Pancit (Filipino noodles)

Featured in the Honolulu Star-Advertiser on December 28, 2016.



Pancit (Filipino noodles)

  • 5 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1/2 cup yellow onion, diced
  • 5 boneless, skinless chicken thighs, boiled and shredded (broth reserved – about 6 cups)
  • 15 fresh green beans, thinly sliced
  • 1 large carrot, thinly sliced
  • 1 teaspoon black pepper or to taste
  • Fish sauce to taste
  • 15 pieces Chinese peas, thinly sliced
  • 1/2 medium head cabbage, shredded
  • Low-sodium shoyu to taste
  • 1 (8 ounce) package rice noodles (pancit bihon), soaked in water for 20 minutes; remove excess water
  • 2 teaspoons chicken bouillon
  • 1/2 cup green onions, sliced
  • Sliced lemons for serving


  1. Heat oil in wok or a large saute pan on medium high.
  2. Sauté garlic and onion; add chicken.
  3. Reduce heat slightly, add beans, carrot and a pinch of black pepper.
  4. Add about a 1/2 cup of reserved chicken broth, fish sauce to taste, and Chinese peas; sauté for a few minutes until heated; toss in cabbage until heated and slightly wilted; remove from wok; set aside.
  5. In a small bowl, mix shoyu to taste with noodles; set aside.
  6. In wok or saute pan, add 4 cups reserved chicken broth, and bring to a boil.
  7. Add chicken bouillon, noodles and pepper.
  8. Bring to a rolling boil, lower heat, and boil until noodles are cooked through.
  9. Add all ingredients and toss with noodles; add more chicken broth if necessary.
  10. Turn heat off let sit until the noodles absorb the remaining liquid.
  11. Garnish with green onions.
  12. Serve with lemons.

Makes 4 servings.

Approximate Nutrient Analysis per serving (not including Fish sauce and Low-sodium shoyu to taste):
470 calories, 20 g fat, 3 g saturated fat, 35 mg cholesterol, 350 mg sodium, 62 g carbohydrate, 10 g fiber, 10 g sugar, 14 g protein


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