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This pancit recipe is the classic Filipino chicken noodle stir-fry that turns bihon rice noodles and savory soy sauce into a one-wok dinner in under an hour, and the smell pulls Maddie into the kitchen every time on a busy weeknight. If you love our Crispy Southern Fried Chicken, this is the Asian-inspired noodle dish that brings global comfort to the same family dinner table.
The thin bihon rice noodles soak up every drop of the dark soy, oyster sauce, and chicken stock blend, which is why this Filipino dish always delivers maximum flavor per bite.
Pancit Recipe Quick Look
- 🕐 Prep Time: 15 minutes
- 🍴 Cook Time: 32 minutes
- ⏳ Total Time: 47 minutes
- 🍽 Serving: 6 servings
- ⚡ Calories: 365kcal
- 🌶 Flavor Profile: Savory soy, light umami, mildly sweet, tender chicken
- ✋ Difficulty: Easy, on par with our easy Southern fried chicken
Quick Answer
Season and brown chicken in a hot wok with oil, then saute onions until translucent. Add green beans, cabbage, carrots, and garlic and cook until softened. Stir in chicken stock and a soy sauce blend, break bihon noodles in half and add to the wok, then simmer until the noodles are tender and the sauce is mostly absorbed.
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Why This Recipe Works
Click to see the technique science
- Bihon noodles are the authentic choice. Thin rice vermicelli stir-fry noodles cook fast and soak up sauce in a way regular wheat noodles cannot match, which is why every Filipino pancit recipe uses them.
- Dark soy plus regular soy layers color and salt. Dark soy delivers the signature mahogany color and rich molasses note; reduced sodium soy adds salinity without over-salting. Both together is the classic Filipino balance.
- Oyster sauce builds umami depth. A few tablespoons of oyster sauce in the savory blend pushes the dish into restaurant-quality savory complexity, layered with the soy and chicken stock.
- Wok over high heat sears the chicken. Browning the chicken first locks in juices and builds fond at the bottom of the wok that flavors the rest of the dish when veggies and sauce hit.
- Veggies stay crisp-tender. Cooking onions, green beans, cabbage, and carrots just until softened keeps the textural contrast against soft noodles instead of mushy overcooked veg.
- Break noodles before adding them. Snapping bihon in half makes them easier to toss in the sauce and easier to portion. They absorb the savory blend while they soften, locking flavor inside.
Why You’ll Love This Recipe
- One-wok weeknight dinner. Everything cooks in a single wok or large skillet, which means easy cleanup and a complete protein-plus-vegetable-plus-carb meal in 47 minutes.
- Authentic Filipino flavor with pantry ingredients. Standard pantry soy, oyster sauce, and chicken stock plus fresh vegetables deliver true Filipino restaurant-style pancit at home, no specialty shopping required.
- Stretches for family or crowd. 6 generous servings make it perfect alongside our Classic Potato Salad for picnics or our Crispy Southern Fried Chicken for a fried-chicken-and-noodles family dinner.
Key Ingredients
- Bihon noodles: Thin rice vermicelli, sometimes labeled rice sticks or pancit bihon. Look in the Asian section of your grocery store or any Filipino market. Substitute with thin rice vermicelli from any cuisine if needed.
- Chicken breast: Boneless skinless chicken breast sliced thin is the classic Filipino pancit recipe protein. You can swap in chicken thighs for richer flavor, or shrimp for a seafood variation.
- Dark and reduced sodium soy sauces: Dark soy gives the signature mahogany color; reduced sodium soy adds salinity without going overboard. The blend is the classic Filipino balance.
- Oyster sauce: Provides umami depth that turns this from a basic noodle stir-fry into restaurant-style Filipino pancit. Lee Kum Kee or Kikkoman are reliable supermarket brands.
- Aromatics and vegetables: Yellow onion, green beans, shredded cabbage, matchstick carrots, and 6 cloves of garlic build the savory aromatic base similar to our Deep Fried Potato Wedges seasoning approach.
See recipe card for exact quantities.
