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Pancit

Pancit

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.

6 servings · Prep 20 min · Cook 25 min · Total 45 min

Southeast Asian · Dinner · Main Course

Ingredients

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  • 8 oz pancit bihon rice noodles soaked in cold water for 15 minutes, drained
  • 1 lb boneless skinless chicken thighs cut into thin bite-sized strips
  • 0.5 lb medium shrimp peeled and deveined
  • 3 tbsp vegetable oil
  • 1 medium yellow onion thinly sliced
  • 4 cloves garlic minced
  • 2 cup green cabbage thinly shredded
  • 2 medium carrots julienned
  • 1 cup snow peas trimmed
  • 0.25 cup soy sauce
  • 2 tbsp oyster sauce
  • 1.5 cup chicken broth low sodium
  • 0.5 tsp ground black pepper
  • 3 stalks green onions sliced
  • 2 whole calamansi or lemon cut into wedges for serving
  • lemon cut into wedges

Equipment

  • Stovetop
  • Mixing Bowl
  • Skillet
  • Wok
  • Platter
  • Serving Platter
  • Whisk
  • Spatula
  • Serving Platters (Large)
  • Tongs
  • Cutting Board
  • Mixing Bowl (4 Quarts)
  • Colander
  • Chef's Knife

Instructions

  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. 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. 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. 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. 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.