Pancit is a classic Filipino Recipe. It’s a quick and easy stir-fried rice noodle dish with a savory sauce, pork and vegetables.
Recently I have been thinking about family traditions and recipes always come to mind. For just about every Filipino family out there someone has a recipe for Pancit, a stir-fried noodle dish with meat and vegetables. Since Pancit literally means noodles there are many different versions of this dish out there and no two families make it the same. I knew my dad knew the recipe so I gave him a call.
Like many family recipes, this wasn’t written down, my dad just remembered that my grandma added a little of this and a little of that when she was making it. I jotted down the ingredients and instructions and set out to create it. The results were spot on and childhood memories flooded back. I love that about food.
What is Pancit?
In case you’re wondering, pancit is a traditional filipino noodle dish. Much like a stir-fry it is made with noodles, vegetables and meat.
And much like other stir-fries, you could use just about any combo that you like:
VEGETABLES: Cabbage and carrots are common. As are onions, green beans, celery and snow peas.
MEAT: Chicken, beef or pork as well as shrimp are common.
NOODLES: Traditionally, pancit is made with vermeclli rice noodles. The great thing about most rice noodles is that they simply need to soak rather than boil so it saves some time! That being said, you could use udon noodles, chow mein or pancit canton noodles if you can find them.
DES’ TIP: The key with any stir fry is to make sure that the vegetables are all cut uniformly so that they cook at similar times.
In this recipe, I use boneless pork chops, cabbage, carrots, yellow onion, green onion, and rice noodles.
How Do You Make Filipino Pancit?
STEP #1: Soak noodles according to package directions.
STEP #2: Cut pork and vegetables into similar sizes. Set aside.
STEP #3: Heat oil in a large skillet or wok over high heat. Add pork, onions, garlic and soy sauce. Cook just until the pork starts to brown.
STEP #4: Add in the vegetables. Pour in chicken broth, add noodles and cook until the liquid is absorbed.
What do you serve with Pancit?
One thing I love about stir-fries is that you’ve got your veggies and meat all in one dish already. BUT if you are looking for something to serve along side try some sauteed broccoli and of course, Filipino lumpia.
Looking for more Asian recipes? Try these!
Salt and Pepper Calamari Recipe
Note: this recipe was originally posted in 2009. The recipe, photos, tips and nutrition facts were updated in 2020.
Servings
Ingredients
- 1 8.8 ounce package Thai Vermicelli rice noodles
- 2 tablespoons canola oil
- 1 pound pork chops (about 4 chops, sliced into bite size pieces)
- 1 yellow onion (diced)
- 6 cloves garlic (minced)
- 2 tablespoons soy sauce
- 1 cup chicken stock
- 2 cups shredded cabbage
- 1/2 cup sliced carrots
- 3 diced green onions
- kosher salt and cracked pepper to taste
Instructions
- Soak noodles according to package directions.
- Prep the pork and vegetables by cutting into uniform sizes.
- Heat oil in a wok or large saute pan. Add pork, yellow onion, garlic and soy sauce. Cook 3-5 minutes or until pork is browned. Season to taste with salt and pepper.
- Add chicken stock, cabbage, carrots and green onions. Cook 3-5 minutes or until vegetables have softened. Add noodles to pork and vegetable mixture. Toss to combine. Season to taste with salt and pepper. Serve.
I made this for my dad and I to try, along with egg rolls, and we loved it! I did add some sesame oil and more soy sauce due to personal preference. To be honest I think I only got to eat two servings because dad could not get enough. We’ll definitely have this again and I’ll make sure to double the recipe. Thank you for sharing this with us! :)
K, Thank you so much for your kind comments! I am glad that you and your neighbor enjoyed it. It reminds me of my Grandpa and uncles who used to make it so I’m glad it brought back memories for you too :) How was it with the turkey?? I bet it was good!
Wow! People in the comments are rude! Saying it lacks flavor, yet they see the recipe before they even begin— if your palate is so refined, you’d know to adjust the seasoning to suit your preference rather than bashing the person who shared this recipe.
That being said— my neighbor made this for me using this recipe, we are both Filipina, and I found it to be reminiscent of my grandmother’s.
Today I’m going to use the left over Thanksgiving turkey as the protein and give this recipe a try myself!
Happy holidays! Maligayang Pasko!
Thank you, Rita!
I just love pancit. This recipe is awesome
Love some pancit
[…] Filipino Pancit […]
Hey Shipwreck! Thank you for taking the time to write this review and I am so happy to hear that you and your shipmates enjoyed this recipe :) I love to hear that you were able to make it work within the dietary restrictions of your crew too. I’m going to have to look for that double black mushroom soy sauce, I’m really intrigued by that!
