Easy Filipino Pancit Noodles for Two
Savor the vibrant flavors of the Philippines with this "Easy Filipino Pancit Noodles for Two," a quick and satisfying stir-fry perfect for an intimate meal. This recipe combines tender chicken strips, aromatic garlic, and sweet onions with crisp carrots, fresh cabbage, and soft rice stick noodles, all tossed in a savory blend of soy and oyster sauces. Ready in just 35 minutes, this dish is ideal for busy weeknights or a casual dinner date. Finished with bright green onion garnish and a citrusy squeeze of lemon or calamansi, these noodles offer a burst of bold, balanced flavors in every bite. Whether you're exploring Filipino cuisine for the first time or recreating a comforting classic with ease, this pancit recipe is a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece (about 6-8 oz) Chicken breast
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 2 tablespoons Vegetable oil
- 2 cloves (minced) Garlic
- 1 small (chopped) Onion
- 1 medium (julienned) Carrot
- 1 cup (shredded) Cabbage
- 4 ounces Rice stick noodles (bihon)
- 1 cup Chicken broth
- 2 stalks (chopped) Green onions
- 1 wedge (for serving) Lemon or calamansi
- 0.5 teaspoon (to taste) Salt
- 0.25 teaspoon (to taste) Black pepper
Instructions
Soak the rice stick noodles in warm water for 8-10 minutes until pliable. Drain and set aside.
Thinly slice the chicken breast into bite-sized strips and season with half the soy sauce (1 tablespoon).
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat. Add the seasoned chicken pieces and cook for 4-5 minutes until fully cooked. Remove and set aside.
In the same pan, heat the remaining 1 tablespoon of oil. Sauté the minced garlic and chopped onion until fragrant, about 2 minutes.
Add the julienned carrots and cook for 2 minutes, then add the shredded cabbage and cook for an additional 2 minutes, stirring occasionally.
Return the cooked chicken to the pan with the vegetables. Add the remaining soy sauce (1 tablespoon), oyster sauce, and chicken broth. Stir to combine.
Add the softened rice stick noodles into the pan, gently tossing to coat the noodles in the sauce and evenly distribute the ingredients. Cook for 3-5 minutes until the noodles are tender and the sauce is absorbed.
Season with salt and black pepper to taste. Garnish with chopped green onions.
Serve hot with a wedge of lemon or calamansi on the side for an added zesty flavor.
Nutrition Facts
Calories |
1095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 17.9 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 4047 mg | 176% | |
| Total Carbohydrate | 126.4 g | 46% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 13.3 g | ||
| Protein | 73.7 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1602 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
