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A tasty Filipino dish this Pancit Recipe is full of flavor including meat, vegetables, and noodles. A tasty lunch or dinner time recipe to switch it up.
I love a good ethnic dish and this Pancit Recipe is one that we have always enjoyed! I learned it from a friend of the family many years ago and we haven’t turned back.
It has a variety of ingredients, most of which you can easily get at your local grocer, so that is a real big plus for us when it comes to this dish.
Done in just a little under 1 hour from prep to finish it makes a great dinner or lunch recipe that you will want to make over and over again.
At least we do, we can’t get enough of it and with all the ingredients it is filling enough that you can enjoy it as a whole meal in itself.
If you are a fan of trying new dishes like we are then you absolutely have to try this Pancit Recipe, it will quickly be one that becomes a regular menu option.
Some of our other favorite ethnic themed recipes that we have on our site include: Chicken Lettuce Wraps, The Best Sweet and Sour Chicken and Sweet Ginger Soy Ribs.
WHY THIS RECIPE WORKS:
- Ingredients are readily available at your local grocer.
- You can double this recipe to serve more people.
- This is great for both lunch and dinner.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Chicken breast
Kosher salt
Pepper
Yellow onion
Garlic
Green beans
Cabbage
Carrots
Chicken stock
Dark soy sauce
Reduced sodium soy sauce
Oyster sauce
Granulated sugar
Bihon noodles
Peanut oil, for cooking
HOW TO MAKE A PANCIT RECIPE:
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Cut the chicken breasts into bite-sized pieces. Season with kosher salt and black pepper.
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Heat 2 tablespoons of the peanut oil in a wok or nonstick skillet over medium heat. Once shimmering, add the seasoned chicken and cook until browned, approximately 6-10 minutes. Stir frequently to make sure it cooks evenly. Remove the cooked chicken from the pan and set aside.
-
Add remaining 1 tablespoon of the peanut oil into the skillet and allow to heat. Add the onions, sauté until they are translucent, about 1-2 minutes, stirring often.
-
Add the garlic and cook for another 30 seconds or up to a minute 1 minute, stirring frequently, until softened and browning slightly.
-
Next, add the green beans, cabbage, and carrots. Cook for 3-5 minutes or until softened, stirring often.
- Reduce to low heat and add the chicken stock, dark soy, reduced-sodium soy sauce, oyster sauce, and sugar. Stir until the sugar has dissolved fully and is at a gentle simmer, about 1-2 minutes.
-
Add the chicken back to your wok or skillet.
-
Turn off the heat. Break your noodle block in half and add it to the wok or pan. Make sure to stir the noodles so they are completely coated in the sauce. If you don’t have enough sauce to coat them, add an additional 1/4 – ½ cup of chicken stock until they are. Once the noodles are coated, cover, and cook until the noodles are soft and most of the sauce has been absorbed. This will take about 2 minutes total.
WHAT IF I CAN’T FIND BIHON NOODLES?
If we cannot find them in the ethnic section of our grocery store they are easily available to order on Amazon.
If you decide that you do not want to use the Bihon noodles you can substitute for rice vermicelli as well.
CAN I USE OTHER MEATS?
Usually, we use chicken but pork can also be used in this, you will still want to cut it into smaller pieces just like you would do with the chicken.
So those are the only two ways that we have made it, but you can even leave the meat out if you do not want to include that as well.
WHAT CAN I SERVE WITH PANCIT?
If we really want to make this a meal then we do add some side dishes or appetizers to compliment this dish, some include:
HOW TO STORE:
This can be stored in an airtight container in the refrigerator where it will keep for up to 3 days.
This can also be frozen, placed in a freezer container and it will keep in the freezer for up to one month.
To defrost place in your refrigerator overnight and you can reheat in a wok with some oil or in the microwave.
TIPS AND TRICKS:
- If you can’t find bihon noodles, you can substitute them with rice vermicelli.
- You can use chicken or pork.
- This can be frozen, see my tips above.
- If there are any ingredients that you do not want to include, feel free to leave them out.
- This recipe can easily be doubled.
Looking for that one tasty recipe that is really quick and easy to whip up but slightly different but delish? Then you need to make this Pancit Recipe.
If you like this recipe then you might also like:
If you’ve tried this PANCIT RECIPE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Pancit Recipe
Ingredients
- 1 pound chicken breast boneless, skinless
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 3 tablespoons Peanut oil or vegetable oil
- 1 small yellow onion diced
- 6 cloves garlic minced
- 1 & 1/2 cups green beans cut into ½ inch pieces, stems removed
- 1 & 1/2 cups shredded cabbage
- 1 & 1/2 cups matchstick carrots
- 2 cups unsalted chicken stock
- 2 tablespoons dark soy sauce
- 2 tablespoons reduced sodium soy sauce
- 3 tablespoons oyster sauce
- 2 teaspoons granulated sugar
- 6 ounces bihon noodles you can also use rice vermicelli
- 1 lime cut into wedges for serving
Instructions
- Cut the chicken breasts into bite-sized pieces. Season with kosher salt and black pepper.
- Heat 2 tablespoons of the peanut oil in a wok or nonstick skillet over medium heat. Once shimmering, add the seasoned chicken and cook until browned, approximately 6-10 minutes. Stir frequently to make sure it cooks evenly. Remove the cooked chicken from the pan and set aside.
- Add remaining 1 tablespoon of the peanut oil into the skillet and allow to heat. Add the onions, sauté until they are translucent, about 1-2 minutes, stirring often.
- Add the garlic and cook for another 30 seconds or up to a minute 1 minute, stirring frequently, until softened and browning slightly.
- Next, add the green beans, cabbage, and carrots. Cook for 3-5 minutes or until softened, stirring often.
- Reduce to low heat and add the chicken stock, dark soy, reduced sodium soy sauce, oyster sauce, and sugar. Stir until the sugar has dissolved fully and is at a gentle simmer, about 1-2 minutes.
- Add the chicken back to your wok or skillet.
- Turn off the heat. Break your noodle block in half and add it to the wok or pan. Make sure to stir the noodles so they are completely coated in the sauce. If you don’t have enough sauce to coat them, add an additional 1/4 – ½ cup of chicken stock until they are. Once the noodles are coated, cover, and cook until the noodles are soft and most of the sauce has been absorbed. This will take about 2 minutes total.
- Serve with lime wedges.
Nutrition
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