Filipino Stir-Fried Pancit🍖 Main

Name: Filipino Stir-Fried Pancit
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1 tbsp cooking oil; 1/2 lb shrimp, peeled and deveined; 1 chicken breast, boneless, skinless, diced; 1/2 cup leftover pork chop, diced; 3 tbsp corn starch; 1 egg, slightly beaten; 2 cloves garlic, pressed or finely minced; 1 medium onion, diced; 1/2 tsp pepper; 1 tbsp soy sauce concentrate (also known as dark soy sauce); 2 cups chicken broth; 1 medium carrot, shredded or finely julienned; 1 cup cabbage, shredded; 1 cup snow peas, sliced; 2 packages pancit noodles, bihon, soaked in cool water and then drained; green onion, chopped, for serving; lemon slices, for serving

This classic Philippine noodle preparation combines sautéed proteins and fresh produce with thin rice strands, all brought together with flavorful seasoned stock.

By Sarah Chen, Home Cook Enthusiast

Prep: 20 minCook: 20 minServes: 8

filipino noodles stir-fry gluten-free low-fat

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The beauty of this recipe lies in how it brings authentic Asian-inspired flavors into your home kitchen without requiring specialty equipment or hard-to-find ingredients. This filipino stir-fried pancit delivers the kind of bold, layered flavor that makes takeout feel unnecessary — and it comes together faster than you might expect.

Add the garlic after the other aromatics have softened — it burns faster than onions and can turn bitter if it hits high heat for too long. Save a cup of starchy pasta water before draining — it is the secret weapon for building a sauce that clings to every strand rather than pooling at the bottom of the bowl.

Serve this over steamed jasmine rice to soak up every drop of sauce. For a lighter option, try it over cauliflower rice or alongside a simple cucumber salad. Leftovers reheat well for lunch the next day — the flavors actually improve overnight.

Ingredients

1 tbsp cooking oil
1/2 lb shrimp, peeled and deveined
1 chicken breast, boneless, skinless, diced
1/2 cup leftover pork chop, diced
3 tbsp corn starch
1 egg, slightly beaten
2 cloves garlic, pressed or finely minced
1 medium onion, diced
1/2 tsp pepper
1 tbsp soy sauce concentrate (also known as dark soy sauce)
2 cups chicken broth
1 medium carrot, shredded or finely julienned
1 cup cabbage, shredded
1 cup snow peas, sliced
2 packages pancit noodles, bihon, soaked in cool water and then drained
green onion, chopped, for serving
lemon slices, for serving

Nutrition (Per 8 servings)*

313

Calories

13g

Protein

54g

Carbs

Fat

Fiber

504mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Place the pancit noodles in a large bowl of cool water to soften them. Set them aside.
Whisk together the egg and the cornstarch.
Toss the chicken and the shrimp in separate bowls with the egg wash. Set the bowls aside.
Heat a large skillet or wok to medium-high heat. Add the oil and sauté the onions until they are soft and translucent. Add the garlic and sauté for a few minutes.
Add the chicken to the pan. Sauté until it is cooked through.
Add the shrimp and pork. Sauté for 3 to 4 minutes.
Add the soy sauce, pepper, and chicken broth, and bring everything to a boil.
Add the peas, carrots, and cabbage. Simmer for 3 minutes.
Drain the water from the noodles and add them to the pan. Cook until the noodles absorb the liquid.
Add the sliced green onions and a squeeze of lemon juice.
Serve with extra lemon slices.