Best 20 Pancit Recipes

AUTHENTIC FILIPINO PANCIT

Steps:

• Bring a pot of water to a boil over high heat. Add chicken thighs and boil until no longer pink in the centers and juices run clear, about 30 minutes. Strain broth into a bowl to reserve. Shred chicken thighs using 2 forks.
• Place noodles in a large bowl and pour in hot chicken broth, adding hot water to cover if needed. Set aside until noodles are softened, 5 to 7 minutes. Blanch noodles with cold water and drain well. Place into a bowl and add soy seasoning, 1 tablespoon olive oil, and sesame oil. Mix well and set aside.
• Heat remaining olive oil in a skillet or large wok over medium-high heat. Saute garlic in the hot oil until it begins to brown, about 1 minute. Add onion and cook for 2 minutes. Add chicken, cabbage, and carrots. Stir-fry for 3 to 4 minutes; season with garlic salt. Mix chicken mixture with noodles, add soy seasoning to taste, and serve.

QUICK AND EASY PANCIT

Steps:

• Place the rice noodles in a large bowl, and cover with warm water. When soft, drain, and set aside.
• Heat oil in a wok or large skillet over medium heat. Saute onion and garlic until soft. Stir in chicken cabbage, carrots and soy sauce. Cook until cabbage begins to soften. Toss in noodles, and cook until heated through, stirring constantly. Transfer pancit to a serving dish and garnish with quartered lemons.

FILIPINO PANCIT

Steps:

• In a zip lock bag, marinade the cubed chicken with the teriyaki sauce and 2 cloves of minced garlic overnight.
• The next day, in a large bowl, soak the rice noodles in warm water for 15-30 minutes, drain completely.
• Drain the marinade off the chicken and discard the marinade.
• In a skillet, heat 1 tablespoon of oil on medium high heat and brown the chicken, drain and set aside.
• In a large pot, heat 2 tablespoons of oil on medium high heat and sautee 3 cloves of minced garlic and accent for 30 seconds.
• Add the carrots and stir fry for about 5 minutes.
• Add the cabbage, onions, and 1 tablespoon of soy sauce and stir fry until the vegetables are tender.
• Add the chicken to the vegetables and continue stir frying.
• Now add the noodles to the pot with 1/8 cup of oil and 1/4 cup of soy sauce and mix very well.
• Keep cooking and mixing until the noodles are tender and cooked thoroughly.
• Serve with the green onions and/or lemon juice from the lemon slices.

PANCIT CANTON

Steps:

• If using mushrooms, soak them in warm water for 30 minutes, then cut into strips, discarding the tough stems.
• Set aside.
• Heat oil over medium-high heat in wok or large skillet.
• Saute garlic and onions until tender.
• Add pork, chicken and shrimp, and cook until browned.
• Add soy sauce, stirring to flavor.
• Add chicken broth and bring to boil.
• Add cabbage, green beans, carrots and mushrooms.
• Cook until vegetables are tender, yet crisp, 5-8 minutes.
• Add noodles, mixing gently to prevent them from breaking.
• Cook until liquid is absorbed and noodles are done, about 10 minutes.
• Remove from heat.
• Season with black pepper and patis.
• Garnish with green onions and lemon wedges.

FILIPINO PANCIT BIHON WITH CANTON

Steps:

• Soak bihon in a bowl of warm water until soft, about 5 minutes. Drain.
• Heat oil in a large wok over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add chicken, salt, and pepper. Cook and stir until flavors combine, about 3 minutes. Add shrimp; cook until they start to turn color, about 1 minute. Add soy sauce; toss in cabbage, celery, and carrot. Cook until well combined, about 2 minutes. Add 2 cups water; bring to a boil. Cook until vegetables begin to soften, about 2 minutes.
• Transfer chicken, shrimp, and vegetables to a bowl, leaving the liquid behind in the wok. Add bihon and canton noodles to the liquid. Mix well and cover. Let sit until tender, about 5 minutes. Return 1/2 the chicken-vegetable mixture to the wok; mix with the noodles. Pour soup into bowls; garnish with the remaining chicken-vegetable mixture.

