Phillipino Chicken with Noodles
Experience the vibrant flavors of the Philippines with this savory and satisfying Filipino Chicken with Noodles recipe. Featuring tender marinated chicken, pancit canton noodles, and a colorful medley of fresh vegetables like carrots, cabbage, and green beans, this dish is infused with umami-packed sauces including soy sauce, oyster sauce, and fish sauce. A splash of calamansi juice (or lemon juice) adds a zesty twist, while fragrant garlic and onion build depth of flavor. Ready in just 40 minutes, this one-pan stir-fry is perfect for busy weeknights or casual gatherings. Serve it garnished with scallions and a squeeze of fresh lemon for a dish that’s as vibrant as it is delicious. Searching for authentic Filipino recipes or quick noodle stir-fries? This recipe brings the best of both worlds to your table!
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 4 tbsp Soy sauce
- 2 tbsp Calamansi juice (or lemon juice)
- 3 pieces Garlic cloves, minced
- 1 medium Onion, chopped
- 1 medium Carrot, julienned
- 2 cups Cabbage, shredded
- 1 cup Green beans, sliced diagonally
- 2 cups Chicken broth
- 12 oz Pancit canton noodles (egg noodles)
- 3 tbsp Oyster sauce
- 1 tbsp Fish sauce
- 3 tbsp Vegetable oil
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 stalks Scallions, chopped
- 4 pieces Lemon wedges (for serving)
Instructions
Thinly slice the chicken breast into bite-sized strips. Marinate it in 2 tablespoons of soy sauce and 2 tablespoons of calamansi juice (or lemon juice) for 10 minutes.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium heat. Add the minced garlic and chopped onion, stirring until fragrant and translucent, about 2 minutes.
Add the marinated chicken to the wok and cook until no longer pink, about 5-7 minutes. Remove the chicken from the wok and set aside.
In the same wok, add the remaining 2 tablespoons of vegetable oil. Stir-fry the carrots, cabbage, and green beans for 3-4 minutes, ensuring the vegetables remain crisp.
Pour in the chicken broth and bring it to a simmer. Add the pancit canton noodles and gently stir to submerge them in the liquid. Cook for 5-7 minutes, or until the noodles are soft and have absorbed most of the broth.
Return the cooked chicken to the wok and add the oyster sauce, remaining soy sauce, and fish sauce. Stir well to combine all ingredients.
Season with salt and black pepper to taste. Let everything cook together for another 2 minutes.
Garnish with chopped scallions and serve hot with lemon wedges on the side for an added citrus kick.
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 2185 mg | 95% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 10.5 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 147 mg | 11% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1082 mg | 23% | |
*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.
