Filipino Chicken and Noodles (Pancit)

    (382)
    40 min

    This dish originates from the Chinese, but the Filipinos adapted it to suit their needs. Rice noodles are tossed with stir-fried onion, garlic, chicken, cabbage and carrots. Enjoy for lunch or dinner.


    346 people made this

    Ingredients
    Serves: 6 

    • 350g dried rice noodles
    • 1 teaspoon vegetable oil
    • 1 onion, finely diced
    • 3 cloves garlic, finely chopped
    • 280g diced cooked chicken breast meat
    • 1 small head cabbage, thinly sliced
    • 4 carrot, thinly sliced
    • 4 tablespoons soy sauce
    • 2 lemons, cut into wedges, for garnish

    Method
    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Place the rice noodles in a large bowl and cover with warm water. When soft, drain and set aside.
    2. Heat oil in a wok or large frying pan over medium heat. Saute onion and garlic until soft. Stir in chicken cabbage, carrots and soy sauce. Cook until cabbage begins to soften. Toss in noodles and cook until heated through, stirring constantly. Transfer to a serving dish and garnish with quartered lemons.

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    Reviews & ratings
    Average global rating:
    (382)

    Reviews in English (283)

    by
    461

    Wonderful! Tasted just like my mom's pancit! I used rice noodles and soaking them for about ten minutes did the trick, but make sure to break the noodles before soaking them or you'll have some really long noodles. The noodles, when cooked, will come out with an al dente texture to them.. Even Mom's leftovers still had that a day or two later. It's just the nature of the beast. Just a couple of things: I switched in green onions for the diced onions for color, used leftover chicken (this is a great dish for any leftover meat, including beef and pork) and used garlic powder to control the garlicky flavor better. Perhaps most importantly, I used Kikkoman soy sauce to cook with. Growing up, Kikkoman was for cooking with, due to it's lighter flavor, and La Choy was for seasoning at the table. I still follow that rule, and it works very well for pancit. I would highly recommend adding as many veggies and meats as you would like, just increase the amount of sauce you need. The only warning I'll leave anyone with is that I found the meat too salty after having been sauteed with the veggies in the soy sauce and oil. Next time I prepare this, I will saute the veggies by their lonesome until just about done, then throw in the meat to warm, followed almost immediately by the noodles. Play with it, make it your own, and enjoy! This is an awesome, easily prepared party dish. You'll be amazed by how much is made with one package of noodles.  -  08 Jul 2007  (Review from Allrecipes US | Canada)

    by
    347

    When you shop for the rice noodles, look for the package labeled "pancit bihon", or "bihon". Keep in mind that not all rice noodles are the same. Some rice noodles are for Vietnamese pho, while some are for pad thai. I am Filipina, and I like to garnish my pancit with thinly sliced green onions. They add color and additional flavor. Another traditional topping is sliced hard boiled eggs.  -  14 Apr 2008  (Review from Allrecipes US | Canada)

    by
    282

    This is great recipe for pancit - for those who didn't rate it at 5 - either you didn't follow the recipe, or you don't know what pancit bihon is all about. The flavor is just right and if it isn't what you've had before then it's just an adjustment of ingredients. As a first generation Flip, let me tell you that this is the recipe to try if your craving pancit!!!! I personally prefer shrimp and shitaki mushrooms mixed in - simply because that's how my family made it - so without those two ingredients it seems like something is missing. Soak the rice noodles until they are soft and pliable/wiggley. I added maybe a cup more of broth - some like it on dry side, I like it moist but not soupy - some like it that way too! Try it!  -  02 Feb 2006  (Review from Allrecipes US | Canada)

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