Quick and Easy Pancit Recipe

Wonderful! Tasted just like my mom's pancit! I used rice noodles and soaking them for about ten minutes did the trick, but make sure to break the noodles before soaking them or you'll have some really long noodles. The noodles, when cooked, will come out with an al dente texture to them.. Even Mom's leftovers still had that a day or two later. It's just the nature of the beast. Just a couple of things: I switched in green onions for the diced onions for color, used leftover chicken (this is a great dish for any leftover meat, including beef and pork) and used garlic powder to control the garlicky flavor better. Perhaps most importantly, I used Kikkoman soy sauce to cook with. Growing up, Kikkoman was for cooking with, due to it's lighter flavor, and La Choy was for seasoning at the table. I still follow that rule, and it works very well for pancit. I would highly recommend adding as many veggies and meats as you would like, just increase the amount of sauce you need. The only warning I'll leave anyone with is that I found the meat too salty after having been sauteed with the veggies in the soy sauce and oil. Next time I prepare this, I will saute the veggies by their lonesome until just about done, then throw in the meat to warm, followed almost immediately by the noodles. Play with it, make it your own, and enjoy! This is an awesome, easily prepared party dish. You'll be amazed by how much is made with one package of noodles.

When you shop for the rice noodles, look for the package labeled "pancit bihon", or "bihon". Keep in mind that not all rice noodles are the same. Some rice noodles are for Vietnamese pho, while some are for pad thai. I am Filipina, and I like to garnish my pancit with thinly sliced green onions. They add color and additional flavor. Another traditional topping is sliced hard boiled eggs.

I spiced it up a bit, with some chopped birdseye peppers. A time saving hack was using packaged coleslaw (the kind in a bag without dressing) the carrots and cabbage are chopped perfectly.

This is very basic. I normally make this but use Aloha Shoyu soy sauce. You can usually find this at your local Asian Market. I add snap peas, and green onions. The noodles can be cut or left as is. I use sesame oil to sauté vegetables in, also add fish sauce. I top with fried garlic, and you can buy this at the Asian Market as well. You can use fresh green beans as well or add bamboo shoots or water chestnuts. I use the Napa Cabbage instead of regular green cabbage and matchstick sliced carrots. You can add whatever veggies you like. And I scramble 2 eggs into it like I would if making fried rice.

Decent recipe for beginner pancit. Growing up we always made pancit when we made lumpia (Filipino egg rolls) and the juice from the draining veggie and pork stuffing from the lumpia was used to season the pancit. Save yourself some time and just go to any Asian market and get packets of pancit mix along with some actual pancit bihon rice noodles from the Philippines. And then enjoy!

I made Pancit the first time 20yrs ago. This recipe is the basic..I soaked the rice Stix in the broth I boiled the chix in.. added slices of Chinese sausage, shrimp and a Tbsp of Hosin Sauce to bump up Flavor..

Added ginger, turmeric, extra garlic, sesame oil, Mongolian hot oil. My husband had three helpings!!

I used less soy sauce, and added a few drops of fish sauce and sesame oil. Made all the difference in the world. Also, shrimp instead of chicken.

Instead of pre-soaking the rice noodles in water, traditionally, filipinos will use a cup of water or even better, chicken broth and pour it in the pan after stir frying the vegetables and chicken. Put in the rice noodles and stir/mix until the lquid is soaked up. Chicken broth is preferred since water has no taste.

We ate it. It was okay, but as other reviewers have said, it was very bland. I even doctored it up with toasted sesame oil, seasoned rice wine vinegar, some shallots, I softened the noodles in chicken boullion, added toasted sesame seeds at the end along with crushed dry roasted peanuts and servedd momofuko's crunchy garlic chili oil on the side. Still was very bland. Don't think I'll make this again and will look for a more authentic version.

Delicious! Very large servings- halved everything except soy sauce and garlic and it was enough for around 5 people. Also cooked chicken in the same pan used to cook everything else (w/o washing in between) to add more chicken flavor. Don't forget to add some salt with each new addition to the pan and some pepper when finished and it's amazing!

Great

Followed the recipe, but used bag cole slaw mix to save time. It worked great. When I make it again (and I will), I will use sesame oil instead of the vegetable oil. I will add about a half cup of chicken stock to make sure there's enough liquid to wilt the veggies. Finally, I think I'll add some coarsely chopped fresh mushrooms (even though it's a deviation from traditional pancit) to give the dish additional flavor and to create a sauce. Will make this again with just a few tweaks.

As written, this recipe is a 2/5. There's absolutely no seasoning other than a ¼ cup of soy sauce. With improvements, it's a 4/5: heavily season the chicken, add red pepper flakes, add rice vinegar, add more lemon. It still needed something else and I'm not sure what else.

I don't know why people are saying this had so much flavor. All it uses is soy sauce, and not very much for this amount of vegetables and noodles. I had to use almost a whole bottle of soy sauce (albeit, low sodium), plus quite a few other random sauces I had in my fridge, plus some vinegar, to give this any flavor.

So much flavor for so little effort.

Very easty and my husband and I loved it. It makes a LOT, but we enjoyed the leftovers to the last bite.

I added broccoli and switched the rice noodles with angel hair pasta. I also added yoshida for a little flavor. My whole family loved it, especially the grandkids. Will definitely make again.

So simple and full of flavor. Shrimp, chicken or pork can be add or meatless. They are are all good. Enjoy we did!

I loved pancit for years but moved away from my Filipino friends so I learned to make it. I substituted bok choy for cabbage and pork instead of chicken although I have also used chicken as well.