I thought the recipie was great! I cook on a commercial fishing boat, with a full crew of 50. Lots of international crew mates everywhere from Philippines to Senegal, so i have a variety of people worth different styles of food they’re accustomed to.
While I followed the recipe mostly, I did a little variation to support the flavor that my crew could all agree with, which means I withheld pork entirely, as we have a handful of Muslim crew that don’t do pork at all.
Instead of having it at a main dish, I served it as a side with hoisin braised beef ribs, which ended up being a very good move.
Since I removed the pork, I added sliced celery (bok choy would’ve worked too). While the veggies were sautéing, I also added a good amount of chili garlic sauce to give it a nice zing. We all like almost everything a little hot!
And when I added the chicken stock, I put in a few drops of the double black mushroom soy sauce (a little goes a long way), vs regular soy. Although, I know that’s not a common option in many traditional kitchens…
Once the veggies and stock had a nice boil, I took it off the heat, added the pancit noodles that I had pre-soaking in cool water, as well as dripping in a handful of Thai style egg noodles that could best be described as a dry Ramen. Set it on the counter, covered for 20 minutes or so, until the noodles were soft and ready to mix in, then I tossed it with oyster sauce.
The crowd absolutely loved it, and I even got some praise from the Filipino mates!
I definitely could not have pulled this off, without finding your recipie, as the closest thing I’ve made to this would have been yakisoba. Which is a different animal entirely 😆
Thank you for the guidance! Keep putting those recipes out there ❤️
I give it 5 stars because it is very simple and just a start to make it how you like it.
As for the excessive ads it ruinsth whole site. Barely am able to type a comment with all the injecting ads.
I don’t add salt to my food as salt is very bad for us.
I like more garlic and fried garlic so add those as on all meat and veggies to my liking and add noodles. Yes broth helps if you start with it.
Low sodium soy sauce is our preferred but we each have our own taste and likings.
. If I follow a recipe to the t I will mostly hate it. I use recipes a base.
[…] Philippines, we typically enjoy roast pig, chicken, kare-kare, which is a rich oxtail stew, and pancit, which consists of various traditional noodle dishes. We celebrate this special occasion by […]
Terribly sorry you didn’t enjoy this recipe as others have. I fully understand that you can’t please everyone! However, your comments are offensive, rude and dare I say “absolutely shameful”. Do better. Thank you!
Absolute garbage. I had to almost delete my entire spice cabinet to get any kind of flavor from this recipe. My stepmother is from Manila Philippines, and absolutely refuse to even try this after I made it. How embarrassing. Do us all a favor and delete this monstrosity of a recipe it’s an absolute waste of money food time and effort. Absolutely shameful.
[…] If you’re wondering how to prepare pancit, you’ve landed in the right spot! This beloved Filipino dish is not just about flavors; it’s a representation of culture and tradition. With ingredients ranging from savory proteins to vibrant veggies, pancit is a feast for the senses. In this guide, I’ll walk you through various recipes, starting with the delightful and varied approaches found on sites like Pinch of Yum, AllRecipes, and Life’s Ambrosia. […]
Thank you, Ms Peliroja! I am happy to hear you enjoyed it!
I add some Gluten Free Oyster Sauce as well as some Sriracha. I make it with pork or chicken and tastes great.
[…] to love Filipino food, that tasting it from the source deepened my appreciation for dishes like pancit, kare kare, and pork sinigang. But the truth is that while they were good, I still would’ve […]
ok so Holy Facking Shirt Balls made me LOL. But also, the ads help me with the expenses of actually running the blog so thank you for visiting! :)
Do all of these recipe websites just have most of the ads ever to exist on the Internet ever…holy facking shirt balls…
It was a good base for a pancit but it lacked flavor for real. I didn’t deviate from the recipe while cooking AND test tasting, but ended up adding more soy sauce and lemon at the end for flavor. I think I would season the meat beforehand next time and possibly add more than salt and pepper.
This was my first time making pancit and the recipe is easy to follow but again the flavor just isn’t in the recipe
I would make it as a side dish like i would egg fried rice. I would make it veggie and then have a separate meat dish.
It was okay, but agree maybe less noodles. My kids didnt like it much as i ended up putting loads of salt and oepper to get some flavour.
[…] first site is Life’s Ambrosia: Filipino Pancit Recipe. This site has the ingredients and instructions displayed clearly, and also uses an interactive […]
[…] Pancit: A traditional Filipino noodle dish, Pancit combines vegetables, noodles, and sometimes protein like chicken or shrimp. It’s a great side to bring out the savory elements of spring rolls. […]
I don’t see why not! I would personally flavor the water that you use to boil the chicken so that the stock has more flavor :)
I have a question…can we boil chicken and use that chicken stock? And sautee the boiled chicken in oil then add veggies and remaining ingredients?
