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    You are in: Home / Recipes / Filipino Pancit Recipe
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    Filipino Pancit

    Filipino Pancit. Photo by Air Force Mama

    1/7 Photos of Filipino Pancit

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Air Force Mama's Note:

    I got this recipe from my mother when I moved out of the house, because I wanted to make filipino food that she used to cook for us so that I can cook them for my family and keep passing down the recipes. This is one of my favorites! My family absolutely loves it. Its definitely worth all the work done to make this dish.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a zip lock bag, marinade the cubed chicken with the teriyaki sauce and 2 cloves of minced garlic overnight.
    2. 2
      The next day, in a large bowl, soak the rice noodles in warm water for 15-30 minutes, drain completely.
    3. 3
      Drain the marinade off the chicken and discard the marinade.
    4. 4
      In a skillet, heat 1 tablespoon of oil on medium high heat and brown the chicken, drain and set aside.
    5. 5
      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.
    6. 6
      Add the carrots and stir fry for about 5 minutes.
    7. 7
      Add the cabbage, onions, and 1 tablespoon of soy sauce and stir fry until the vegetables are tender.
    8. 8
      Add the chicken to the vegetables and continue stir frying.
    9. 9
      Now add the noodles to the pot with 1/8 cup of oil and 1/4 cup of soy sauce and mix very well.
    10. 10
      Keep cooking and mixing until the noodles are tender and cooked thoroughly.
    11. 11
      Serve with the green onions and/or lemon juice from the lemon slices.

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    Ratings & Reviews:

    • on May 21, 2012

      55

      I did make a few changes to this recipe to suit our personal preferences. I used a little sesame oil and added some extra veggies that I had that needed to be used up in the fridge, like bok choy, corn and diced red pepper. I left out the Accent as I did not have any on hand and I added a few splashes of mirin and oyster sauce. I think this is a versatile recipe that can be adapted to suit your own tastes. Thanks for the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 27, 2010

      55

      I made this last evening for my husband's birthday party. Everyone loved it! No left overs... The only changes I made I used olive oil instead of ordinary oil... I am proud and glad to try this recipe cos this is my first time making bihon and it turned out really good! Thanks much for sharing! ;)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 12, 2012

      55

      Wonderful and very much authentic!! Our dear friends & her mother make the exact same dish. We are in heaven that we have a recipe that duplicates it!!! Thank you! :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Filipino Pancit

    Serving Size: 1 (374 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 641.0
     
    Calories from Fat 252
    39%
    Total Fat 28.0 g
    43%
    Saturated Fat 5.3 g
    26%
    Cholesterol 72.6 mg
    24%
    Sodium 2842.0 mg
    118%
    Total Carbohydrate 64.1 g
    21%
    Dietary Fiber 3.6 g
    14%
    Sugars 9.8 g
    39%
    Protein 31.5 g
    63%

    The following items or measurements are not included:

    Accent seasoning

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