Easy Filipino Pancit: Your Go-To Recipe for a Flavorful Meal

Have you ever craved a meal that’s comforting, satisfying, and bursting with incredible flavors, yet still simple enough for a weeknight? With its vibrant food scene, I often find myself looking for dishes that transport me to different corners of the world right from my kitchen. That’s precisely why my Easy Filipino Pancit recipe has become a family favorite! This classic Filipino noodle dish, known as Filipino Pancit, is a beautiful medley of tender noodles, savory meats, and crisp vegetables, all brought together with a deeply flavorful sauce. Get ready to create a meal that will impress everyone at your table and leave them asking for seconds, I promise, you’ve got this!

Quick Recipe

• Preparation Time: 20M
• Cooking Time: 25M
• Total Time: 45M
• Type of Dish: Main Course
• Cuisine: Filipino
• Recipe Yield: 4-6 servings
• Calories: Approximately 450-500 calories per serving (Note: This is an estimate and can vary based on specific ingredients and portion sizes.)

Key Takeaways: Your Pancit Success Guide

• Flavorful & Fast: A complete meal that comes together quicker than you think, perfect for busy evenings.
• Customizable Goodness: Easily swap proteins and veggies to suit your taste or what you have on hand.
• Simple Techniques, Big Flavor: No complicated steps, just straightforward cooking for delicious results.
• Authentic Taste: My trusted family recipe ensures an authentic and satisfying Filipino Pancit experience every time.

What is Filipino Pancit?

Filipino Pancit (pronounced pan-seet) is more than just a noodle dish; it’s a culinary hug, a staple at celebrations, and a beloved comfort food across the Philippines. There are many varieties, but today we’re focusing on Pancit Bihon (or Pancit Guisado), which uses thin rice vermicelli noodles. The beauty of this dish lies in its balance – the chewiness of the noodles, the savory notes from soy sauce and broth, the richness of the chicken and shrimp, and the freshness of sautéed vegetables. It’s a symphony of textures and tastes that’s surprisingly easy to achieve.

Understanding the Key Ingredients

To make a truly delicious Filipino Pancit, it helps to understand the role each ingredient plays.

• Noodles (Bihon): These thin rice vermicelli noodles are the heart of our dish. They absorb flavors beautifully and become wonderfully tender.
• Protein: I love a combination of chicken and shrimp for a classic flavor, but pork or even just vegetables work well.
• Vegetables: Cabbage, carrots, and green beans are traditional, adding color, crunch, and nutrients. Feel free to add bell peppers or snow peas!
• Sauce: A simple yet potent blend of soy sauce, calamansi (or lime/lemon juice), and chicken broth creates that signature savory, slightly tangy flavor.

Get Ready to Cook: Tools You’ll Need

Before we dive in, let’s gather our simple tools. You likely have most of these in your kitchen already!

• Large Wok or Skillet: Essential for tossing the noodles and vegetables evenly.
• Large Pot: For soaking the noodles.
• Cutting Board & Knife: For preparing your proteins and vegetables.
• Measuring Cups & Spoons: For accurate ingredient measurements.
• Tongs or Spatula: For mixing and serving.

My Go-To Filipino Pancit Recipe

This recipe is designed to be straightforward and forgiving, perfect for home cooks of all levels. We’ll build layers of flavor, ensuring every bite is absolutely delicious.

Ingredients:

• 8 oz (about 225g) rice vermicelli noodles (bihon)
• 2 tbsp vegetable oil
• 1 lb (about 450g) boneless, skinless chicken breast or thighs, thinly sliced
• 8 oz (about 225g) large shrimp, peeled and deveined
• 1 medium onion, thinly sliced
• 4 cloves garlic, minced
• 2 cups sliced cabbage
• 1 cup julienned carrots
• 1 cup green beans, trimmed and diagonally sliced
• 1 cup chicken broth
• 1/4 cup soy sauce (I prefer light soy sauce for this)
• 1 tbsp fish sauce (patis), optional but highly recommended for authentic flavor
• 1 tbsp fresh calamansi juice or lime/lemon juice
• 1 tsp ground black pepper
• Salt to taste
• Green onions, chopped, for garnish
• Lemon or lime wedges, for serving

Instructions:

1. Prepare the Noodles:

First things first, let’s get those noodles ready. Place the rice vermicelli noodles in a large bowl. Pour hot (but not boiling) water over them, just enough to cover. Let them soak for about 10-15 minutes, or until they are pliable but still firm. We don’t want them mushy! Drain well and set aside. This step is crucial because over-soaked noodles can break easily when stir-frying.

2. Sauté the Aromatics and Cook Proteins:

• Heat the vegetable oil in your large wok or skillet over medium-high heat. Add the sliced chicken and cook until lightly browned and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.
• Add the shrimp to the same wok and cook for 1-2 minutes per side, just until they turn pink. Remove the shrimp and set aside with the chicken. Overcooking the proteins now will make them tough later, so a quick cook is key.
• Now, add the sliced onion to the wok and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

3. Build the Flavor Base:

Pour in the chicken broth, soy sauce, fish sauce (if using), calamansi/lime juice, and black pepper. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan – that’s where all the extra flavor lives! Let it simmer for 2-3 minutes to allow the flavors to meld.

4. Add the Vegetables:

Add the carrots and green beans to the simmering sauce. Cook for 2-3 minutes until they are slightly tender but still have a bit of a bite. Then, add the sliced cabbage and cook for another 1-2 minutes until it wilts slightly. We want our vegetables crisp-tender, not soggy, so don’t overcook them!

5. Combine Everything:

• Return the cooked chicken and shrimp to the wok with the vegetables and sauce. Toss everything gently to combine.
• Finally, add the drained rice vermicelli noodles to the wok. Using tongs, gently toss and fold the noodles into the sauce and vegetables. Continue tossing until the noodles have absorbed most of the liquid and are evenly coated with the sauce and ingredients. This takes about 3-5 minutes. Be patient here; gentle tossing prevents the noodles from breaking. Taste and adjust seasoning with salt if needed.

Serving Your Delicious Filipino Pancit

Transfer your glorious Filipino Pancit to a large serving platter. Garnish generously with chopped green onions and serve immediately with fresh lemon or lime wedges on the side. A squeeze of fresh citrus truly brightens the whole dish! This Filipino Pancit makes a fantastic meal on its own, or you can serve it alongside other Filipino favorites like lumpia or adobo. It’s also excellent for potlucks and gatherings – believe me, it always disappears fast!

Pro-Tips for Perfect Pancit Every Time

• Don’t Over-Soak Noodles: As mentioned, this is the number one rule. Al dente is what you’re aiming for after soaking. They’ll finish cooking in the wok.
• High Heat, Quick Stir-Fry: When cooking the proteins and vegetables, keep your heat up to get good caramelization and prevent steaming.
• Taste as You Go: Always taste your sauce before adding the noodles and adjust the soy sauce or broth. The flavor should be robust!
• Customize Your Protein: No chicken or shrimp? No problem! Sliced pork, beef, or even tofu are delicious alternatives.
• Veggie Power: Feel free to add other quick-cooking vegetables like snap peas, bell peppers, or even spinach at the end.

Final Disclosure

There you have it – my tried-and-true recipe for a truly delicious and easy Filipino Pancit. This dish is a testament to how simple ingredients, combined with a little love and the right technique, can create something truly extraordinary. Whether you’re making it for a special occasion or just a cozy family dinner, this recipe is designed to give you confidence and delicious results. So go ahead, gather your ingredients, and enjoy the wonderful experience of bringing this Filipino classic to life in your own kitchen. Happy cooking!

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