[…] to its high Vitamin C and antioxidant levels, calamansi is also used in skin care. In some Southeast Asian countries, calamansi is applied topically to […]
A place in San Diego made a vegetarian version. Instead of adding any meat, they sprinkled chopped peanut over it before serving. Tasted really good. I also had it with tofu, but that’s not everyone’s bad of tea. But it was good, if you like that sort of thing.
Juliana, I absolutely loved this story. Thank you so much for taking the time to share all of it. :) When I’m not cooking for the blog, to share a recipe, I cook a lot like your mom adjusting here and there. It’s my favorite way to cook and I find it so relaxing! I do have a recipe for lumpia. It is the way that my Filipino family made it so it may be different than others but we love it around here. You can check it out here if you want. https://www.lifesambrosia.com/filipino-lumpia-recipe-with-lumpia-sauce/. Again thank you for sharing your story!
Thank you for sharing your family recipe. I am half Filipina, and I grew up on pancit, lumpia, and chicken adobo. When I watched my mom make pancit, there were no measurements. My mom was an artist in the kitchen. It was all done by what looks like the right amount. (You make what you have; if we didn’t have green onions, we just used yellow onions or sweet onions. The meal has to look balanced in meat/vegetables/noodles. Think of making spaghetti and meatballs; you have to have enough meatballs/pasta/sauce so that every bite gives you the right taste.) My mom always had plenty of pancit noodles in the pantry. She soaked the noodles in a big pot of water; the amount varied depending on how many people she was expecting and did we want left overs!
Then, she would cut up all her meat: pork chop with the bone!, skinless chicken legs/thighs with the bones!, believe it or not, she even added a couple of beef hot dogs! If she added shrimp, then she didn’t add the hot dogs. (Yes, the hot dogs added a nice flavor to the dish.) Then my mom started chopping all her vegetables: cabbage, yellow onion, green onion, garlic, green beans (or frozen french cut green beans), and carrots. She didn’t use broth because she already had chicken. She put just enough oil in her dutch oven to cover the bottom, and allowed it to heat. Then added the pork and added some salt and pepper. She kept an eye on the meat and stirred it occasionally until it just start started to brown. Then, she add the chicken and added a little more salt and pepper. Then added the hot dog and vegetables. She continued to saute everything in the pot until the vegetables were soft. Then she added Kikkoman soy sauce to a cup and added it to the meat and vegetables. Then she added water to the cup she used with the soy sauce, and she poured it over the meat and vegetables. She stirred everything well. The added the soft pancit noodles. She covered the pot with the lid, and lowered her heat. This is the hard part, you want to steam the contents in the pot, but you don’t want to dry out the pancit. After a few minutes, she would taste the noodles. Some people below were commenting about the blandness of the recipe. Well, everyone has different taste preferences and some people have medical conditions where you have to monitor the salt. Soy sauce can be very salty. If my mom thought that the “batch” needed more soy sauce because the noodles weren’t completely coated with the soy sauce (just a little darker than the noodles originally were), she added more. If she felt that it needed more water because the noodles were not soft enough, she added it. If she thought it needed more pepper, she added it. If she thought it needed more salt but not soy sauce, she added more salt. You are done cooking when the noodles have the texture that you want and it tastes good; we like soft noodles. My mom would check about every 10-15 minutes just to make sure there was plenty of moisture in the pot. The water should be absorbed into the noodles when you are done. Think about how white rice looks when it is done… the rice is soft not hard, and the rice is moist not soggy or sticky.
My mom didn’t use oyster sauce, because her Filipina friends didn’t use it. I guess it depends where in the Philippines the recipe came from. My mother is Mexican, and she made tamales the same way with no measurements. She just knew: did she want to make 6 dozen tamales or did she want to make 12 dozen? I can tell you that tamales in Cancun taste so different from tamales in Guadalajara. My mom also made amazing lumpia which she learned from her friends. She also learned how to make her own wrapper! Unfortunately, I still have to learn how to make Lumpia.
[…] Our social and corporate gatherings are always abundant with a variety of dishes such as “Pancit” (stir-fried noodles), “Sinigang” “Lechon,” “spring […]
Thank you!
The food is good
I am so happy to hear that you enjoyed this, Arlie! Thank you for taking the time to come back to comment and leave a review :)
Turned out as good as what I would order from the filipino restraunt/grocery store. Ex wife got me addicted to this lol. Now I can finally make it when I want. Saw the bad reviews and had to say something. This taste like the real deal.