PORK PANCIT

Steps:

• Break vermicelli in half; cook according to package directions. Drain., Meanwhile, in a bowl, toss pork with 2 tablespoons oil, garlic and 1/2 teaspoon salt. Place a large skillet over medium-high heat. Add half of the pork mixture; stir-fry 2-3 minutes or until browned. Remove from pan. Repeat with remaining pork mixture., In same skillet, heat remaining oil over medium-high heat. Add onion; stir-fry 1-2 minutes or until tender. Add remaining vegetables; stir-fry 3-5 minutes or until crisp-tender. Stir in pepper and remaining salt. Return pork to pan. Add vermicelli; heat through, tossing to combine.

PANCIT CANTON

Steps:

• If using mushrooms, soak them in warm water for 30 minutes, then cut into strips, discarding the tough stems. Set aside. Heat oil over medium-high heat in wok or large skillet. Saute garlic and onions until tender. Add pork, chicken and shrimp, and cook until browned. Add soy sauce, stirring to flavor. Add chicken broth and bring to boil. Add cabbage, green beans, carrots and mushrooms. Cook until vegetables are tender, yet crisp, 5-8 minutes. Add noodles, mixing gently to prevent them from breaking. Cook until liquid is absorbed and noodles are done, about 10 minutes. Remove from heat. Season with black pepper and patis. Garnish with green onions and lemon wedges.

PANCIT

Steps:

• Place the rice noodles in a large bowl, and cover with warm water. When soft, cut into 4 inch lengths, drain, and set aside.
• In a skillet over medium heat, brown the chicken and pork until no pink shows. Season with soy sauce and pepper. Remove from skillet and set aside. Saute the cabbage and carrots until tender. Stir in the noodles, green onions and shrimp. Cook for 4 to 5 minutes, stir in the chicken and pork, and cook for 5 more minutes.

PANCIT (FILIPINO TRADITIONAL NOODLES)

Steps:

• If using mushrooms, soak them in warm water for 30 minutes, then cut into strips, discarding the tough stems. Set aside. Heat oil over medium-high heat in wok or large skillet. Saute garlic and onions until tender. Add pork, chicken and shrimp, and cook until browned. Add soy sauce, stirring to flavor. Add chicken broth and bring to boil. Add cabbage, green beans, carrots and mushrooms. Cook until vegetables are tender, yet crisp, 5-8 minutes. Add noodles, mixing gently to prevent them from breaking. Cook until liquid is absorbed and noodles are done, about 10 minutes. Remove from heat. Season with black pepper and patis. Garnish with green onions and lemon wedges.

PANCIT BIHON

Steps:

• Sautee half of the onions and garlic in 2 tablespoons oil over med-high heat until onions are semi-cooked. Add chicken and cook until done. Remove and set aside.
• Meanwhile, put rice noodles into a large bowl of very warm water and let soak until limp, you may want to cut noodles in half with kitchen shears after soaking.
• Saute the rest of the onions, celery, and carrots in 1 tablespoons oil for 1 minute. Add chicken broth, cabbage, soy sauce, and accent to the vegetable mixture. Add the chicken back in and add drained noodles. Stir mixture and cover pot and allow to cook for 10-15 min., stirring occasionally and checking liquid. You may add more broth if liquid boils out before the vegetables are tender.
• Season with black pepper and serve immediately with lemon wedges on the side. This dish is very good with fresh lemon squeezed over it!
• This can also be made with just vegetables, for a vegetarian version, or with shrimp, pork, beef, or a mixture of all.
• ENJOY!

