Authentic Filipino Pancit recipe

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Ingredients

4 boneless chicken thighs
1 (8 ounce) package dried rice noodles
2 tablespoons soy-based liquid seasoning (such as Maggi®), or to taste
3 tablespoons olive oil, divided
1 tablespoon sesame oil
3 cloves garlic, chopped
1 medium onion, chopped
½ large head cabbage, thinly sliced
2 carrots, julienned
1 teaspoon garlic salt

Nutrition Info

390 calories
carbohydrate: 41.7 g
cholesterol: 47.3 mg
fat: 17.3 g
fiber: 4.2 g
protein: 16.6 g
saturatedFat: 3.6 g
servingSize: -
sodium: 482.1 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a pot of water to a boil over high heat. Add chicken thighs and boil until no longer pink in the centers and juices run clear, about 30 minutes. Strain broth into a bowl to reserve. Shred chicken thighs using 2 forks.

  2. Place noodles in a large bowl and pour in hot chicken broth, adding hot water to cover if needed. Set aside until noodles are softened, 5 to 7 minutes. Blanch noodles with cold water and drain well. Place into a bowl and add soy seasoning, 1 tablespoon olive oil, and sesame oil. Mix well and set aside.

  3. Heat remaining olive oil in a skillet or large wok over medium-high heat. Saute garlic in the hot oil until it begins to brown, about 1 minute. Add onion and cook for 2 minutes. Add chicken, cabbage, and carrots. Stir-fry for 3 to 4 minutes, season with garlic salt. Mix chicken mixture with noodles, add soy seasoning to taste, and serve.

Recipe Yield

6 servings

Recipe Note

This recipe was given to me by my boss and her friend (Emmy and Judy) who are Filipino. This is a basic chicken pancit that has a flavor that is unbeatable.

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