I am so happy to hear that Katy! I’m touched that you chose my recipe to make your husband’s birthday dinner and even happier to hear that it brought back a childhood tradition into your home. Thank you for taking the time to come back and leave such a nice comment! :)
[…] Filipino Pancit […]
I also grew up on Pancit and lumpia being half Filipina, but I have a strained relationship with my mother now and my husband wanted Pancit for his bday dinner so I can’t just call her for tips, so I found your recipe and I have to tell you, this was perfect as I knew the noodles, veg and pork were needed but I had forgotten the soy sauce, garlic and onion. This was so perfect as I did use green beans and more soy sauce but this was absolutely a perfect kick off to help me bring a childhood tradition into my home for my own family to enjoy! Paired with some lumpia, it was wonderful and your instructions were easy for me to follow as well. Thank you for sharing!
Everyone has different tastes! Sorry to hear you didn’t enjoy it. Thanks for the feedback!
Lacks flavor. Where did all of these bogus reviews come from? It’s missing so much!
[…] Filipino Pancit […]
[…] the school year that don’t use the slow cooker are homemade pizza, cheesy pizza casserole, and pancit. I enjoy meals that are quick to whip up and are crowd pleasers, as well as dishes that make a […]
[…] Easy Filipino Pancit Recipe Here: Filipino Pancit Recipe […]
Thanks for your feedback!
[…] Filipino Pancit […]
Shame on you people that gave it five stars and fooled me into thinking it was real pancit. Maybe you’ve never had real pancit. There’s not enough flavor in this dish. I had to add some Hoisin sauce ( unfortunately the only type of seasoning I had at home) to even give it any flavor! This recipe needs some work I read down below somebody said don’t forget the oyster sauce yeah I’ll say! I don’t even know if that alone would help it.
[…] Filipino Pancit Recipe […]
300 lumpia?! That is a lot of work! But worth it ;) Thank you for your comments, I’m glad you enjoyed it!!
Thank you, Marie!
Soooo Good The best I used chicken yummmm
My kids KOLA gone now RIP would have hoot if she was watching me make pancit she taught me after my first baby and three later I got to wrap 300 LUMPIA her recipe of course. And 300 takes a bit it goes great with this how ever I live live pancit Guam has a version as well my brother in law made alot.vi haven’t in many years saw them noodles at a pals place as decor And went got me some to cook. Thanks for the reminder. Great stuff I too added ginger and sesame oil and poof the best ever. Thanks again.
I love the additions that you made, ReNay! I am going to try it with oyster sauce next time!
I just made this and used pork, fresh green beans, carrot, zucchini, and yellow squash and it is just like I remember when my Filipino coworkers would bring it to work and share; effin amazinggg. Don’t forget the Oyster sauce!!!
[…] 25. Filipino Pancit […]
Thank you for the nice words, Jennifer! One of my favorite things about food and recipes like this is that everyone has their own that is special to them. It doesn’t make one right or wrong, just different :)
Pancit is made with love and there are a lot of versions. I have grown up eating pancit and this is very similar to how my Mom makes her version. People need to understand that these recipes are good because of their simplicity and need to stop over complicating it. Thank you Des for sharing our Filipino culture with so many.
While we may disagree, Darren, especially about “salt/pepper” to taste not being an option, I appreciate your feedback. Thank you!
too much noodle not enough umami.
I would recommend using double the portions of everything and only use 1 8.8 oz package of rice vermicelli.
As it is, this recipe is nothing but bland noodle. Salt/pepper to taste shouldn’t even be an option as it means it was designed to be bland from the start.
I love the addition of bean sprouts! Glad you enjoyed it :)
Fantastic we added a little twist and added Bean sprouts , so good
[…] 19. Filipino Pancit Recipe […]
I love these kinds of stories, thank you for taking the time to share it! :)
I remember eating this growing up with my Filipino aunt and Lola. They were always in the kitchen making some kind of Filipino dish and weren’t shy about sharing their recipes and teaching me how to cook with love. My other aunt is Hispanic and she shared many of her family recipes with me also. Being the only “gringa” in the family I am thankful for the culture my family taught me. Now as an adult when I make something other than “traditional American” people are always shocked at the fact that I know how to make so many other authentic foods that bring back childhood memories. Those precious moments I spent in the kitchen with my aunts will forever be cherished. Thank you for sharing your family recipe. Ours is a little different and I’m making it for dinner tonight. I hope it’s still as good as I remember, it’s been years since I have made it.