Variations and Substitutions
- Try pork or shrimp. Swap chicken for diced pork shoulder, sliced Chinese sausage, or peeled shrimp. Each protein gives a different traditional Filipino pancit recipe variation.
- Make it vegetarian. Skip the chicken, double the green beans and cabbage, swap oyster sauce for vegetarian oyster sauce, and use vegetable stock for a meatless Filipino noodle dinner.
- Add more vegetables. Snow peas, bean sprouts, bok choy, broccoli florets, or bell peppers all work great. Add them with the green beans for a packed veggie pancit.
- Use different noodles. Pancit canton uses wheat egg noodles for a heartier dish; pancit palabok uses thicker rice noodles; pancit miki uses fresh thick egg noodles. The sauce works with any.
- Spice it up. Add a teaspoon of chili garlic sauce or sliced bird’s eye chilies for a spicy kick similar to our copycat sandwich heat.
- Serve with calamansi. If you can find them, fresh calamansi limes are the authentic Filipino citrus garnish. Otherwise, regular lime wedges work beautifully and brighten every bite.
How to Make pancit recipe
- Whisk the savory sauce blend. In a small bowl, stir together chicken stock, dark soy sauce, reduced sodium soy sauce, oyster sauce, and granulated sugar. Set aside.
- Brown the chicken in the wok. Season chicken with salt and pepper, then heat 2 tablespoons oil in a wok over medium heat. Add the chicken and cook for 6 to 10 minutes until browned. Remove and set aside.
- Saute the onions. Add the remaining tablespoon of oil to the wok. Once hot, add sliced onions and saute until translucent and softened.
- Add the vegetables. Stir in green beans, shredded cabbage, and matchstick carrots. Cook for 3 to 5 minutes until softened but still crisp-tender, stirring often. Add garlic last and cook 30 seconds more.
- Reduce heat and pour in the sauce. Lower the heat to a simmer and pour in the savory soy sauce mixture. Stir to combine with the vegetables.
- Add chicken, noodles, and simmer. Return chicken to the wok. Break the bihon noodle block in half and add to the pan. Toss until the noodles are coated, then simmer until they soften and absorb most of the sauce, about 5 minutes. Serve with lime wedges.
Recipe Tips & Tricks
- Use a real wok if you have one. A wok shape directs heat up the sides for the signature high-heat stir-fry sear. A large heavy skillet works if you do not have one.
- Pre-soak the noodles for softer texture. If you prefer softer pancit, soak the bihon in warm water for 5 minutes before adding to the wok. The recipe also works directly from dry.
- Cut all vegetables uniform sizes. Matchstick carrots, thinly sliced onions, and 1-inch green beans means everything cooks evenly. Pre-cut bagged coleslaw mix saves real prep time.
- Don’t skip the dark soy sauce. Dark soy is what gives Filipino pancit its signature mahogany color. Regular soy alone will leave the dish pale and washed-out looking.
- Stir often after adding noodles. Bihon noodles can clump or stick to the bottom of the wok. Toss every 30 seconds while they simmer in the sauce.
- Garnish before serving. Sliced green onions, fresh lime wedges, and crispy fried garlic transform a basic plate of pancit into restaurant-quality presentation.
- Reheat with a splash of water. Leftover pancit dries out a bit. Add a tablespoon of water before microwaving or reheating to bring the saucy texture back.
Serving Ideas and Suggestions
Serve this pancit recipe straight from the wok with lime wedges, sliced green onions, and an extra splash of soy sauce at the table. It pairs naturally with classic Filipino sides like our Classic Potato Salad or our Deep Fried Potato Wedges for a fusion family dinner.
For a full Filipino-inspired feast, plate this alongside lumpia spring rolls, our Best Classic Southern Fried Catfish Recipe as an unconventional pairing, or grilled chicken adobo. The savory soy of the pancit complements every protein on the table.
If you have leftovers, the noodles reheat beautifully with a splash of water. Pack them in a thermos for school lunch boxes, or serve cold the next day as a noodle salad with extra chopped vegetables. They keep well for 3 to 4 days in the fridge and freeze well for up to a month.
