Pancit (Filipino Noodle Stir-Fry)

Name: Pancit (Filipino Noodle Stir-Fry)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: Filipino
Ingredients: 300 g rice noodles; 300 g chicken breast, thinly sliced; 3 tbsp vegetable oil, divided; 4 each garlic, minced; 1 each yellow onion, thinly sliced; 2 each carrot, julienned; 200 g green cabbage, shredded; 150 g bean sprouts; 3 tbsp soy sauce; 2 tbsp fish sauce; 240 ml chicken stock; 2 tbsp lemon juice, from 1 lemon; 3 each scallion, thinly sliced, for garnish; 1 each calamansi or lemon wedges, for serving

A classic Filipino noodle stir-fry loaded with vegetables, tender chicken, and savory soy-citrus sauce. This quick, weeknight-friendly dish is a celebration of textures and umami.

⏱ 20 min prep · 20 min cook · easy

Servings

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Ingredients

300 g rice noodles
300 g chicken breast thinly sliced
45 ml vegetable oil divided
4 garlic minced
1 yellow onion thinly sliced
2 carrot julienned
200 g green cabbage shredded
150 g bean sprouts
45 ml soy sauce
30 ml fish sauce
240 ml chicken stock
30 ml lemon juice from 1 lemon
3 scallion thinly sliced, for garnish
1 calamansi or lemon wedges for serving

Nutritionper serving (6 total: 2100 kcal)

Calories	350
Protein	16g
Fat	9g
Carbs	51g
Fiber	3g
Sugar	5g
Sodium	1040mg

Excludes 1 ingredient without data.

Gear for this recipe

Method

1
Soak the rice noodles in warm water until pliable but not fully soft, about 10 minutes. Drain and set aside.
⏲ 10 min
2
Stir-frying
Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the sliced chicken and stir-fry until no longer pink and lightly browned, about 3 minutes. Remove and set aside.
⏲ 3 min
3
Sautéing
Reduce heat to medium-high and add the remaining 2 tablespoons of oil. Sauté garlic and onion until fragrant and onion is translucent, about 2 minutes.
⏲ 2 min
4
Stir-frying
Add the carrots and cabbage. Stir-fry for 2 minutes until the vegetables begin to soften but still retain a crunch.
⏲ 2 min
5
Simmering
Return the chicken to the wok. Add soy sauce, fish sauce, and chicken stock. Stir and bring to a simmer, letting the sauce coat the ingredients, about 2 minutes.
⏲ 2 min
6
Stir-frying
Add the drained noodles and bean sprouts. Toss everything together with tongs until the noodles are well-coated and heated through, about 3 minutes. The noodles should be tender but not mushy.
⏲ 3 min
7
Remove from heat and stir in the lemon juice. Taste and adjust seasoning with salt if needed.
8
Transfer to a serving platter. Garnish with sliced scallions and serve with calamansi or lemon wedges on the side.