[…] conclusion, Eat One Pound of Pancit appeal stretches out past the Filipino people group, affecting current cooking with creative turns and connoisseur understandings. For […]
Oh my heart. Benny, this makes me so incredibly happy to read. One of the reasons I started this blog is to help people create moments just like this, thank you for taking the time to come back and let me know. I hope you make many more kitchen memories with your grand children! :)
Thank you, I grew up in a household where Lola made pancit or adobo for our lunch maybe 3-4 days a week. As Lolo today – I make pancit for my grand babies at least once a week. Your recipe is basic, easy and fun. This week I started the grandkids help preping the meal “and” I asked the older kids to find a recipe on the internet we could use. (This way they can see many other versions) we had so much fun… last night they made pancit with their mom at home – my daughter was so very happy. So thank you for sharing and help creating a fun family moment the grandkids will carry forever.
Oh, and for those that make negative comments – they don’t understand yet. Pancit is not made with ingredients – it’s made with love.
My 3 little “albino pinto’s” my not look Filipino to anyone but me – if you ask them what nationality – the oldest will always say the best part of who I am is in the kitchen with Lolo and Lola.
One of my favorite things about recipes like pancit is that everyone has their own variations usually passed down through families and it really shows how connecting food can be. Thank you for taking the time to share yours, Gina! :)
There are so many different variations of Pancit depending on the region. My husbands step-mother was Filipina & she taught me how to make Pancit & Lumpia. We (the family) serve it at every family occasion, baby shower, birthdays, weddings, funerals, holidays, basically anytime the entire 64 family members are gathered together. I always get asked to bring the pancit & it goes FAST!
This recipe is a basis to get started making pancit, but you can individualize it anyway that suits your palet. I use this basic recipe. However, I’ve got my own variations. I’ve included a few tips & notations on my mother-in-laws recipe. Hope this helps & may you enjoy your own spin on a Filipino table staple.
1) You can sub the pork for shrimp or chicken they cook much faster & really soak up the flavor of the broth.
2) For those of you whom are vegetarian. Just leave out the meats & sub out the chicken stock for vegetable broth instead.
3) Highly recommend Mai-Fun Rice Noodles (rice sticks). You can usually pick these up at your local walmart. But suggest a local Asian Food Store as they will more likely be in stock.
4) If you’re concerned about bland noodles, then I recommend not pre-soaking. Just add them in when you add the broth. I also recommend 1-2 teaspoons of “Oyster Sauce” or “Fish Sauce” into the broth mixture just before adding in your noodles, as the noodles will really soak up the flavor.
Filipino food can be very salty. I suggest using a low sodium soy sauce.
5) As far as Rice Noodles go, Mai-Fun are the best to use. You’ll notice when removing from the packaging that the noodles are “folded” into three sections. You can just take a pair of scissors and cut them into individual sections. I promise 1 section will feed 4 people + a little left over. 2 sections will feed a family of 5-6 and the entire package will feed 8-10 people. Just make sure you have a large enough pan/wok. You can also save the extra uncooked noodles in a ziplock for next time.
6) To save some vegetable prep time, you can buy pre-cut “matchstick carrots”, pre-bagged snow peas, cabbage or broccoli slaw & one other thing definitely add frozen french-style green beans to make it more Filipino Authentic.
Sorry to hear you didn’t enjoy it, Amber. Thanks for the feedback! Have a great day!
This recipe sucks. It did not taste good at all. What a waste of food.
Thank you, Kathy! Glad to hear you enjoyed them!
Easy to make. I used fried tofu in place of pork and added the side of roasted Brocolli. All was delicious.
Sorry to hear you didn’t enjoy this, Jana. Thank you for the feedback though!
Honestly, I appreciate your recipe and I did it pretty much to your recipe but I added some fish oil and extra soy sauce and it was very Bland. I’m sorry but this does not taste like the pancit that I’m used to..
I have tried this recipe before, and I’m ready to make it again. My Filipino friend first made this for us years ago, and she used fresh ground pork. I make it with ground pork because it’s easy and delicious.
You’re welcome, Azure! I love to hear this!! So happy you enjoyed it!
So good. Tastes exactly like the pancit my late aunt would make. I added snow peas and subbed one pack of canton noodles because she did it that way too. I’ve been assigned designated pancit maker now for the fam. Thank you!!!
