About this recipe

A beloved Filipino noodle dish loaded with tender chicken, shrimp, and crisp vegetables, all tossed in a savory soy-and-oyster sauce. Pancit is the ultimate crowd-pleaser—quick enough for weeknights yet festive enough for family gatherings. Traditionally served with a squeeze of calamansi or lemon for a bright, citrusy finish.

Instructions

1. 1

   Soak the pancit bihon rice noodles in a large mixing bowl of cold water for 15 minutes until pliable. Drain well and set aside. In a small mixing bowl, stir together the soy sauce, oyster sauce, chicken broth, and black pepper to make the sauce.

2. 2

   Heat 2 tablespoons of vegetable oil in a large wok over ^[medium-high heat]. Add the chicken thighs strips and cook, stirring occasionally, for 4–5 minutes until cooked through and lightly golden. If using shrimp, add them in the last 2 minutes and cook until pink. Transfer the protein to a plate and set aside.

3. 3

   Add the remaining 1 tablespoon of vegetable oil to the wok. Sauté the yellow onion over ^[medium-high heat] for 2 minutes until softened, then add the garlic and cook for 30 seconds until fragrant. Add the carrots and stir-fry for 2 minutes, then add the green cabbage and snow peas and cook for another 2 minutes until just tender-crisp.

4. 4

   Pour the sauce mixture into the wok and bring to a simmer. Add the drained pancit bihon rice noodles and toss everything together using tongs, cooking for 3–4 minutes until the noodles absorb most of the liquid and are tender. If the noodles seem dry, add a splash of chicken broth or water.

5. 5

   Return the cooked chicken thighs and shrimp to the wok and toss to combine and heat through, about 1–2 minutes. Taste and adjust seasoning with additional soy sauce if needed. Transfer to a large serving platter, garnish with sliced green onions, and serve immediately with calamansi or lemon wedges on the side.