Description

This Pancit recipe offers a savory and flavorful twist on the traditional Filipino noodle dish, replacing pork with beef or chicken for a healthier, more versatile option. Pancit is a beloved dish in the Philippines, often served during special occasions and celebrations, symbolizing long life and good health. This version keeps the heart of Pancit alive by blending stir-fried noodles, fresh vegetables, and a tangy soy-citrus sauce while providing options for either beef or chicken as the protein.

Ingredients

Scale

1 lb rice noodles (bihon)
1 lb chicken breast or beef, thinly sliced
2 tablespoons vegetable oil
1 medium onion, sliced
4 cloves garlic, minced
1 large carrot, julienned
1 small cabbage, shredded
1 red bell pepper, sliced thinly
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 cups chicken or beef broth
Salt and pepper, to taste
2 green onions, chopped (for garnish)
Lemon wedges (optional)

Instructions

Soak the rice noodles in warm water for 10-15 minutes, then drain and set aside.
In a large skillet or wok, heat the vegetable oil over medium heat. Add the sliced chicken or beef, and cook until browned and cooked through. Remove from the pan and set aside.
In the same pan, add the onions and garlic. Sauté until the onions are soft and the garlic is fragrant.
Add the carrots, cabbage, and red bell pepper. Stir-fry the vegetables for about 3-5 minutes, until they are slightly tender but still crisp.
Add the cooked chicken or beef back to the pan, then pour in the soy sauce, oyster sauce, and broth. Stir everything together and let it simmer for 2-3 minutes.
Add the drained rice noodles to the pan, tossing to combine with the meat, vegetables, and sauce. Cook for another 5 minutes, stirring frequently to ensure the noodles are evenly coated with the sauce and heated through.
Season with salt and pepper to taste. Garnish with chopped green onions and serve with lemon wedges on the side if desired.

Notes

Noodles: Use Pancit Canton (egg noodles) for a heartier, chewy texture or Pancit Bihon (rice noodles) for a lighter, gluten-free option. Both noodles are great for absorbing the savory sauce.
Beef or Chicken: This recipe works with either beef (such as flank or sirloin) or chicken (thighs or breast). Marinate the meat in soy sauce, calamansi, garlic, and pepper for the best results.
Sauce: The sauce is a balance of soy sauce, fish sauce, and calamansi juice (or lemon juice), which gives the dish a salty, tangy flavor. Adjust the soy and fish sauce based on your protein choice—more for beef, slightly less for chicken.
Vegetables: Cabbage, carrots, and green beans are traditional in Pancit, but you can swap these for broccoli, snap peas, or bell peppers for a different twist.
Cooking Tips: Be careful not to overcook the noodles. When combining everything, gently toss the noodles, meat, and vegetables to avoid breaking the noodles and ensure an even mix.