Delicious Filipino Pancit
This delicious Filipino Pancit dish is quick, easy, and fit for a crowd! It is an impressive meal that only takes less than 30 minutes to make. It’s popular at celebrations and special occassions, so enjoy serving it at your next holiday get together, whether it’s a large or small get together.
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We are in the beginning of what is affectionately called by Filipinos as the “BER” months (SeptemBER, OctoBER, NovemBER, DecemBER). And with these months, comes the acknowledgement that the holidays are upon us! At any family gathering, big or small, I can count on a tray or warming dish full of savory pancit noodles to be there.
What Is Pancit?
Here’s a little history lesson on the Philippines! Chinese settlers introduced pancit to the Philippines. The word pancit is derived from Hokkien language, pian i sit or “convenient noodles.”
The superstition handed down to us by the Chinese was that noodles were to be eaten on your birthday, as they signify long life and good health. And to keep with the symbolism, don’t cut the noodles!
What you will need for delicious filipino pancit
This particular recipe makes a Pancit Bihon.
Ingredients include:
- Rice vermicelli noodles
- Chicken
- Shrimp
- Onion
- Garlic
- Cabbage
- Carrots
- Chicken stock
- Dark soy sauce
- Soy sauce
- Oyster sauce
- Sugar
- Salt
- Pepper
- Calamansi or lemon wedges, for serving
This recipe is how I like to eat pancit, but you can definitely add your own twist to this recipe! Other recipes have different variations: using roast pork, Chinese sausage, green beans, snow peas, and also mixing the rice noodles with flour noodles. Here are some other recipes that I like:
- Pancit Bihon by Panlasang Pinoy
- Lechon Pancit by Jeepney
- Pancit Bihon by Foxy Folksy
No matter how you make this dish, it is sure to be enjoyed by your friends and family!
Need some other dishes and desserts for your next gathering? Try our Filipino Lumpia Spring Rolls and Apple Pie Turon for a crowd-pleasing meal and dessert.
Filipino Pancit
Ingredients
- 8 oz. rice vermicelli noodles
- 1 medium onion chopped
- 1 clove garlic minced
- 1/4 head cabbage roughly shredded
- 2 carrots julienned or shredded
- 4 ounces chicken breast or thighs diced into bite sized pieces
- 4 ounces shrimp shelled and de-veined
- 2 cups chicken stock
- 3 tablespoon dark soy sauce
- 2 tablespoon soy sauce
- 2 teaspoon oyster sauce
- 1 teaspoon sugar
- calamansi or lemon wedges for serving
- cilantro roughly chopped, for serving
- salt
- pepper
Instructions
- Soak the noodles in hot water for 5-10 minutes while you prepare the vegetables. Drain and set aside.
- Put all of the pancit sauce ingredients into a large measuring cup or bowl. Stir well until sugar is dissolved and set aside.
- Saute onion and garlic in a wok or large pan over medium high heat until golden brown.
- Season chicken with salt and pepper and add it pan. Stir fry until cooked through. Remove all to a separate plate.
- Season shrimp with salt and pepper and stir fry until pink. Place onto the separate plate with the chicken.
- Stir fry the cabbage and carrots until tender.
- Add all the ingredients for the pancit sauce and bring to a boil.
- Add rice noodles and carefully combine with the sauce until all noodles are coated. Stir until noodles are tender and liquid is absorbed, about 2-3 minutes.
- Place meat and shrimp on top of noodles and gently toss together. Sprinkle chopped cilantro and serve with calamansi or lime wedges. Season to taste with more salt or pepper if desired.