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Pancit recipe

Pancit recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
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  • Quick chicken

This is a stir-fried Filipino noodle dish - quick and easy to make, a great one-pan meal.

81 people made this

IngredientsServes: 4

  • 250g (9 oz) thin rice noodles
  • 250g (9 oz) skinless, boneless chicken thighs, finely diced
  • 250g (9 oz) pork fillet, finely diced
  • 100ml (4 fl oz) soy sauce
  • freshly ground black pepper to taste
  • 1/2 medium head cabbage, shredded
  • 2 carrots, finely grated
  • 2 spring onions, roughly chopped
  • 250g (9 oz) prawns, peeled and deveined

MethodPrep:10min ›Cook:50min ›Ready in:1hr

  1. Place the rice noodles in a large bowl, and cover with warm water. When soft, cut into 10cm (4 in) lengths; drain, and set aside.
  2. In a frying pan over medium heat, brown the chicken and pork until no pink shows. Season with soy sauce and pepper. Remove from frying pan and set aside. Sauté the cabbage and carrots until tender. Stir in the noodles, spring onions and prawns. Cook for 4 to 5 minutes, stir in the chicken and pork, and cook for 5 more minutes.

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Reviews & ratingsAverage global rating:(84)

Reviews in English (76)


As a Filipina (female for Filipino) who was born and raised in the Philippines, I tried this recipe and it's pretty authentic to me. I beg to differ, by the way, Oyster Sauce is not an authentic recipe for Pancit.-15 Nov 2004

by luvmybabies

i haven't tried this recipe since i have my own "family recipe" but i had to respond to MOM2SOFIA's comment. i'm a true filipino. make pancits all the time and family makes it all the time since i was a young child. we filipinos DO NOT use oyster sauce for pancit. it's usually soy sauce and/or patis (fish sauce).-06 Mar 2006

by Lorilei

Any noodle dish tastes better when you make the noodles with chicken broth as opposed to plain water. Fish sauce (patis) is the way to go if you want it to taste right. And maybe some lemon or calamansi right before you eat it.-19 Mar 2007

How to cook Pancit Canton (Easy Recipe)

Pancit, pancit, pancit! We don’t need any excuse to make delicious pancit (Filipino Noodle Stir-fry) in the Philippines. It’s so popular that you can find it everywhere, literally – from street vendors, to wet markets, food stalls, office or school cafeteria, mall food courts – it’s everywhere. It is everyone’s favorite noodles, indeed!

It comes in many varieties too and each family has their own secret seasoning ingredient to make their pancit the tastiest of all!

Here are some common varieties of Pancit, and if you are familiar with Filipino cuisine at all, you may have tasted one or some of them! This is not an exhaustive list as many regions in the Philippines have their own style of making pancit, too with varying names at that.

  • PANCIT CANTON – Perhaps the most common noodle dish found in Filipino homes and restaurants. This dish uses egg noodles that are stir-fried usually with vegetables like carrots, green beans, shitake mushrooms and cabbage, together with slices of pork.
  • PANCIT BIHON GUISADO – Similarly, cooked as Pancit Canton but uses a different type of noodles usually made with rice (so it’s great for those looking for a gluten-free option) or cornstarch (yes, you read that right!). The meat most commonly used with this pancit is chicken.

  • PANCIT PALABOK or LUGLUG – This rice noodle dish is distinct for its rich, shrimp-flavored thick sauce colored with atsuete (annatto seeds) which results in its bright orange tint. My favorite of all pancit versions. It may take some effort to make this compared to other pancit varieties but it is so worth it! It uses either rice or cornstarch-based noodles.
  • PANCIT LOMI – Lomi features thick and roundish egg noodles (looks like Japanese udon noodles but made with egg) braised in a thick soup with carrots, cabbage and mushrooms, usually with slices of pork, shrimp and kikiam (pork and taro wrapped in tofu skin).

The above are just a sampling of the many varieties of pancit you can find and there’s so much more. Perhaps I will do a part 2 when I make another pancit!

