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Pancit brings a burst of flavor and festive colors to the table, blending tender noodles with crisp vegetables and savory meats. This recipe is ideal for celebrations or as an inviting weeknight meal since it comes together quickly and allows plenty of ingredient swaps to suit any mood. My own gatherings would not feel the same without a generous tray of pancit gracing the buffet—it always disappears the fastest.
When I first made pancit for my family’s holiday dinner, I was amazed how everyone kept going back for seconds. Since then, it has become the most requested dish at our family reunions.
Ingredients
- Rice noodles: Choose bihon for their fast-cooking texture and ability to soak up all the savory broth
- Vegetable oil: A neutral base for sautéing that allows the aromatics to shine
- Onion: Thinly sliced for sweetness and depth as it softens
- Garlic: Freshly minced for bold aroma and sharp flavor
- Chicken or pork: Pre-cooked and shredded for hearty bites and classic protein or swap for tofu for a vegetarian twist
- Shrimp: Optional but adds richness and a subtle sweetness when available
- Carrot: Julienne for color and just the right touch of sweetness
- Green beans: Slice diagonally for ideal tenderness and a lovely crunch
- Cabbage: Shred to blend easily with noodles while adding volume and sweetness
- Celery: Thinly sliced for earthy undertones and balancing the dish
- Chicken broth: Look for low-sodium for a balanced base without over-salting
- Soy sauce: Go for a well-rounded Filipino soy sauce if possible for traditional flavor
- Oyster sauce: Adds complexity and a silky finish
- Black pepper: Freshly ground for gentle heat and aroma
- Green onions: For garnish to add freshness and color
- Lemon: Sliced into wedges for a bright finishing touch
- Toasted garlic: Optional but brings nutty crunch and addictive flavor
Step-by-Step Instructions
- Prepare the Noodles:
- Soak the rice noodles in warm water for about ten to fifteen minutes until fully softened but not mushy then drain well and set aside so they do not break later
- Cook the Protein:
- Warm one tablespoon of vegetable oil in a large wok or skillet over medium-high heat then add the shrimp if using and cook each side for two minutes until pink and just cooked through then remove to a plate and save for later
- Sauté the Aromatics:
- Pour in the remaining oil then add the sliced onions and minced garlic sautéing patiently for two to three minutes until soft and fragrant—the aroma should fill your kitchen as the edges turn golden
- Add the Meat:
- Stir in the chicken or pork making sure every piece mixes with the onion and garlic flavors cook for two to three minutes until everything is heated and blended
- Cook the Vegetables:
- Toss in the carrots green beans celery and cabbage stir-frying for about five to seven minutes until the vegetables are just tender but still crisp—this keeps the dish fresh and lively
- Simmer the Sauce:
- Pour in the chicken broth soy sauce oyster sauce and black pepper now bring the mixture to a gentle simmer letting the flavors come together
- Add the Noodles:
- Gently add the softened rice noodles into the wok tossing everything with tongs or chopsticks so the noodles soak up the sauce and mix evenly with the vegetables and meat continue cooking for three to five minutes until the noodles are coated and heated through
- Combine Shrimp:
- If you are including shrimp gently mix them back in at this point being careful not to break up the noodles
- Serve:
- Lift the pancit onto your favorite serving platter and finish it with chopped green onions toasted garlic if using and fresh lemon wedges for squeezing just before eating
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You Must Know
My favorite part is always the aromatic medley of garlic and onion sizzling together right at the start—it reminds me of my grandmother’s kitchen and instantly brings back family memories gathered around a noisy table.
Storage Tips
Leftover pancit holds up well covered in the fridge for up to three days The noodles might absorb more sauce so splash a bit of broth or water on when reheating either on the stovetop or in the microwave
Ingredient Substitutions
Swap out chicken or pork with tofu for a vegetarian version Beef strips also work or double up on shrimp if you love seafood Feel free to change the vegetables using snow peas bell peppers or snap peas if you have them
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Serving Suggestions
Serve pancit hot straight from the wok with extra lemon wedges and a side of spiced vinegar Some families enjoy it with crispy fried lumpia or as a base for leftover roast meat It is perfect on its own but even better with a little extra citrus squeezed on top
Cultural Context
Pancit’s roots stretch across centuries in the Philippines symbolizing long life and good fortune It is a must have at birthdays holidays and community celebrations Its Chinese influences run deep but every region and family adds their own twist making it a dish of endless personality
Frequently Asked Questions
- → What type of noodles are best for pancit?
Rice noodles, particularly bihon, are traditional for pancit, giving a light and springy texture that soaks up the sauce well.
- → Can I use other proteins aside from chicken?
Yes, pancit works beautifully with shrimp, pork, or even tofu for a vegetarian take. Mix and match as preferred.
- → How do I keep noodles from sticking together?
Soak noodles until just softened and add them last to the pan, tossing gently with the sauce and vegetables to avoid clumping.
- → Is there a good substitute for oyster sauce?
Soy sauce alone works, but for more depth, add a splash of mushroom sauce or a dash of fish sauce to mimic oyster sauce complexity.
- → What garnishes pair well with pancit?
Finishing touches like chopped green onions, toasted garlic, and fresh lemon wedges brighten the flavors and add aroma.