Filipino Pancit (Print Version)
# Ingredients:
→ Noodles & Base
01 -
8 ounces rice noodles
02 -
2 cups chicken broth (low sodium or no sodium added)
→ Protein
03 -
1 cup cooked chicken, shredded
→ Vegetables
04 -
1 large onion, sliced
05 -
3 cloves garlic, minced
06 -
1 medium carrot, julienned
07 -
1/2 small cabbage, shredded
08 -
1/2 cup snow peas, trimmed
→ Sauces & Seasonings
09 -
1/4 cup soy sauce (low sodium)
10 -
2 tablespoons oyster sauce
11 -
1/2 teaspoon black pepper, ground
→ For Cooking & Garnish
12 -
2 tablespoons vegetable oil
13 -
1/2 lemon, sliced (for serving)
14 -
Fresh cilantro or green onions, chopped (for garnish)
# Instructions:
01 -
Place rice noodles in a large bowl and cover with warm water. Let them soak for 10 minutes until softened, then drain and set aside.
02 -
Heat vegetable oil in a large wok over medium heat. Add sliced onion and minced garlic, cooking for 2-3 minutes until the onion turns translucent and garlic is fragrant.
03 -
Add julienned carrot, shredded cabbage, and snow peas to the wok. Stir-fry for 3-4 minutes until vegetables are tender yet crisp.
04 -
Stir in shredded chicken, cooking for another 2 minutes to blend the flavors. Pour in soy sauce, oyster sauce, and black pepper, mixing well.
05 -
Pour chicken broth into the wok and bring to a gentle simmer.
06 -
Add drained noodles to the wok, gently tossing with the vegetables and chicken until they absorb the liquid and flavors.
07 -
Continue tossing for 3-5 minutes until the noodles are fully cooked and evenly coated. Transfer to a serving dish, garnish with cilantro or green onions, and serve with lemon slices.
# Notes:
01 -
You can add other vegetables like bell peppers, broccoli, or bok choy for more variety.
02 -
Taste and adjust seasoning before serving—extra soy sauce or lemon juice can enhance the flavors.
03 -
Avoid over-soaking the rice noodles to prevent them from becoming too soft.
04 -
For extra crunch, sprinkle crushed peanuts or sesame seeds on top before serving.