CHICKEN PANCIT CANTON

Steps:

• 1. Use a large pot or Wok, bring heat to medium high. Add olive oil to saute onions and garlic. Let cook until onions turned translucent and garlic light brown in color. Add ginger.
• 2. Add chicken and let cook for 5 minutes. Stir to blend. Add soy sauce, oyster sauce, sugar, annatto powder and black pepper. Stir well to incorporate with sauce. Cover pan and cook for another 5-10min. to cook the chicken well.
• 3. Add carrots, celery, bell pepper, sweet pea snaps and cabbage. Stir well to blend with chicken and let cook uncovered for 5 minutes. (Do Not over cook your veggies)
• 4. Break up noodles and add into the pot. Add chicken broth to help cook the noodles. Stir well to blend together as cooks. Let cook until the noodles are soft and mixed with all the ingredients.
• 5. Remove pot from heat. Transfer to your service platter. Garnish with green onions by sprinkling on top of cooked pancit. Arrange lemon or lime slices around the platter for a colorful presentation. Enjoy! Tip: Great with a dash of sqeezed lemon or lime juice! Serve over white rice! :-)

SOTANJON PANCIT (BEAN THREAD NOODLES)

Steps:

• Boil chicken with water and ginger until tender. Reserve the liquid. Soak noodles in warm water for a few minutes until soft. Cut chicken into bite-size pieces. In large skillet, saute garlic in oil; add onion, celery and carrots and cook until tender. Gradually add chicken, noodles and liquid a little bit at a time. Add salt, pepper and soy sauce. Garnish with green onions.

QUICK AND EASY PANCIT

Steps:

• 1. Break up and place the rice noodles in a large bowl, and cover with warm water. When soft, drain, and set aside.
• 2. Heat oil in a wok or large skillet over medium heat. Saute onion and garlic until soft. Stir in cabbage, carrots and soy sauce. Cook until cabbage begins to soften.
• 3. Add up to 2 cups broth. Add cooked chicken and shrimp. Toss in noodles, and cook until heated through, stirring constantly. Transfer pancit to a serving dish and garnish with green onion and red pepper flakes. Squeeze on some juice of the quartered lemons.

PHILIPPINE PANCIT GUISADO (FRIED NOODLES WITH MIXED MEATS)

Steps:

• Bring some water to a boil in a saucepan immerse prawns for 1-2 minutes until they turn pink.
• Save 1 cup of the prawn stock.
• Dash the prawns in cold water, peel& devein them.
• If they are large cut into 3 pieces.
• Cook your noodles.
• Soak noodles in warm water, drain.
• Bring a large pot of water to a rolling boil.
• Cook noodles for 2 minutes or until just tender (do not overcook).
• Drain them and place on a large baking sheet lined with parchment paper, spread them out and allow to dry for at least 30 minutes, spray with a little oil.
• Meanwhile heat the oil in a large wok or skillet, when very hot fry the noodles, a few at a time, they should be golden, remove as they are done and keep warm.
• If necessary add a bit more oil and fry the garlic, onion, prawns, chicken, pork& Ham (take out a bit of the meats to garnish the finished dish).
• Add cabbage, soy, prawn stock, salt& pepper.
• Cook uncovered until the liquid has all but evaporated.
• Add noodles, heat through.
• Place on a platter garnish with the reserved meats and wedges of lemon.

PANCIT FILIPINO NOODLES

Steps:

• 1. Heat 2 Tbsp of oil on high in a large wok or cooking pot. Just as oil begins to smoke carefully add sausage and onions. Saute for 1 minute then add carrots, celery, red bell pepper, garlic and chicken. Cook for another two. Add black pepper to taste. Remove from wok/pan and set aside.
• 2. In the same wok/pan add 2 cans of broth plus 1 can water, soy sauce, and Tbsp oil. Once it begins to boil turn the heat to medium-low and add noodles. Mix gently so not to break fragile noodles and often so the noodles do not stick to the bottom of the pan and burn. Additional water can be added if necessary. Cook only until noodles are firm (not hard and definitely not mushy). Cooking times vary depending on the brand and type of noodle used. I sample the noodles throughout this process until I get the right consistency.
• 3. Mix cabbage, sauteed vegetables and meats into the noodles. Turn off the heat and and allow to sit covered for ten to fifteen minutes. Serve garnished with scallions and lemon wedges.
• 4. NOTE: Pancit is versatile and any combination of vegetables, meats and/or seafood can be used. I often mix canton and bihon style noodles (like my mom and grandma did) and prefer to make my own broth using dark meat chicken and later shredding it for the dish. Low sodium broth and light soy sauce can be substituted for this recipe as well.
• 5. VEGETARIAN and VEGAN FRIENDLY: Pancit style noodles are mainly rice flour/ cornstarch based and do not contain animal products. Substitute with vegetable broth and your choice of vegetables, soy meat and/or tofu. My health-concious friends and coworkers love my meatless version =)

PANCIT

Steps:

• Boil pork chops for 30-45 minutes.
• Let pork chops cool and pull apart into bite size pieces. Remove the fat.
• Reserve broth.
• Soak rice noodles in cold water for 10-15 min until soft.
• Heat oil and saute onions and garlic until soft.
• Add celery and carrots continue stir frying for 2-3 minutes.
• Add cabbage and stir fry for about 5 minutes more.
• Add green beans and stir fry for 1-2 minutes.
• Add about 1/4 c broth and 1/4 c soy sauce and bring to a boil.
• Pull noodles apart with hands to make in closer to bite size pieces before draining.
• Add 1/4 c broth, if needed.
• Add noodles and mix together.
• Serve immediately.

PAPA D'S PANCIT

Steps:

• Heat butter In a wok or large skillet over medium high heat and saute garlic and onion until translucent.
• Add chicken and shrimp until half cooked.
• Add all vegetables except cabbage and stir fry for about 2 minutes.
• Add black pepper.
• Add chicken broth, soy sauce, oyster sauce and bring to a boil.
• Add cabbage and noodles, mixing gently to prevent them from breaking.
• Simmer until liquid is absorbed and noodles are done, about 10 minutes.
• Serve with sliced green onions.

PARTY PANCIT

Steps:

• In a large Dutch oven or wok, heat oil and stir-fry garlic, ginger, green onions, chile peppers, mushrooms, chicken, shrimp and sausage until shrimp is pink and sausage is slightly browned. Stir in the sake and soy sauce and simmer 2 to 3 minutes. Cover and set aside.
• In a large saucepan, bring chicken broth to a rolling boil. Add noodles and cook over high heat for 2 minutes. Drain immediately and rinse with cold water.
• Place the shrimp mixture over medium heat and add the bean sprouts; saute for 2 minutes. Stir in the snow peas and saute 2 minutes. Stir in cooked noodles and toss until well mixed. Serve immediately.

PANCIT

Steps:

• 1. Add vegetable oil in a large pan or wok. Saute garlic and onions.
• 2. Cut chicken into bite size pieces and add to pan with garlic and onions. Cook until done.
• 3. Wet the rice noodles to soften and set aside.
• 4. Add the chicken broth and all the vegetables. Continue to cook for 10 minutes over medium heat or until the vegetables are at the done-ness you prefer.
• 5. Add the rice noodles and soy sauce to the pan. Cook for about 5 minutes or until the noodles are soft.

PORK PANCIT

Steps:

• 1. Soak the vermicelli noodles in water for 5 to 10 minutes, to soften. Drain well; set aside.
• 2. In a large Dutch oven or stock pot, brown the pork in oil. Add soy sauce, onion and garlic, and cook until onions is soft. Add water and bouillon cube to the pork, and bring to a low simmer.
• 3. Add the cabbage, celery, carrots, bell pepper, and snow peas (or green beans), and cook for 10 minutes.
• 4. Add the drained vermicelli noodles, and simmer over low heat until the noodles soak up all the broth. Season with black pepper.
• 5. Garnish servings with sliced scallions (green onions), and serve immediately.