Recipe

Ultimate Pancit Recipe

A rich, savory Filipino noodle stir-fry with tender chicken, juicy shrimp, crisp vegetables, and a glossy soy citrus sauce that makes you want “just one more bite.”

By Matt Campbell

•

4.8

A steaming platter of pancit noodles with shrimp, chicken, carrots, cabbage, and green onions, served with lemon wedges on the side

Jump to Recipe

Pancit is one of those dishes that shows up, fills the kitchen with garlic and soy, and suddenly everybody is hovering like they “just needed a snack.” It is fast, flexible, and built for feeding a crew. The best part is that it tastes like it took all day, but it is really just smart prep and a hot pan.

This is my ultimate version: bihon style noodles (thin rice noodles) plus a little extra savor from oyster sauce, a bright pop of citrus at the end, and vegetables that stay crisp instead of turning sleepy. If you can stir-fry, you can make pancit. If you cannot stir-fry, you can still make pancit. We will keep it low-drama and high-reward.

Pancit noodles being tossed in a large wok with vegetables and shrimp over high heat

Why It Works

Big flavor, not complicated: A quick sauce of soy, oyster sauce, and chicken broth coats every strand without turning the noodles salty or dry.
No mushy noodles: We soak bihon just until pliable, then finish them in the pan so they drink up the sauce the right way.
Crisp-tender vegetables: Carrots and cabbage go in at the right time so you get bite and freshness, not steamed sadness.
Restaurant-style savory depth: Garlic, onion, and a little sesame oil at the end make the whole thing taste richer than the ingredient list suggests.

Pairs Well With

Storage Tips

Pancit is best fresh, but leftovers can still be really good if you treat them right.

Refrigerator

Cool completely, then store in an airtight container for up to 3 to 4 days.
If possible, tuck a lemon or calamansi wedge in a separate bag so you can brighten it up after reheating.

Freezer

You can freeze pancit for up to 2 months, but the texture can change. The noodles may become brittle or crumbly and the vegetables will soften.
If you are making it specifically to freeze, slightly undercook the vegetables and leave out bean sprouts.

Best way to reheat

Skillet method (best): Add pancit to a nonstick or wok over medium heat with a splash of water or broth. Cover 1 to 2 minutes, then uncover and toss until hot.
Microwave method: Sprinkle with water, cover loosely, and heat in 45-second bursts, tossing between rounds.

Common Questions

What kind of noodles should I use for pancit?

For this recipe, use bihon, which are very thin rice noodles often labeled “rice vermicelli.” Some brands also call them “rice sticks,” but that label can sometimes mean wider noodles. Look for the thin ones and you are golden.

Do I have to soak the rice noodles first?

Yes. Soaking makes them pliable so they finish cooking in the pan without snapping. Use warm water and soak until they bend easily, usually 8 to 12 minutes, but use the package directions as your guide because brands vary. Drain well.

Why did my pancit turn out dry?

Usually one of three things: the noodles were not soaked long enough, the heat was too low so the noodles never absorbed sauce properly, or there was not enough liquid. Fix it by adding broth a splash at a time while tossing over medium-high heat.

Can I make pancit ahead for a party?

You can. Cook it up to a day ahead, refrigerate, then reheat in a wide skillet with a splash of broth. Finish with fresh citrus and green onions right before serving.

Is pancit supposed to be salty?

It should be savory, not harsh. Use low-sodium soy sauce if you are sensitive to salt, and always taste at the end because different broths and soy brands vary a lot.

What can I substitute for shrimp?

Swap in more chicken, sliced pork, tofu, or keep it veggie-forward. If you skip shrimp, add a little extra broth or a pinch of sugar to keep the sauce rounded.

Any easy substitutions for oyster sauce or fish sauce?

Yes. Use vegetarian oyster sauce or mushroom stir-fry sauce in place of oyster sauce. You can also skip the fish sauce and bump up soy sauce slightly, then finish with extra citrus to keep things bright.

Any allergen notes I should know?