[…] 6. Φιλιππινέζος Pancit […]
[…] 6. Filipino Pancit […]
[…] a lot of pork, so a plant-based lumpia would be a great last meal. The other food that goes well is pancit—glass rice noodles, again, usually with a lot of pork. That’s a classic. And then there’s a […]
[…] so a plant-based lumpia could be an excellent final meal. The opposite meals that goes properly is pancit—glass rice noodles, once more, often with numerous pork. That’s a basic. After which there’s […]
[…] a lot of pork, so a plant-based lumpia would be a great last meal. The other food that goes well is pancit—glass rice noodles, again, usually with a lot of pork. That’s a classic. And then there’s a […]
[…] a lot of pork, so a plant-based lumpia would be a great last meal. The other food that goes well is pancit—glass rice noodles, again, usually with a lot of pork. That’s a classic. And then there’s a […]
[…] a lot of pork, so a plant-based lumpia would be a great last meal. The other food that goes well is pancit—glass rice noodles, again, usually with a lot of pork. That’s a classic. And then there’s a […]
[…] so a plant-based lumpia could be an incredible final meal. The opposite meals that goes properly is pancit—glass rice noodles, once more, often with numerous pork. That’s a basic. After which there’s […]
[…] a lot of pork, so a plant-based lumpia would be a great last meal. The other food that goes well is pancit—glass rice noodles, again, usually with a lot of pork. That’s a classic. And then there’s a […]
[…] a lot of pork, so a plant-based lumpia would be a great last meal. The other food that goes well is pancit—glass rice noodles, again, usually with a lot of pork. That’s a classic. And then there’s a […]
[…] so a plant-based lumpia could be an excellent final meal. The opposite meals that goes nicely is pancit—glass rice noodles, once more, often with lots of pork. That’s a traditional. After which […]
[…] a lot of pork, so a plant-based lumpia would be a great last meal. The other food that goes well is pancit—glass rice noodles, again, usually with a lot of pork. That’s a classic. And then there’s a […]
[…] a lot of pork, so a plant-based lumpia would be a great last meal. The other food that goes well is pancit—glass rice noodles, again, usually with a lot of pork. That’s a classic. And then there’s a […]
[…] so a plant-based lumpia can be an awesome final meal. The opposite meals that goes effectively is pancit—glass rice noodles, once more, often with a variety of pork. That’s a basic. After which […]
[…] a lot of pork, so a plant-based lumpia would be a great last meal. The other food that goes well is pancit—glass rice noodles, again, usually with a lot of pork. That’s a classic. And then there’s a […]
[…] a lot of pork, so a plant-based lumpia would be a great last meal. The other food that goes well is pancit—glass rice noodles, again, usually with a lot of pork. That’s a classic. And then there’s a […]
[…] a lot of pork, so a plant-based lumpia would be a great last meal. The other food that goes well is pancit—glass rice noodles, again, usually with a lot of pork. That’s a classic. And then there’s a […]
[…] a lot of pork, so a plant-based lumpia would be a great last meal. The other food that goes well is pancit—glass rice noodles, again, usually with a lot of pork. That’s a classic. And then there’s a […]
Thank you, Michelle! So happy to hear that!!
Great Recepi!!! I used chicken thighs and seasoned with garlic salt and saved the broth from that so it had some sodium in it. . I also used Mai fun noodles I did soak them it turned out so yummy. Thanks for sharing the Recepi.
This my third time making this it’s simple and taste great and I have made Lumpia as well which I have frozen in my freezer. I do soak my rice noodles and use jar garlic hate chopping and I buy tri-color slaw less work and its all in the bag. I use low sodium soy or whatever I have in stock. I do season with salt and pepper not much salt though and it’s perfect. Don’t use table salt has no flavor I use koahser salt just a couple of pinches on the veggies.
[…] 17. Filipino Pancit […]
So happy to hear that, Cherie! Thank you!!
Easy to follow recipe & packed full of flavour. Will be my go to puncit recipe
Hi Robyn! You could totally use prawns instead of the pork to make shrimp pancit. I would cook the prawns first then transfer them to a plate before cooking the veggies. Then after you cook the veggies, add the cooked shrimp back to the pan with the noodles. :)
Hi, can I use prawns instead of the pork? And if so when would I add them? I can’t wait to try this 🌸
I am on a low carb, low sodium diet. All recipes are possible. Part of my fun is changing up the ingredients to create the flavours and textures I like. There are many recipes available that cut both carbs and salt for pancit. I do love the original though. I consider my daily carb limit more than the one meal. This recipe is very similar to the one my neighbor tempts me with. Thumbs up!
Used kelp noodles to make it low carb friendly and added celery. Loved it. Thanks for the recipie.
looks delicious, but 73 carbs, I can’t do that. I am I on a low carb diet
Thank you for your comments, Rosemarie! I do like the idea of taking base recipes and making recipes them your own. One of my favorite parts of cooking :)
So happy to hear that, Tony! I’m glad you enjoyed it :)
This is a great recipe and I could not have been happier with the results. I used bok choy instead of cabbage. I didn’t soak the noodles and I used chicken thighs. Thank you for a fabulous recipe that will be used often in my kitchen.
To some of the comments saying it was bland, noodles especially the rice ones, soak up a lot so you have to be generous with your seasoning.
As a Pinay, I’ve tweaked mine using sesame oil and light olive oil as these two are always in my cupboard.