Pancit Recipe FAQs
Traditional pancit recipe uses bihon noodles, which are thin rice vermicelli also sold as rice sticks or pancit bihon. Find them in the Asian section of grocery stores or Filipino markets. Other Filipino variations use canton (wheat egg) or palabok (thick rice) noodles.
Yes, skip the chicken, double up on cabbage and green beans, swap oyster sauce for vegetarian oyster sauce, and use vegetable stock instead of chicken stock. The dish stays just as savory and filling as the classic pancit recipe.
Dark soy sauce gives the signature mahogany color and a hint of molasses sweetness; regular reduced sodium soy sauce delivers salinity without over-salting. The combination is the classic Filipino pancit recipe balance you cannot get from either soy alone.
Yes, classic Filipino pancit recipe variations use pork, shrimp, Chinese sausage, or even tofu. You can also combine proteins (chicken plus shrimp is popular) for a richer dish. Adjust cook times based on the protein.
Store leftover pancit in an airtight container in the fridge for up to 4 days. Reheat with a splash of water in the microwave or in a wok with a tablespoon of oil to bring back the saucy texture without drying out the noodles.
Yes, freeze pancit recipe portions in airtight containers for up to 1 month. Thaw in the fridge overnight and reheat with a splash of water in a wok or skillet. The noodles will be slightly softer after freezing but the flavor holds.
Other Recommended Easy Dinner Recipes
If this pancit recipe became a new family favorite, leave us a star rating and a comment below. We love hearing which Filipino noodle variation you made, what protein you used, and how it landed on your dinner table. Try our Best Classic Southern Fried Catfish Recipe next for a completely different family dinner.
For an unconventional Filipino-American dinner pairing, try our Best Oven St Louis Ribs for sticky fall-off-the-bone ribs in under two hours.
Looking for more? Try ramen noodle chow mein for another easy family favorite.
Easy Pancit Recipe (Filipino Chicken)
Ingredients
- 1 pound boneless skinless chicken breast cut into thin strips
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cups unsalted chicken stock
- 2 tablespoons dark soy sauce
- 2 tablespoons reduced sodium soy sauce
- 3 tablespoons oyster sauce
- 2 teaspoons granulated sugar
- 3 tablespoons vegetable oil
- 1 small yellow onion diced
- 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
- 6 cloves garlic minced
- 6 ounces bihon noodles you can also use rice vermicelli
- 1 lime cut into wedges for serving
Instructions
- Season the chicken with salt and pepper.1 pound boneless skinless chicken breast, ½ teaspoon kosher salt, ½ teaspoon black pepper
- In a small bowl, stir together the chicken stock, dark soy, low sodium soy, oyster sauce, and sugar.2 cups unsalted chicken stock, 2 tablespoons dark soy sauce, 2 tablespoons reduced sodium soy sauce, 3 tablespoons oyster sauce, 2 teaspoons granulated sugar
- Heat 2 tablespoons of the oil in a wok or large skillet over medium heat.3 tablespoons vegetable oil
- 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 oil into the skillet and allow to heat. Add the onions, sauté until they are translucent, about 1-2 minutes, stirring often.1 small yellow onion
- Add the green beans, cabbage, and carrots. Cook for 3-5 minutes or until softened, stirring often.1 & 1/2 cups green beans, 1 & 1/2 cups shredded cabbage, 1 & 1/2 cups matchstick carrots
- Add the garlic and cook for another 30 seconds or up to a minute 1 minute, stirring frequently, until softened and browning slightly.6 cloves garlic
- Reduce to low heat and add the savory sauce.
- Add the chicken back to your wok or skillet.
- 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.6 ounces bihon noodles
- Once the noodles are coated simmer until the noodles are soft and most of the sauce has been absorbed. This will take 10-15 minutes.
- Serve with lime wedges.1 lime
Notes
- 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.
Nutrition
Love This Recipe?
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Delicious, just like the pancit that my fellow Philipino nurses made for us for staff dinners! I don’t think it needs the sugar though.