Pancit
Published Dec. 20, 2023
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces vermicelli rice noodles
- 1cup chicken stock
- 3tablespoons soy sauce
- 3tablespoons dark soy sauce
- 3tablespoons oyster sauce
- 1tablespoon granulated sugar
- 3tablespoons vegetable or peanut oil, plus more as needed
- 1pound boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- Kosher salt (such as Diamond Crystal)
- White or black pepper
- 1small yellow onion, thinly sliced
- 2medium carrots, scrubbed or peeled, thinly sliced into 3-inch-long sticks
- 3cups shredded green cabbage (about 8 ounces)
- 4garlic cloves, chopped
- 3scallions, sliced in 2-inch pieces
- Calamansi or lime wedges, for serving
Nutritional analysis per serving (6 servings)
354 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 43 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 23 grams protein; 1307 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rehydrate the noodles: Place the noodles in a large, heat-proof bowl and cover with hot water. Using tongs, gently pry them apart. Soak the noodles according to package directions. (Be sure not to over-soak so they don’t become mushy when stir-fried.) Drain.
- Step 2
In a medium bowl, combine the chicken stock, regular soy sauce, dark soy sauce, oyster sauce and sugar. Set aside.
- Step 3
In a large wok or pan, heat 1 tablespoon of the oil over medium. Add the chicken, season well with salt and pepper and cook, stirring frequently, until just cooked through, 6 to 8 minutes. Using a slotted spoon, transfer the chicken to a small bowl.
- Step 4
Add the remaining 2 tablespoons of oil to the wok. Increase heat to medium-high and add the onion, stirring frequently until it is fragrant and taking on a little color, 2 to 3 minutes. Add the carrots, cabbage and garlic. Stir-fry, tossing constantly, until the vegetables are crisp-tender, about 3 minutes. Return the chicken to the wok, stir-frying for 1 minute. Add the noodles and reserved chicken broth mixture; toss well. Cook, stirring frequently, until the noodles are coated and glossy from the sauce, about 3 minutes. Taste and adjust seasoning, if needed. Stir in the scallions, remove from the heat and serve with calamansi wedges for squeezing over the dish.
Private Notes
Comments
Been making pancit for 35 years, first as a high-schooler in Cebu City cooking for my family, til now as an American homemaker. The ingredients listed sound about right in a typical, traditional pancit recipe — except oyster sauce. That’ll make it more salty than savory, imo. I’d leave that out, and only wait to the very end to add it, if it’s even needed. Use any parts of the chicken, deboned. The addition of hard-boiled eggs add an extra heft; lemon or calamansi wedges add a tangy ooomph.
Every family's pancit recipe is different, can't really quibble over variations, but my family would never put sugar in, and would have a higher ratio of noodles to other stuff. Also, I'll always argue that best way to make pancit is to use leftover turkey from Christmas or Thanksgiving dinner with turkey stock made from the same turkey. Regardless, yummy Filipino comfort food.
Quite similar to asawa ko's Cagayan Valley Ilocano version, with a couple of notable exceptions: "Vermicelli rice noodles": look specifically for bihon, by name; Soy sauce: Kikkoman (in a can) tastes fine; No oyster sauce or sugar; Teresa switched to extra virgin olive oil a while back - it adds a lovely fruitiness to the finish; Scallions only - sliced thin, and also 2" on the bias for garnish; We have a lemon tree, so that's what we use - lots of lemon, while cooking and for serving.
I made this for dinner tonight with a few veggie changes based on what I had in the house. My first time cooking with Pancit Bihon thanks to a food trade with my Filipino doctor. (I gave a tin of Portuguese tuna and a jar of pimenta moida, she gave two types of pancit: bihon and canton.) After eating a bowl for dinner, I’ve been back to the kitchen three times now to steal bites from the cooling leftovers. Simple and delicious as a whole, but the noodles are outstanding. As the toppings are endless, I’m already planning round two!
This was just okay but nothing I'd make again.
My MiL was a nurse and one of her nurses always brought Pancit to the nurse potlucks. She said to use half vermicelli noodles and half Pancit noodles. Really worked out well.