I use a lot of stock cube to make the broth, and garlic granules as well as fresh garlic.
My mum would use a lot of soy sauce till it changed the colour, she never cooked it as pale as this.
Therefore didn’t use salt, did add pepper though.
My cousin soaks her noodles, don’t know why she bothers, I don’t.
Extra effort in my opinion, I do it exactly like this.
So I say keep practicing and tweaking your version.
I’m sure you must have willing test tasters to help out :)
I’ve used this recipe so much that I don’t need to read it again. It’s the simplest and fastest recipe. Thanks for your sharing
Thank you for the tip, Joselito! I’ll have to try that!
The best way to make any meat soft and tender is you can put some baking soda on your meat. You can put one teaspoon of baking soda in one pound of meat. Wash your meat first then squeeze the water out from the meat then mix it with baking soda and then let it aside for at least 15 minutes. You can then do whatever you want with the meat. You can marinate or grill it. Just don’t mix the baking soda with your marinated sauce. Please try it then you will see the difference.
This was delicious! I just made it tonight for dinner, the only thing I did was use less onion, added a little more canola oil, and a tbsp more soy sauce. Also had to substitute the Vermicelli rice noodles for stir fry rice noodles since I couldn’t find them at the grocery store. I definitely would make this again, the only thing I’m not sure about is how to make the pork a little less tough, because it wasn’t horrible, it just seemed slightly chewy and tough to chew. Still regardless, I LOVED this!!
I had never heard that before, thank you for the tip! I usually just followed the instructions on the noodle package, this seems like it’s worth a try!
Hi Terry, I am so sorry to hear that this didn’t have enough flavor for you or your wife! Using low-sodium chicken broth, no salt and pepper and losing the fat from the pork chops in exchange for the pork tenderloin did probably have an impact on the overall flavor of the dish. I do like Joselitos tip to add the dry noodles to the pan and admit that I have never tried it that way before since most noodle brands tell you to soak them first. If it does work like he said, I do think that that would help you with the flavor!
To be fair I did leave out the salt and pepper, used low sodium chicken broth and instead of pork chops I used pork tenderloin. The S&P and low sodium chicken broth are for health reasons. My wife did try to add a little pepper to hers but did nothing and I did try adding a little more low sodium soy sauce. Sadly we both felt this was pretty blah and flavorless. And just now I read JOSELITO’s comment. I don’t know if cooking the noodles in with the Pansit would have helped so take my review with a grain of salt, but I would certainly add something to give it a little more flavor. On the up side I did have a side of Kimchi with it and that helped the few bite I had go down. Sorry, maybe someone could respond to what would help me out if I try again some day.
The reason there is a lot of liquid on the Pansit is that when you soak the noodles in the water prior to cooking. The noodles lost the ability to suck the water or juice on your pan. The way I cook the Pansit I do not soak it in the water. When you put your dried noodles in the pan while you are cooking them. The noodles will suck all the liquid in your pan. Doing this will enhance the flavor of the Pansit. If it gets too dry you can always add some chicken stock to your Pancit.
I’m happy to hear that it smells and tastes great! Sorry to hear about the issue with the liquid. My only thought is maybe your pan wasn’t large enough? When the pan is too small ingredients will steam and create more liquid. Perhaps that was the issue?
Smells and tastes great.
But even after cooking so much liquid left and followed recipe exactly.
Any ideas on what went wrong / how to fix?
I just tried some this morning and had to find a recipe. One of my co-workers is Filipino and made some for work. I absolutely love it and can’t wait to make it. Do you think tofu would taste good in it? I’m not a big meat eater.
I tried this with a veggie recipe I tweaked for my friends and we all loved it! Thank you for sharing
Wouldn’t you know it my husband is Filipino and I sent them to the Filipino grocery store any picks up Bihon noodles. Which are cornstarch sticks or noodles not rice noodles. This Polish Girl should have went and got the right noodles instead of sending a Filipino husband haha! I hope it works just as well and it doesn’t get mushy. Everything else seems very basic in what I have tasted in p a n c i t. I made a previously for my son’s rehearsal dinner. Will be adding shrimp with the pork.
[…] 37. Filipino Pancit […]
Thanks for sharing this awesome recipe. It looks so good I can’t wait to try it.
[…] served ours over a bed of Filipino Pancit. Chris begged for this delightful and really tasty noodle dish, buuutttt the angel hair texture […]
[…] bread section, and the fruits/salad section. That morning, they served tapa, sausages, egg omelets, pancit, and pancakes. The staff was even kind enough to offer me some sunny side up and bacon […]
So happy to hear that, Emma! And yes I do! Just search lumpia in the search bar :)
Holy moly this was good Des!! I love pancit and make/eat Filipino food all the time and this recipe didn’t disappoint. You wouldn’t have a lumpia recipe too would you? Love to get that as well.