Better Than Birthday Cake?

According to tradition, every birthday should be celebrated by eating noodles. They serve as a symbol of long life and for this reason you should never cut up your noodles, as you can imagine what that does to your long life. In the Philippines it’s the custom to serve Pancit at a birthday celebration, or really, any celebration. In fact, it’s served at any gathering… even a gathering of just a few. It’s that delicious.

Just like so many traditional local foods, there are a lot of Pancit recipes in the world. I’m going to give you just a few and then I’ll share with you the recipe I grew up with in San Diego. It’s very easy to make and it’s a fantastic dish for parties or potlucks. Not only does it reheat well, it’s delicious hot, cold or even at room temperature. It’s just delicious period!

How Do You Make Filipino Pancit?

STEP #1: Soak noodles according to package directions.

STEP #2: Cut pork and vegetables into similar sizes. Set aside.

STEP #3: Heat oil in a large skillet or wok over high heat. Add pork, onions, garlic and soy sauce. Cook just until the pork starts to brown.

STEP #4: Add in the vegetables. Pour in chicken broth, add noodles and cook until the liquid is absorbed.

  • 2 tablespoons canola oil
  • 1 cup chopped onion
  • 2 tablespoons minced garlic
  • 8 ounces pork tenderloin, halved lengthwise and thinly sliced
  • 8 ounces boneless, skinless chicken thighs, thinly sliced
  • 4 cups reduced-sodium chicken broth
  • 3 cups shredded cabbage
  • 2 cups snow peas, halved
  • 1 ½ cups halved and sliced carrots
  • 1 cup chopped celery leaves
  • 1 (8 ounce) package pancit bihon rice noodles (see Tip)
  • 2 ½ tablespoons reduced-sodium soy sauce

Heat oil in a large pot over medium heat. Add onion and garlic cook, stirring, until starting to soften, 2 to 3 minutes. Add pork and chicken cook, stirring, until just cooked through, 3 to 5 minutes more. Transfer to a plate.

Add broth, cabbage, snow peas, carrots and celery leaves to the pot. Bring to a simmer cook until the vegetables are mostly tender, about 5 minutes. Add pancit bihon and cook, stirring, until the liquid is absorbed, 3 to 5 minutes. Stir in the pork and chicken cook, stirring, until heated through, 2 minutes more. Stir in soy sauce and serve.

Tip: Pancit bihon rice noodles, also called rice sticks or rice vermicelli, can be found at some supermarkets, Asian grocers and online. Excellent Rice Stick is one good brand.

Reviews ( 6 )

I find the complaint from the woman about this having too much soy sauce to be a bit amusing - in an effort to give it any sort of flavor I ended up drizzling MORE soy sauce on it! Ah Cooking Light. you sure know how to make otherwise interesting and flavorful ethnic dishes bland and boring, and this is no exception. Looking at other Pancit recipes online it seems they vary quite often, but unlike this recipe, they always tend to have a healthy amount of onions and garlic which adds. FLAVOR! Why CL chose to omit those ingredients but throw in a smidge of paprika (which adds NOTHING) is beyond me. This dish isn't exactly awful, it's just sort've bland. Considering that there are other recipes online for this dish that seem just as healthy (though with perhaps a bit more sodium) and look far more flavorful, I doubt I'll make this again.

Filipino Pancit Recipe

I made this for dinner today for my fiancé who is Filipino (not from Cebu though), and he said it was even better than the pancit his family makes. Thanks for the recipe. Keep the Filipino recipes coming, so I can continue to impress!

This is the start of a ten week series of that is superspecial to me. It’s ten Filipino recipes from the orphanage where I worked for the last year of my life. This is the food that the kids ate at their birthday parties it’s what I ate for dinner with them when I was a bantay (house babysitter) it’s what I will always think of when I think of Filipino food. I’ll share one mostly-picture-post each week with a recipe included, transcribed straight from the aunties who have been cooking for these kids for 10, 20, even 30 years. I want to take you back there with me.

