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Best Filipino Pancit

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This Filipino Pancit is a beloved noodle dish that’s quick to make, full of flavor, and perfect for celebrations or everyday meals. Made with thin rice noodles (Pancit Bihon), tender slices of chicken or pork, shrimp, and a colorful mix of vegetables, it’s seasoned with garlic, soy sauce, and citrus for that signature savory-tangy balance. Whether served as a party staple or weeknight dinner, this classic Filipino comfort food never disappoints.

Ingredients

Scale
  • 8 oz bihon rice noodles (rice sticks or vermicelli)
  • 2 tbsp vegetable oil
  • 4 cloves garlic, minced
  • 1 medium onion, sliced
  • 1 cup chicken breast, cooked and shredded
  • 6 oz chicken ham, chopped
  • 6 oz turkey bacon, cooked and chopped (optional)
  • 1 cup beef strips or ground beef (optional, to replace traditional pork)
  • 2 cups shredded cabbage
  • 1 cup julienned carrots
  • ½ cup green beans, sliced thin
  • 2–3 tbsp soy sauce
  • 1 tbsp oyster sauce (optional)
  • 1 ½ cups chicken or beef broth
  • Salt and black pepper to taste
  • Lemon wedges or calamansi (for serving)
  • Green onions, chopped (for garnish)

Instructions

Soak noodles: Soak rice noodles in warm water for about 10–15 minutes until softened. Drain and set aside.

Cook meat: In a large wok or skillet, heat 1 tablespoon oil over medium heat. Add beef (if using) and cook until browned. Add turkey bacon and chicken ham, sauté briefly. Remove and set aside.

Sauté aromatics: In the same pan, add the remaining oil. Sauté onion until translucent, then add garlic and cook for 30 seconds more.

Add vegetables: Stir in carrots, green beans, and cabbage. Sauté for 3–4 minutes until slightly tender but still crisp. Remove from pan and set aside with the meats.

Add broth and sauces: Pour chicken or beef broth into the pan. Stir in soy sauce and oyster sauce. Bring to a simmer.

Cook noodles: Add the drained rice noodles to the pan. Stir gently to absorb the broth and mix in the sauce. Let cook for 3–5 minutes, tossing gently until noodles are tender and liquid is mostly absorbed.

Combine everything: Return cooked meats and vegetables to the pan. Toss everything together gently until evenly combined and heated through. Adjust seasoning with salt and pepper if needed.

Serve: Transfer to a serving platter. Garnish with green onions and serve with lemon or calamansi on the side.

Notes

  • Noodle Choice: Pancit Bihon uses rice stick noodles. Soak them in warm water until pliable before stir-frying—don’t boil.

  • Protein Options: Chicken, pork, shrimp, or a mix of all three are common. Use thinly sliced pieces for quick cooking.

  • Vegetables: Traditional veggies include carrots, cabbage, green beans, and sometimes bell peppers. Shred or julienne for fast, even cooking.

  • Flavor Boost: A mix of soy sauce and a splash of fish sauce delivers that umami depth. Add calamansi or lemon juice for brightness.

  • Cooking Tip: Cook proteins and veggies separately before combining with noodles to keep textures distinct and vibrant.

  • Garnish Ideas: Serve with calamansi or lemon wedges, green onions, and optional hard-boiled eggs on the side.

  • Make Ahead: Great for meal prep or parties—Pancit tastes even better the next day as the flavors meld.

  • Variations: Try Pancit Canton (egg noodles) or a Pancit Bihon-Canton combo for variety.

Find it online: https://claradelish.com/best-filipino-pancit/