Rice noodles, chicken, and vegetables are the main ingredients in this simple pancit recipe. You’ll be transported to an island celebration!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
Ingredients
- 1 (12 ounce) package dried rice noodles
- 1 teaspoon vegetable oil
- 1 onion, finely diced
- 3 cloves garlic, minced
- 2 cups diced cooked chicken breast meat
- 1 small head cabbage, thinly sliced
- 4 carrot, thinly sliced
- ¼ cup soy sauce
- 2 lemons – cut into wedges, for garnish
Instructions
- Place rice noodles in a large bowl; cover with warm water and let soften for 8 to 10 minutes. Drain and set aside.
- Meanwhile, heat oil in a wok or large skillet over medium-low heat. Add onion and garlic; cook and stir until onion is tender, about 3 to 5 minutes. Stir in chicken, cabbage, carrots, and soy sauce. Cook until cabbage begins to soften. Toss in noodles and cook, stirring constantly, until heated through.
- Transfer pancit to a serving dish and garnish with lemon wedges.
Nutrition Facts
| Calories | 369 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 7 g |
| Protein | 18 g |
| Saturated Fat | 1 g |
| Sodium | 789 mg |
| Sugars | 7 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Decent recipe for beginner pancit. Growing up we always made pancit when we made lumpia (Filipino egg rolls) and the juice from the draining veggie and pork stuffing from the lumpia was used to season the pancit. Save yourself some time and just go to any Asian market and get packets of pancit mix along with some actual pancit bihon rice noodles from the Philippines. And then enjoy!
We ate it. It was okay, but as other reviewers have said, it was very bland. I even doctored it up with toasted sesame oil, seasoned rice wine vinegar, some shallots, I softened the noodles in chicken boullion, added toasted sesame seeds at the end along with crushed dry roasted peanuts and servedd momofuko’s crunchy garlic chili oil on the side. Still was very bland. Don’t think I’ll make this again and will look for a more authentic version.
Added ginger, turmeric, extra garlic, sesame oil, Mongolian hot oil. My husband had three helpings!!
I used less soy sauce, and added a few drops of fish sauce and sesame oil. Made all the difference in the world. Also, shrimp instead of chicken.
I made this and we loved it!! I soaked my noodles in chicken broth and added some herb seasoning also added shrimp. Was sooo good and will be making it again sometime with chicken or beef to try different meats with it.
I made my this for my boyfriend and I. We both thought it was very bland. We tried doctoring it with chicken broth like others suggested. We even tried adding more generous amounts of garlic and soy sauce. Nothing really helped.
Try with any of the following: Cashews Peanuts Thin sliced mushrooms Worcestershire sauce instead of soy.
I first tried pancit as a child at a local AZ restraunt owned by a family friend from Guam when they shut down a few years back I was devastated but then I found this recipe and now I can share it with everyone I’m new to cooking and I love how easy it is I have been seeing everyone say how long the noodles are and yes while I do agree I actually like them long. We have recently been putting our own spin on this we use Napa cabbage and red onion really really good and I know red onion is not everyone’s cup of tea it cooks down enough that you don’t taste it
It’s a good recipe but sometimes it dry. When I make it I add low sodium chicken broth, about a cup maybe a little less. This adds the needed moisture the pancit noodles needs. This should resolve a dry pancit, but remember to soak the noodles when you begin. The noodles need to soak in warm or hot water. I do recommend you them in half or 3rds. Garnish with sliced hard-boiled eggs and sliced scallions and lemon slices. That’s how my late grandfather made it. He cooked for the family. Enjoy. Hope this works for you.
The recipe is inaccurate. Wrong ingredient portions and no note to ensure you chop up the noodles a bit. Way too many vegetables. Way too much noodles.
I made it exactly like the recipe. It was good, but dry. I had a neighbor that used to send me a plate every time they had a poker party. Pretty sure she used fish sauce and she also had shrimp in hers.
The taste was absolutely fantastic! I didn’t quite use all of the cabbage, but my head was probably more medium sized. Having said that, I think this is actually more like 12+ servings. It made a LOT of food.
It is easy but needs more moisture such as chicken broth
Love making Pancit! Truly comfort food!
Flavorless and not even close to tasting like Pancit.
I liked this a lot and made as directed. I think it needed something like a touch of oyster sauce perhaps, but only a little. I like that it is such a healthy dish and plan to make it again.
I would use extra chicken and add some other spices for it.
Used ramen noodles b/c they are cheaper and easier to work with…
We made the recipe exactly as written. We really wanted to like this dish as we enjoy pancit when we eat out but instead, we found this bland without the addition of ginger, and even then it was just “meh”. I really wonder why when others rave about it.
Had issues with the noodles. Softening and then draining turned into a large gooey lump of noodles that would not break up.
I made sure that the chicken was half-way cooked, before I added the carrots and cabbage. Also, I think I added too many noodles in the end. I used water to soften the entire mixture once every thing was added to the wok.