And this first post is the story, in pictures, of Filipino Pancit.

Pancit Canton, Pancit Bihon, an Bam-i are all varieties of a stir-fried noodle dish that make for some very happy birthdays at CSC. Salamat kaayo, many thanks, to sweet Auntie Febe (pictured below) for teaching me how to make this. I made my own recipe for pancit a while back but this one is my treasured recipe. Pancit will forever be one of my favorite Filipino foods.

Traditional Filipino Pancit

Pancit is both the name of the dish and also one of the ingredients. Pancit is the word for "noodles" and there are different types of pancit, with pancit Canton—egg noodles, pancit Bihon—rice noodles and pancit Miki—thick egg noodles.

This recipe is using the Canton, the egg noodles as they are the easiest to work with and ones which are possibly the most familiar. An excellent Asian supermarket will sell the Pancit but be aware that pancit Canton can also be instant noodles already spiced and ready to eat. Look for a packet of plain dried noodles and if you can't find them, then use Chinese egg noodles the thickness of fresh spaghetti.

As with most noodle dishes, the vegetables are stir-fried quickly to retain all they goodness, color and snap, that is the same here. You choose what you like, but traditionally there will be sliced cabbage, thin slivers of carrots, bell peppers and onions as a starting point.

Make traditional pancit with meats (pork is very popular), shrimp or only vegetables the method is the same except the cooking times will be longer for the meat.

Seadfood City Supermarket

&ldquoI think I&rsquove rolled a million lumpia in my life,&rdquo Philip says, recalling childhood memories of cooking with his mom. He learned the basics from her – making rice, handling a knife, and of course rolling lumpia. &ldquoWe made lumpia a lot.&rdquo

Despite these memories, Philip only truly learned how to cook on his own when he moved away from his family&rsquos home in California to Hawaii. He taught himself recipes he&rsquod see on the Food Network. &ldquoIt was the only channel I would watch,&rdquo he says, describing how he&rsquod go online to find the recipe from a show, learn it, and then change it based on his own preferences. He would do the same whenever he&rsquod discover a great dish from Oahu&rsquos multicultural food scene – learn to make it at home and then develop his own version.

This echoes his mom Arlene&rsquos own experience learning how to cook for the first time. She too only learned after she moved away from home, in her case from the Philippines to the US. She would ask her mother how to prepare the dishes she missed the most. Then she did what her son did decades later – she tailored them to her own preferences and to available ingredients.

On this page we share Philip&rsquos video recipe of his mom&rsquos pancit. He remembers her preparing the dish for parties and also remembers judging every other pancit by this standard. Whenever he came across one that didn&rsquot quite cut it for him, he&rsquod think &ldquoOh, that&rsquos not my mom&rsquos.&rdquo This video is one of the many opens in a new window on his YouTube channel designed to help viewers get better at the things he&rsquos passionate about: making great videos and cooking great food. With about 13,000 subscribers and counting, it&rsquos increasingly likely that Philip will one day attend a random gathering where the home cooked pancit might just make him go &ldquoHey, that&rsquos just like my mom&rsquos pancit!&rdquo

How does the low carb pancit compare to the standard recipe?

I must say that squash noodles worked quite well in place of the rice noodles. The squash complimented the cabbage perfectly.

In fact, it&rsquos hard to tell the difference unless one takes a close look. Although it has a different flavor, I actually prefer the squash because rice is very bland.

If you&rsquove never made a Filipino pancit recipe, I highly recommend giving it a try. Chances are high that you&rsquoll be hooked on it.

Another one of my favorite low carb Filipino recipes is chicken adobo. It&rsquos so popular, it&rsquos known as the unofficial dish of the Philippines.

You may also like the slow cooked pork belly adobo or the Filipino style eggplant burgers.

I&rsquove also been known to enjoy garlic cauliflower fried rice which is a favorite for breakfast. And, I&rsquom still trying to figure out a keto friendly lumpia recipe. But I think it should work with coconut wraps like those used in this keto egg rolls recipe.


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