Filipino Pancit
Filipino Pancit is a savory, stir-fried noodle dish that's a cornerstone of Filipino cuisine and perfect for satisfying family dinners or gatherings. Made with tender rice stick noodles (Pancit Bihon) infused with the rich flavors of soy sauce and oyster sauce, this recipe is packed with vibrant veggies like crisp cabbage, sweet carrots, and celery. Protein-rich chicken and shrimp add a hearty touch, balancing the dish with their juicy texture. The noodles are gently simmered in a savory chicken broth to soak in all the flavors, while a squeeze of fresh lemon juice provides a refreshing, zesty kick. Ready in under 45 minutes, this Filipino classic is not only quick and easy to prepare but also a delight to the taste buds. Serve it as a standalone meal or pair it with other traditional Filipino dishes for an authentic feast. Perfect for fans of Asian stir-fry recipes, this Pancit will bring a burst of flavor to your table!
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Recipe Information
Ingredients
- 8 ounces Rice stick noodles (Pancit Bihon)
- 1 pound Chicken breast, thinly sliced
- 8 ounces Shrimp, deveined and peeled
- 3 tablespoons Cooking oil
- 4 cloves Garlic, minced
- 1 medium Onion, thinly sliced
- 2 cups Cabbage, shredded
- 1 large Carrot, julienned
- 2 pieces Celery stalks, sliced
- 0.25 cup Soy sauce
- 2 tablespoons Oyster sauce
- 2 cups Chicken broth
- 1 whole Lemon wedges
- to taste Salt and pepper
Instructions
Place the rice stick noodles in a large bowl and cover them with warm water. Let them soak for 10 minutes or until softened, then drain and set aside.
Heat 2 tablespoons of cooking oil in a large skillet or wok over medium heat. Add the sliced chicken breast and cook for 4-5 minutes until no longer pink. Remove the chicken from the skillet and set aside.
In the same skillet, add the shrimp and cook for 2-3 minutes until they turn pink. Remove the shrimp and set aside with the chicken.
Add the remaining tablespoon of cooking oil to the skillet. Sauté the minced garlic and sliced onion until fragrant and translucent, about 2 minutes.
Add the shredded cabbage, julienned carrot, and sliced celery to the skillet. Stir-fry the vegetables for 3-4 minutes until slightly softened.
Pour in the soy sauce, oyster sauce, and chicken broth. Bring the mixture to a gentle simmer.
Add the softened rice stick noodles to the skillet, tossing them gently with the sauce and vegetables to ensure they are evenly coated. Cook for 3-5 minutes, allowing the noodles to absorb the sauce.
Return the cooked chicken and shrimp to the skillet, mixing them thoroughly with the noodles and vegetables. Season with salt and pepper to taste.
Once everything is well combined and heated through, remove the skillet from the heat.
Transfer the Pancit to a serving platter and garnish with lemon wedges on the side for a bright, zesty finish.
Nutrition Facts
Calories |
2402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 814 mg | 271% | |
| Sodium | 5192 mg | 226% | |
| Total Carbohydrate | 233.1 g | 85% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 20.6 g | ||
| Protein | 227.4 g | 455% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 470 mg | 36% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3658 mg | 78% | |
*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.
