Pancit

    Pancit

    (79)
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    1hr


    78 people made this

    About this recipe: This is a stir-fried Fillipino noodle dish - quick and easy to make, a great one-pan meal.

    Ingredients
    Serves: 4 

    • 280g thin rice noodles
    • 280g skinless, boneless chicken thighs, finely diced
    • 280g pork fillet, finely diced
    • 250ml (1/2 cup) soya sauce
    • freshly ground black pepper to taste
    • 1/2 medium head cabbage, shredded
    • 2 carrots, finely grated
    • 2 spring onions, roughly chopped
    • 280g raw prawns, peeled and deveined

    Directions
    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. Place the rice noodles in a large bowl, and cover with warm water. When soft, cut into 10cm. Drain, and set aside.
    2. In a frying pan over medium heat, brown the chicken and pork until no pink shows. Season with soya sauce and pepper. Remove from frying pan and set aside. Add the cabbage and carrots to the pan and cook until tender. Stir in the noodles, spring onions and prawns. Cook for 4 to 5 minutes then add the chicken and pork. Stir-fry 5 minutes.
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    Reviews and ratings
    Global ratings:
    (79)

    Reviews in English (82)

    by
    260

    As a Filipina (female for Filipino) who was born and raised in the Philippines, I tried this recipe and it's pretty authentic to me. I beg to differ, by the way, Oyster Sauce is not an authentic recipe for Pancit.  -  15 Nov 2004  (Review from Allrecipes US | Canada)

    by
    155

    i haven't tried this recipe since i have my own "family recipe" but i had to respond to MOM2SOFIA's comment. i'm a true filipino. make pancits all the time and family makes it all the time since i was a young child. we filipinos DO NOT use oyster sauce for pancit. it's usually soy sauce and/or patis (fish sauce).  -  06 Mar 2006  (Review from Allrecipes US | Canada)

    by
    135

    Any noodle dish tastes better when you make the noodles with chicken broth as opposed to plain water. Fish sauce (patis) is the way to go if you want it to taste right. And maybe some lemon or calamansi right before you eat it.  -  19 Mar 2007  (Review from Allrecipes US | Canada)

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