ever
- No Hormones or Steroids Added
- All-Vegetarian Diet
A few tips before you get started:
- Just buy shredded carrots and save your self the trouble of julienning them. A task I absolutely hate!
- Make sure you prepare all your ingredients before you get the wok nice and hot to start cooking.
- Boil the chicken well in advance so it gets tender and easily shreddable.
- Add Chinese sausage for extra flavor!
- Keep the wok hot and oiled.
- Noodles too stiff or dried out? Add a little chicken stock and cover for a minute or two until the liquid gets absorbed.
Authentic Filipino Pancit
- 1-2 Perdue Harvestland Organic Boneless Skinless Chicken Breasts Pack
- 1 Bag Bihon Noodles
- 1 Bag Flour Stick Noodles
- 1 Chopped Onion
- 1/2 Bag Julianned Carrots
- 3 Sticks Sliced Celery
- 1/2 Head Chopped Cabbage
- 1-2 Cups Chicken Stock
- 1/2 Cup Soy Sauce
- 1 Tbs Minced Garlic
- Boil chicken breast in water until tender
- Soak the noodles in water for 15 minutes until soft. Set aside.
- Chop the cabbage and onion; slice the celery; mince the garlic; and julienne the carrots prior to heating the wok.
- Heat a large wok. Pour in 2 tablespoons cooking oil. Let the oil get hot then stir-fry the cabbage and carrots until just cooked. Remove from the pan and set aside.
- On the same pan, heat the oil. Saute the onion, celery, and garlic.
- Shred the cooked chicken. Add the ground black pepper and chicken. Cook for 3 to 5 minutes.
- Pour in soy sauce and 1 cup chicken stock. Stir and let boil. Cook for 2 minutes more.
- Add the drained noodles. Toss the noodles until all the ingredients are well mixed. If the noodles are too dry, add some chicken stock and continue to toss until the liquid is absorbed.
- Add the stir-fried cabbage and carrots. Toss. Transfer to a serving plate and serve with lemon!
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