Pancit Noodles were introduced into the Philippines by the Chinese and have since been adopted into local cuisine.)
Pancit is a Filipino cuisine and pancit are noodles, this recipe was so rewarding to make. The first time I learned about and tasted this dish was when an associate of mine brought this dish to our pot luck lunch at my workplace. It was fabulous, I loved it and needed to duplicate the dish using my own ingredients! I can show you how I made my Pancit recipe Step by Step.
This recipe may not be the authentic Pancit recipe, but this is what I came up with. Of course, I threw in some extras and have to say it’s Sooooo Good! It takes about 45 minutes to make.
The first time my 7 year old grand-daughter tried my Pancit recipe, she said, ” This is excellent Mee Mee! Lol…This is coming from a very picky eater!!
Let’s get Started! ↓
Baby Carrots, Zucchini, Celery, Onion, Garlic, Bell Pepper, Cabbage, Sugar Snap Peas, Lemon, Seasonings, Olive Oil, Soy Sauce, Boneless Chicken Breast & Bihon Rice Noodles
First thing you want to do is dice your carrots, chop zucchini, bell pepper, cabbage, onion & celery. (I use the pre-minced garlic in a jar) Then thinly slice your chicken breast.
About this thin ↑…
Heat sauté pan or fry pan to medium high, add Oil and heat for 1 minute, then add onions and garlic & sauté until translucent, for about 3 minutes…
Add chicken and stir, until chicken is no longer pink. Add Natures Seasons Seasoning Blend, Garlic Powder, Onion Powder, and Black Pepper. Continue to sauté until well blended, then add soy sauce and half of a lemon squeeze and stir…
Rake Bihon Example
Add chicken broth and place one and a half blocks of Bihon Rice Noodles on top. (The steam with soften the noodles). You must keep raking & flipping the Bihon with two forks to break it apart. If at this point, the mixture becomes dry you may add more broth. Your heat may be too high.
“While you are softening the Bihon, in a separate pan, spray cooking oil and sauté carrots, cabbage, zucchini, bell pepper and celery for 5 minutes.”
The Bihon will take about 10 minutes to break apart.
Sauté carrots, cabbage, zucchini, bell pepper, sugar snap peas and celery for 5 minutes on medium/high heat….
Lower heat to low/medium and add sautéed vegetables to chicken mixture…
Add half of a lemon squeeze, then mix all ingredients well. I found that if you use two forks and toss like you would a salad, works best! Cover for 15 minutes and you’re done!
Tada! Now you can enjoy this Pancit dish too.
To try this recipe, save or print out the Pancit recipe below and enjoy!
- 2 Large Boneless Chicken Breast
- 1 cup diced Baby Carrots
- ½ cup chopped Bell Pepper
- 1 cup chopped Celery
- 6 Sugar Snap Peas
- 1 cup chopped Zucchini
- 1 cup chopped Cabbage
- 1 small onion
- 1 TBSP Garlic (Pre-minced in a jar)
- 1 Lemon
- 1 TBSP Soy Sauce
- 1 TBSP Olive Oil
- 1 tsp Natures Seasons Seasoning Blend
- ¼ tsp Garlic Powder
- ½ tsp Onion Powder
- ¼ tsp Black Pepper
- 2 cups Chicken Broth
- Heat a large sauté or frying pan to medium/high heat, add oil & heat for 1 minute.
- Add onions and garlic and sauté until translucent for about 3 minutes.
- Add chicken and stir. Cook chicken until chicken is no longer pink, about 6-7 minutes.
- Add Natures Seasons Seasoning Blend, Garlic Powder, Onion Powder & Pepper and stir.
- Add Soy Sauce & Half of a lemon squeeze and stir.
- Add 2 cups of Chicken Broth and top with one and a half blocks of Bihon Rice Noodles.
- The steam will soften noodles, rake & flip Bihon noodles until they are soft and separated. This will take about 10 minutes.
- While the noodles are softening, in a separate large fry pan, add a spray of cooking oil and sauté Carrots, Bell Pepper, Celery, Zucchini, Sugar Snap Peas & Cabbage for 5 minutes.
- Add sautéed vegetables to the chicken mixture and lower heat to low/medium.
- Mix all ingredients well. Add half of a lemon squeeze, then mix again. I found that if you use two forks and toss like you would a salad, works best! Cover for 15 minutes and you're done! Enjoy!
I hope you enjoyed todays Pancit recipe, or if you have tried this recipe and would like to share you’re thoughts or questions, leave a comment below.