Wow!! It’s looking great and yummy. This is a new recipe for me, I will try it definitely.
Healthy and easy recipe! it looks delicious
Five stars! Looks so good! I am drooling
I will use chicken instead and have to say this looks like the fresh and light dinner meal I was looking for. Surely will try this tonight!
Thank you, Arnulfo! Glad you enjoyed it!
Fantastic dish made tonight I used chicken.
Excellent recipe, thanks! I live in the Philippines and it’s nice to see a pancit recipe without some form of MSG added. Here the common form is known as “magic sarap”
Spot on delicious! I have a Filipino relative that made pancit and lumpia when we were with her. Always delicious but never tried it til now. I tweaked a little, but this version is just as I remember from my childhood. Now I just need to make lumpia! 😁
[…] Learn how to make this classic stir-fried noodle dish here. […]
Hi Claire, you certainly could use fish instead of pork! The cook time would change slightly since fish will take less time to cook. I’m glad to hear your kiddos like it!
Hello Deseree,
Thank you for putting this out here. The first time I tried this out, I messed it up. The second time was very tasty; my children have been begging me to make it again. Quick question, can I use fish instead of pork?
This is do so nice !
I can’t wait to make this for my breakfast tomorrow
I hope my family will love it tho.
Thank you for the recipe! It really is delicious!
I made it with mushrooms and colorful tiny peppers and it also turned out great
Oh I love the idea of adding cayenne! Going to try that next time. Glad you enjoyed it! :)
Very tasty! I tweaked it a bit, added shrimp and doubled the soyplus a 1/2 tsp of cayenne to give a little zing! Very good! Quick and easy too!
You’re welcome, Sophia! So happy to hear that!
I tried this recipe yesterday, and the results were even better than I had hoped. It’s a very simple and quick recipe to follow. Thank you for taking the time to share with us.
Hi! You could use chicken if you like. Or even do an all veggie one :)
Hello, what is a good substitute for pork ?
Was super good. I added some celery and added lemon wedges and more soy sauce. Nice and crunchy. Thanks was super easy to.
good taste but the soaked noodles turned to mush when added to wok.
the mush tasted good though
Thank you!!
yummo
Sorry to hear that, Jeff! Thanks for the feedback!
Followed recipe as directed. Was quite bland.
Yay! I am so happy to hear that!
Made this with chicken and it was delicious!!!!
Thank you, Hillari! I am so happy to hear that! I need to try it with pork belly, that sounds amazing :)
This was amazing! I used pork belly and it was so good!
I’m shairng this with my wife immediately. Thanks for this amazing recipe. Keep working and never stop. You are doing great work here.
Love this recipe! So simple and looks so tasty! Can’t wait to make it. Thank you!
Am read this recipe and try it its supper yummy in taste
Its made my last diner full of LOL
Thank you so much
I am so happy to hear that, Sheila! I am going to have to try this with shrimp for sure!
This was the best! I made one change from pork to shrimp. The noodles were a first for the family & we all enjoyed it very much. It’s definitely a keeper:
oh I think it would work great as a vegetarian dish!
How do you think this would turn out as a vegetarian dish? It looks amazing.
This looks delicious – my family will love it!
Des, thanks for sharing your grandmother’s pancit recipe. It looks amazing. I love trying new dishes and cannot wait to taste this one.
This looks amazing and I am going to try to make this! Drooling!
This looks so delicious! Thank you so much! I can’t wait to try to make it. :-)
You’re welcome Leslie! It is good to hear that you liked it. It’s always fun to cook something different isn’t it? :)
It was great……I love it it came out pretty good and it was the first time that I cook something different…..
thanks!!!!!
I was trying to pick which post to comment on, but they all look so pretty!!! How do you take such nice photos?! Anyway, I decided that if I were to comment, why not on PANCIT? =D Anyway, I’ve added your blog to my reader and looking forward to all your posts!
haha I totally agree about most recipes being “a little of this and a little of that”. That is actually one of the really good things that has come out of starting this blog. Whenever I would make something and someone would ask me for the recipe I would never have anything written down since I would never measure, but when I started the blog that changed all of that :)
You are so right about the recipes all being different. My Grandma made a different version than her sisters. And nothing was written down. To this day my mom (who of course makes my Grandma’s version) doesn’t measure and asking her for the recipe is “take some of this, add some of that”. I’ve made pansit several times but only with my mom at my shoulder giving me instructions. I really do need to write grams recipe down. (FYI, my Grams pansit, is my most favorite dish in the entire world! :)
Thanks Cassie!
This looks so so good. I think I’ll make a version one day this week.