Pancit
Ingredients
- 8 ounces vermicelli rice noodles
- 1 cup chicken stock
- 3 tablespoons soy sauce
- 3 tablespoons dark soy sauce
- 3 tablespoons oyster sauce
- 1 tablespoon granulated sugar
- 3 tablespoons vegetable or peanut oil
plus more as needed
- 1 pound boneless
skinless chicken breasts or thighs, cut into bite-size pieces
- Kosher salt
such as Diamond Crystal
- White or black pepper
- 1 small yellow onion
thinly sliced
- 2 medium carrots
scrubbed or peeled, thinly sliced into 3-inch-long sticks
- 3 cups shredded green cabbage
about 8 ounces
- 4 garlic cloves
chopped
- 3 scallions
sliced in 2-inch pieces
- Calamansi or lime wedges
for serving
Directions
- 1
Rehydrate the noodles: Place the noodles in a large, heat-proof bowl and cover with hot water. Using tongs, gently pry them apart. Soak the noodles according to package directions. (Be sure not to over-soak so they don’t become mushy when stir-fried.) Drain.
- 2
In a medium bowl, combine the chicken stock, regular soy sauce, dark soy sauce, oyster sauce and sugar. Set aside.
- 3
In a large wok or pan, heat 1 tablespoon of the oil over medium. Add the chicken, season well with salt and pepper and cook, stirring frequently, until just cooked through, 6 to 8 minutes. Using a slotted spoon, transfer the chicken to a small bowl.
- 4
Add the remaining 2 tablespoons of oil to the wok. Increase heat to medium-high and add the onion, stirring frequently until it is fragrant and taking on a little color, 2 to 3 minutes. Add the carrots, cabbage and garlic. Stir-fry, tossing constantly, until the vegetables are crisp-tender, about 3 minutes. Return the chicken to the wok, stir-frying for 1 minute. Add the noodles and reserved chicken broth mixture; toss well. Cook, stirring frequently, until the noodles are coated and glossy from the sauce, about 3 minutes. Taste and adjust seasoning, if needed. Stir in the scallions, remove from the heat and serve with calamansi wedges for squeezing over the dish.
Pancit
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About this Recipe
Craving a taste of Filipino comfort food that's perfect for any gathering? This Pancit bihon recipe brings the beloved stir-fried noodles to your kitchen with a savory-sweet sauce that's sure to delight. Often enjoyed during special occasions like Noche Buena or birthdays, you can now bring that festive spirit home.
What makes this Pancit stand out is its authentic, well-balanced flavor profile. The tender vermicelli rice noodles are coated in a rich blend of chicken stock, soy sauces, oyster sauce, and a touch of sugar, creating a harmonious savory-sweet experience. It’s a complete meal in one pan, designed to bring satisfying flavors without a fuss.
When you prepare this Pancit, expect a delightful medley of textures and tastes. You'll find delicate, chewy vermicelli noodles intertwined with tender pieces of chicken or pork, complemented by the crisp bite of thinly sliced carrots and shredded green cabbage. The aromatic garlic and onion build a flavorful foundation, while scallions add a fresh finish. Each forkful is packed with a savory, slightly sweet, and deeply satisfying flavor that evokes the warmth of Filipino home cooking.
This versatile Pancit bihon recipe offers plenty of room for your personal touch. Feel free to swap the chicken or pork for other proteins. For an indulgent treat, you can even top your noodles with crispy and juicy lechon kawali, using its flavorful stock (adjusted for salt) as a base. Incorporate other vegetables like green beans or snow peas to boost the nutrition and add more color. Don't forget the calamansi wedges on the side—their bright, citrusy acidity is essential for cutting through the richness and elevating the entire dish.
Serve this beautiful Pancit as the centerpiece of your next family meal or special occasion. It pairs wonderfully with other Filipino dishes and is always a crowd-pleaser. Be sure to include those fresh calamansi or lime wedges; their vibrant tang is key to enjoying this classic Filipino favorite to its fullest.