[Filipino Recipes] Authentic Pancit Recipe - Noodles with Chicken

Pancit – authentic Filipino-style fried noodles recipe made with chicken and vegetables. They are perfect for a special occasion but easy enough for any weeknight!

This Pancit Recipe is one of my most favorite meals. In fact, when asked “What would you choose for your last meal?”

Hands down, some of my mama’s Filipino dishes like lumpia, adobo, fried rice and most definitely Pancit (which is pronounced Pon Sit)!
Authentic Pinoy Recipe

As you may know by now, I’m half Filipino; my Pinoy Mama is an amazing cook and she taught me my love for cooking, for food, and all things delicious. She also taught me how food should be enjoyed.

When cooking for us she always kept ingredients pretty simple.

Pancit Recipe

One time I was experimenting with her pancit bihon recipe and it turned out pretty well and she literally said, “This is the best pancit I’ve ever had – you make it better than I do!”

And now when she makes it, she makes it my way. A compliment on my ‘Pino food from a true ‘Pino??! That’s how you know this Pancit Bihon recipe is legit, friends!

Which Ingredients are in Filipino Stir Fried Noodles?

The secret ingredient in my Pancit recipe is a little bit of dry soup mix. It adds a ton of flavor!

I also like to make things even easier by using shredded slaw mix because I hate having to buy a big head of cabbage when I only need a few cups. Other veggies to include are onions, celery and carrots.

These are traditional veggies in Pancit, but feel free to use broccoli, cauliflower, bean sprouts, snap peas or green beans. You can also use any variety of veggies you like.

Another way to make this recipe easy is to use leftover chicken or precooked chicken. A rotisserie chicken is perfect.
Substitutions

Make it vegetarian by leaving out the meat.

Instead of chicken, use turkey, sliced pork, steak or shrimp.

Traditionally Pancit is made with whatever you’ve got in the house – so use up those leftovers!

How to Store Pancit and How Long Will it Keep?

Store any leftover Pancit in a sealed container in the fridge for 2-3 days.

Freeze: Once your Pancit is cooked, store any leftovers in an airtight freezer bag for up to 30 days. To thaw, just place in your fridge for 12 hours. To reheat, just microwave or heat in a skillet until warmed through.

How to Make Pancit

This recipe comes together so easily. Here are some great tips to make Pancit:
Slice your veggies thinly
Slice your chicken/protein into thin strips
Keep the pan hot in order to flash fry the meat and veggies
Sauté your veggies, then remove to a dish while you cook the chicken/protein unless using precooked
Cook the chicken/protein, then remove to the veggie dish while you cook the noodles
Make the sauce and add it to the pan to heat
Add the noodles; these will cook quickly and absorb the sauce
Once the noodles are cooked (just a few minutes), add in the veggies and chicken/protein and stir

Let’s get to it – I really think you’re going to love this recipe – from my family to yours!

Pancit - Authentic Filipino Noodles with Chicken

yield: 6 SERVINGS
prep time: 15 MINUTES
cook time: 15 MINUTES
total time: 30 MINUTES

Ingredients

8 oz Vermicelli Rice Noodles, They need to be made of rice - they come really thin up to the thickness of linguine
2 tsp Sesame Oil or Extra Virgin Olive Oil
10 oz Boneless Skinless Chicken Breast, sliced or diced (I used tenders, then chopped after cooking); you can also use precooked or leftover chicken
1 cup Carrots, sliced
1 Med Celery, sliced
1 tsp Minced Garlic
2 cups Cabbage, shredded; I use slaw mix for ease
3 cups Chicken Broth
2 Tbsp Worcestershire sauce
2 Tbsp Soy Sauce
2 Tbsp Dry Soup Mix, Like Onion or Herb; I just measure 2Tbsp out of the packet.

Instructions

This is what the rice noodles look like. I prefer the thin vermicelli
In a wok or large skillet with higher sides, heat oil until nice and hot – sizzly, if you will.
Place the chicken in and brown it on both sides until it’s no longer pink. Remove and set aside. Skip this step if using precooked chicken.
In the still hot pan, add carrots and celery and sauté for about 6 minutes until beginning to get soft but still firm.
Add the minced garlic to the veggies and sauté for about 30 seconds.
Add the cabbage mix and stir everything together…heating through…you don’t want to cook the cabbage too much; it should be a little bit crunchy. Then, remove everything from the pan.
In the still hot pan (see a trend? Keep that pan nice and HOT!) add the chicken broth, Worcestershire, soy sauce and dry soup mix. Heat through.
Add the dry noodles to the pan and let the liquid get absorbed. It will happen, just wait for it…wait for it…see? It happens pretty quickly.
As soon as the noodles have almost absorbed all of the liquid and they are easily stirrable (pretty sure that’s a word), add the veggies and chicken back in and mix everything together; heating through. It’s easier at this point to use tongs to mix.
That’s it! I like to add hot chili paste to mine afterwards. YUM!!

Notes

Substitutions:

You can easily make these vegetarian by leaving out the chicken and using veggie broth.
Another variation is to use pork strips, my second favorite addition to this delicious noodle dish.

Use shrimp or steak, too!

Storing/Freezing:

Store any leftover Pancit in a sealed container in the fridge for 2-3 days.

Freeze: Once your Pancit is cooked, store any leftovers in an airtight freezer bag for up to 30 days. To thaw, just place in your fridge for 12 hours. To reheat, just microwave or heat in a skillet until warmed through.

This recipe and image sources are referred in website: Ahealthymakeover.com. Thanks so much!