Filipino Pancit Noodle Stir-Fry

Pancit is the kind of dish I reach for when I want to bring a crowd together around the table and fill my kitchen with savory aromas. With its chewy rice noodles, colorful vegetables, and flexible choice of proteins, this Filipino classic is both a celebration showstopper and a reliable weeknight favorite.

My first taste of pancit came from my grandmother’s bustling kitchen during a family reunion It quickly became one of my go to dishes when I want comfort and crave something that brings people together

Ingredients

• Rice noodles such as bihon: these soak up all the flavors and have the perfect chew look for a fresh batch without broken strands
• Vegetable oil: for stir frying a neutral option keeps the flavors bright and lets the other ingredients shine
• Onion: thinly sliced for sweetness and depth pick one that feels heavy for its size
• Garlic: minced to perfume every bite look for bulbs with tight skins and no green sprouts
• Cooked chicken: shredded or sliced pork for heartiness use leftover roasted chicken or a tender pork chop for convenience
• Shrimp: peeled and deveined for a briny bite only if you like a hint of seafood sweetness choose ones that smell sweet and fresh
• Carrot: julienned for color and subtle sweetness firm and brightly colored carrots are best
• Green beans: sliced diagonally add a snappy texture go for beans without blemishes or wilted tips
• Cabbage: shredded to bulk up the dish and provide crunch look for tightly packed heads and crisp leaves
• Celery: sliced for freshness and mellow bitterness choose crisp stalks for the best flavor
• Chicken broth: forms the flavor-packed sauce and keeps the noodles moist select a good quality low sodium broth for control over saltiness
• Soy sauce: contributes its savory depth try Filipino brands if you can for an authentic flavor
• Oyster sauce: for umami richness choose one with clean ingredients and robust taste
• Ground black pepper: for gentle heat grind it fresh for a brighter kick
• Green onions: for garnish add freshness on top use the green parts chopped finely
• Lemon: sliced into wedges for squeezing before serving pick a juicy lemon with bright skin
• Toasted garlic: for topping optional but worth the effort for added crunch and aroma

Step-by-Step Instructions

Prepare the Noodles:

Soak the rice noodles in warm water for ten to fifteen minutes until they become pliable and tender without falling apart Drain thoroughly and set aside to prevent sticking

Cook the Protein:

Heat a portion of the oil in a large wok or skillet over medium-high flame If you are using shrimp add them in a single layer Cook until each side turns pink and slightly firm about two minutes per side Remove the shrimp to a plate so they stay juicy

Sauté the Aromatics:

Pour the remaining oil into the wok Add sliced onions and minced garlic Stir constantly and let them soften and turn fragrant about two to three minutes Watch carefully to avoid burning as this sets the stage for the whole dish

Add the Meat:

Introduce the cooked chicken or pork to the aromatics Stir to combine and warm them through for two to three minutes The meat should start to soak up the garlic-onion oil

Cook the Vegetables:

Add carrots green beans celery and shredded cabbage to the pan Keep the heat steady and toss to coat them in the flavors Stir fry for five to seven minutes just until the veggies lose their raw edge but remain crisp for texture

Simmer the Sauce:

Pour in chicken broth followed by soy sauce oyster sauce and freshly ground black pepper Stir to combine everything and bring the mixture to a gentle simmer This coats the vegetables and infuses the dish with savory notes

Add the Noodles:

Transfer the soaked noodles into the wok Use tongs or two forks to gently toss and separate them Mix with care so the noodles take on the sauce and weave together with all the elements Cook for three to five minutes until the noodles are uniformly warm and deeply flavorful

Combine Shrimp Optional:

If you cooked shrimp earlier add them back into the wok now Mix in gently to reheat and distribute them evenly

Serve:

Slide everything onto a large platter Garnish with chopped green onions a scattering of toasted garlic if you like and plenty of lemon wedges for guests to squeeze over their servings

Save

There is always a special memory for me with the burst of citrus from fresh lemon at the table My favorite ingredient has to be the garlic because when it is toasted and scattered on top everyone crowns their own plate with a crunchy finish that reminds me of big celebrations growing up

Storage Tips

Pancit keeps well in the refrigerator for up to three days Just store in a sealed container and sprinkle a few drops of water over the noodles before reheating in the microwave or toss quickly in a pan to revive the texture

Ingredient Substitutions

If you do not have rice noodles on hand try using glass noodles or even spaghetti for a fun twist Tofu works beautifully as a plant based protein and you can add mushrooms to dial up savoriness

Serving Suggestions

Pancit is delicious served with grilled meats or as part of a larger spread at parties I love giving guests extra lemon wedges soy sauce or a bit of hot sauce so everyone can add a punch of flavor to their own plate

Cultural Context

In Filipino culture pancit is often found at birthdays and festive gatherings because the long noodles symbolize a wish for long life Families take pride in their own variations and every region in the Philippines puts a unique spin on this comforting dish

Frequently Asked Questions About Recipes

→ What type of noodles are best for pancit?

Thin rice noodles, also known as bihon, are most commonly used for pancit. Soak them in warm water until softened before stir-frying.

→ Can pancit be made vegetarian?

Absolutely. Swap the meat or shrimp for sautéed tofu and use vegetable broth to create a satisfying vegetarian option.

→ What vegetables work well in this dish?

Cabbage, carrots, green beans, and celery are classic, but feel free to add bell peppers, snap peas, or whatever’s on hand.

→ How do you keep noodles from getting soggy?

Soak the noodles just until softened and combine them gently with the sauce, letting them absorb flavors without overcooking.

→ What sauces give pancit its signature flavor?

Soy sauce, oyster sauce, and a flavorful broth provide depth, while finishing with a squeeze of fresh lemon brightens the dish.

→ Is pancit served hot or cold?

Pancit is best enjoyed hot straight from the wok, but leftovers can be served at room temperature or quickly reheated.