What Is Pancit?
I love pancit, which means noodles in Filipino language. Many years ago, I tried pancit at a Filipino restaurant and fell in love with it. I’d love to learn more about Filipino recipes and hence I am sharing this homemade fried noodles dish with you!
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How to Cook Pancit Noodles?
Pancit bihon or noodle is a classic Filipino noodle dish is very easy to make and can be put together using simple ingredients.
What is Pancit made of? Just like other Asian cuisines there are several variations of it around the Philippines. Some include the addition of Chinese sausage, chorizo, or simply vegetarian.
However, the basic ingredients are bihon or rice vermicelli or rice sticks, protein such as chicken, pork and/or shrimp, vegetables plus the seasonings.
How to Prepare Rice Sticks or Rice Vermicelli?
Bihon is the Filipino word for rice sticks, rice vermicelli, or rice noodles. For this recipe, I recommend the Excellent brand rice sticks.
I always soak the dry noodles in warm water for about 5-10 minutes before cooking. This step removes the starch on the rice sticks and also soften the noodles before stir-frying.
After they turn soft, drain the rice sticks in a colander. As you can see in the picture below, they are soft but still a bit stiff and ready for stir-frying.
Ingredients for Pancit Sauce?
I used a combination of the following ingredients for the best results:
- Soy sauce
- Oyster sauce
- Fish sauce
- Ground black pepper
How Long Does the Leftover Keep in the Fridge?
After cooking, you can keep the leftover in the fridge overnight or for up to a couple of days. Just make sure you cover the noodles with plastic wrap. You can reheat using microwave before serving.
If you don’t have a microwave, you can reheat in the skillet.
How Many Calories per Serving?
This recipe is only 427 calories per serving.
What Dishes to Serve with This Recipe?
This meal is best served on its own or with other dishes. For a wholesome Filipino meal and easy weeknight dinner, I recommend the following recipes.
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- 8 oz. (230g) "Excellent" brand rice sticks
- 2 tablespoons cooking oil
- 3 cloves garlic (minced)
- 1/2 small onion (sliced)
- 4 oz. (125g) boneless and skinless chicken thigh or chicken breast (cut into pieces)
- 4 oz. (125g) shrimp (shelled and deveined)
- 2 oz. (60g) green cabbage (thinly sliced)
- 2 oz. (60g) carrots (cut into thin strips)
- 2 stalks scallions (cut into 2-inch (5 cm) strips)
- Soak the rice sticks in water, for 5-10 minutes or until they turn soft. Drain on colander and set aside. Prepare the garlic, onions and vegetables.
- Heat a wok or skillet on medium to high heat. Add the oil and stir fry the garlic and onions until the onions turn clear. Add the chicken and shrimp, stir fry until the surface turn white, follow by the cabbage and carrots.
- Add the rice sticks in the wok or skillet, stir to combine well with the spatula. If you have a pair of long chopsticks for cooking, use the chopsticks instead of the spatula. This will ensure that the rice sticks won't break too much.
- Add all the ingredients in the Seasonings. Stir to mix well. As soon as the noodles are cooked through, about 1 minute, add the chopped scallion, stir and dish out immediately.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.