Authentic Chicken Pancit Recipe: Classic Filipino Noodles

This Pancit is a flavorful Filipino dish with tender chicken, crisp vegetables, and delicate rice noodles—perfect for lunch or dinner when you want something different and satisfying.

I adore trying ethnic dishes, and this Pancit has been a family favorite for years. A friend shared the recipe with us long ago, and it quickly became a staple.

Most ingredients are easy to find at a regular grocery store, including the rice noodles, which makes this recipe convenient and approachable.

Pancit uses thin rice noodles that offer a pleasant texture and absorb the savory sauce beautifully. While it resembles a stir-fry, Pancit has its own distinct Filipino flavor profile.

From prep to plate it takes under an hour, making it a great option for either a quick weeknight dinner or a hearty lunch. It’s filling enough to serve as a complete meal on its own.

If you enjoy exploring new recipes, give this Pancit a try. It’s easy to make and quickly becomes one of those dishes you’ll reach for again and again.

1. Ingredients are commonly available at most grocery stores, including the rice noodles.
2. The recipe scales easily—you can double it to serve more people.
3. Versatile for both lunch and dinner.

• 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
• Pancit Bihon noodles (or rice vermicelli)
• Peanut or vegetable oil, for cooking

1. Season 1 pound of thinly sliced chicken breast with ½ teaspoon kosher salt and ½ teaspoon black pepper.
2. In a small bowl, whisk together 2 cups chicken stock, 2 tablespoons dark soy sauce, 2 tablespoons reduced-sodium soy sauce, 3 tablespoons oyster sauce, and 2 teaspoons sugar.
3. Heat 2 tablespoons oil in a wok or large skillet over medium heat.
4. When the oil shimmers, add the seasoned chicken and cook until browned, about 6–10 minutes, stirring often. Remove the chicken and set aside.
5. Add the remaining tablespoon of oil to the pan. Sauté 1 diced small yellow onion until translucent, about 1–2 minutes.
6. Add 1½ cups green beans (cut into ½-inch pieces), 1½ cups shredded cabbage, and 1½ cups matchstick carrots. Cook 3–5 minutes until vegetables soften, stirring frequently.
7. Add 6 cloves minced garlic and cook 30–60 seconds until fragrant and lightly browned.
8. Reduce heat to low and pour in the prepared sauce mixture.
9. Return the chicken to the pan.
10. Break the 6-ounce block of bihon noodles in half and add to the wok, tossing so the noodles are fully coated with sauce. If needed, add an extra 1/4–1/2 cup chicken stock to ensure the noodles are coated.
11. Simmer, stirring occasionally, until noodles are soft and most sauce is absorbed, about 10–15 minutes.
12. Serve hot with lime wedges.

WHAT IF I CAN’T FIND BIHON NOODLES?

If your grocery store doesn’t carry bihon, look in the Asian or international aisle. Rice vermicelli is an excellent substitute and works the same way in this recipe.

CAN I USE OTHER MEATS?

Yes. Chicken is traditional here, but thinly sliced pork works well too. For a vegetarian version, simply omit the meat and add extra vegetables or tofu.

WHAT CAN I SERVE WITH PANCIT?

To round out the meal, serve Pancit with popular Filipino sides such as lumpia, garlic fried rice, kinilaw, or sisig. These complement the flavors and create a fuller spread.

ANY ADDITIONS?

You can customize Pancit with extra ingredients from an Asian market to enhance authenticity and texture.

• Green onions: chopped and sprinkled on top.
• Fish sauce: a dash for a deeper savory note.
• Snow peas or snap peas: for added crunch.
• Chinese sausage: sliced for a sweet-savory accent.
• Bell peppers: for color and sweetness.
• Bean sprouts: added at the end for crunch.
• Bok choy: for extra leafy greens.
• Rotisserie chicken: a convenient shortcut.

ANY SUBSTITUTIONS?

This Pancit recipe is flexible—here are simple swaps to tailor it to your pantry and taste.

• Bihon noodles: swap for pancit canton or egg noodles if preferred.
• Chicken breast: use thighs for more juiciness.
• Oyster sauce: hoisin can be used for a sweeter profile.
• Vegetable oil: olive oil is an acceptable alternative.
• Chicken stock: use a flavorful broth as available.

Store leftover Pancit in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a freezer-safe container for up to one month.

To reheat, thaw overnight in the fridge if frozen, then warm gently in a wok with a little oil or in the microwave until heated through.

If you want a quick, flavorful dinner that’s a little different from the everyday routine, try this Pancit with chicken. It’s a dependable Filipino classic that’s easy to prepare and delicious to eat.

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