This recipe contains shellfish (shrimp) and usually oyster sauce plus fish sauce. If you need to avoid any of those, see the substitution tips above and swap the shrimp for chicken, pork, or tofu.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large wok or wide skillet (12-inch is ideal)
Large mixing bowl for soaking noodles
Tongs for tossing noodles
Chef’s knife and cutting board
Measuring spoons and a small bowl for mixing sauce

The first time I tried to make pancit, I treated the noodles like pasta. Boiled them, overcooked them, and ended up with a pan of sadness that looked fine but ate like wet string. The next time, I soaked the bihon, cranked the heat to medium-high, and let the noodles finish in the sauce like they actually wanted to be there. That was the moment pancit became a weeknight hero in my kitchen. It is the kind of dish that rewards you for tasting as you go, and honestly, it is basically an edible excuse to use up whatever vegetables are hanging out in the fridge.

Ultimate Pancit Recipe

(4.8 Reviews)

Prep Time 20 to 30 minutes

Cook Time 20 minutes

Total Time 40 to 50 minutes

Servings 6

Ingredients

For the noodles and sauce

8 oz bihon (thin rice vermicelli) noodles
3 tbsp low-sodium soy sauce, plus more to taste
2 tbsp oyster sauce
1 tbsp fish sauce (optional, but very good)
1 1/2 cups low-sodium chicken broth, plus more as needed to loosen
1 tsp sugar (optional, balances the salt)
1/2 tsp freshly ground black pepper
1 tsp toasted sesame oil (finish)
1 to 2 tbsp fresh lemon or calamansi juice (finish), plus wedges for serving

For the stir-fry

2 tbsp neutral oil (avocado, canola, or vegetable), divided
4 cloves garlic, minced
1 medium yellow onion, thinly sliced
8 oz boneless, skinless chicken thighs or breasts, thinly sliced against the grain
8 oz shrimp (medium, about 21 to 25 count), peeled and deveined
2 medium carrots, cut into matchsticks
3 cups green cabbage, thinly sliced
1 cup green beans or snow peas, thinly sliced (optional)
3 green onions, sliced

Optional toppings

Bean sprouts (a handful, stirred in at the end)
Fried garlic or crispy shallots
Sliced hard-boiled eggs
Extra soy sauce and citrus at the table

Instructions

Soak the noodles. Place bihon in a large bowl and cover with warm water. Soak until pliable but not mushy, about 8 to 12 minutes. Check the package too since some brands want a shorter soak. Drain well and set aside.
Mix the sauce. In a small bowl, whisk together soy sauce, oyster sauce, fish sauce (if using), chicken broth, sugar (if using), and black pepper. You might not need extra broth, but keep it nearby in case the noodles need loosening.
Prep your station. Pancit moves fast once the pan is hot. Keep chicken, shrimp, vegetables, sauce, and noodles within arm’s reach.
Sear the chicken. Heat a wok or large skillet over medium-high to high heat. Add 1 tbsp oil. Add chicken and cook, stirring occasionally, until browned and cooked through, 4 to 6 minutes. Transfer to a plate.
Cook the shrimp. Add the remaining 1 tbsp oil. Add shrimp and cook just until pink and curled, 1 to 2 minutes per side. Transfer to the plate with the chicken.
Build the flavor base. In the same pan, add garlic and onion. Stir constantly for 30 to 60 seconds until fragrant and just turning golden.
Stir-fry the vegetables. Add carrots and green beans or snow peas (if using). Cook 2 minutes. Add cabbage and cook 2 more minutes, tossing, until crisp-tender.
Add noodles and sauce. Add drained noodles to the pan. Pour in the sauce. Toss with tongs to combine, lifting and turning so the noodles separate. Cook 3 to 5 minutes, until noodles are tender and glossy. If it looks dry at any point, add broth a splash at a time while tossing.
Finish and taste. Return chicken and shrimp to the pan and toss until heated through. Turn off the heat. Drizzle sesame oil and squeeze in lemon or calamansi juice. (Calamansi is more floral and punchy, lemon is brighter and a little softer. Both work.) Taste and adjust with a little more soy sauce, pepper, or citrus.
Serve. Top with green onions and any optional toppings. Serve hot with extra citrus wedges on the side. If you like it extra “party tray” style, set out a tiny bowl of soy sauce and more citrus so everyone can dial it in at the table.

Matt’s tip: If your noodles clump, do not panic. Add a splash of broth, keep tossing, and use tongs to gently pull strands apart. Pancit always looks messy for a minute right before it becomes perfect.

Pancit piled onto a serving platter with lemon wedges and sliced green onions

Nutrition information is estimated.

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