Pancit (Filipino Rice Noodles)

4.7 of 5 (9)
member ratings
Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 222.3
  • Total Fat: 1.8 g
  • Cholesterol: 73.5 mg
  • Sodium: 970.5 mg
  • Total Carbs: 30.2 g
  • Dietary Fiber: 2.3 g
  • Protein: 20.0 g

View full nutritional breakdown of Pancit (Filipino Rice Noodles) calories by ingredient


Tasty Filipino recipe from my best friend's mom. Combines good proteins and lots of fresh veggies. Makes LOTS of portions, so its good for large groups or left over lunches! Tasty Filipino recipe from my best friend's mom. Combines good proteins and lots of fresh veggies. Makes LOTS of portions, so its good for large groups or left over lunches!
Number of Servings: 15


    6 cubes chicken bouillon
    8 cups water
    1 can chicken broth (adds taste to chicken)
    1 lb boneless, skinless chicken breast
    1 lb small raw shrimp (deveined with no tails)
    6 cloves garlic
    1 TBSP black peppercorns
    1 large onion
    4-6 celery stalks (thinly sliced, think little boomerangs)
    4-6 large carrots (julienned)
    1 whole head napa cabbage (chopped)
    2 cups sliced mushrooms (optional)
    1/3 cup soy sauce
    1/4 cup fish sauce (found in the asian isle)
    3 packages rice noodles (also found in the asian isle or in asian food stores)


Makes 15-20 servings

1. boil water with peppercorns, 4 whole cloves of garlic, bouillon, chicken broth, and chicken breasts until chicken is tender.

2. cut cooked chicken into chunks, set broth aside.

3. in heated wok, saute 1 clove minced garlic, and 1/2 of the onion. Add chicken and shrimp. Cook until shrimp are pink.

4. Add celery, carrots, mushrooms and cook at high setting in wok until mushrooms are soft.

5. Add napa cabbage, and cook in down in wok until cabbage is soft and the cabbage volume gets smaller.

6. Remove meat and veggie mixture from wok.

7. Saute other half of the onion and 1 clove minced garlic in the wok. Add soy sauce, fish sauce, and 6 cups of chicken broth (set aside). Bring to a boil.

8. Spray rice noodles with water to soften them slightly. Add the noodles to the boiling mixture in the wok. Cover and simmer until the noodles are soft and have absorbed most of the liquid.

9. Mix the veggie/meat mixture with the cooked rice noodles. Serve as a meal or divide it up for several lunches! Enjoy!

Number of Servings: 15

Recipe submitted by SparkPeople user CAZ_NJ.

Member Ratings For This Recipe

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    This was really good and the family loved it. - 5/13/21

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    CAZ NJ, I love you! This recipe was always made at work for all birthday parties as I was told that this dish was a traditional one made for the birthday person and was for sharing with others to bring good fortune for the person in the coming year. And it is soo addicting! - 2/27/12

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    Very Good
    It was pretty good and filling, will make again. - 9/21/11

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    yummy! - 2/3/11

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    Very Good
    Just had this for lunch, it was wonderful - 1/27/10

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    I grew up on pansit as the best soul-food ever. So glad its on here, now I won't feel guilty when I eat it! :D - 1/19/10

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    Pancit is an all time favorite dish of mine, I grew up eating it. This recipe did a great job of duplicating it. I love that it makes such a large batch. My only changes: I left out the mushrooms and had lime (or lemon) wedges for squeezing onto it at the table (absolutely essential!!!) - 9/6/09

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    Very Good
    this was very good. I used the wide rice noodles rather than the tradional vermicelli sytle. Still delicious and filling. Boyfriend really enjoyed it too! - 10/21/08

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    I love pancit! There are many kinds of pancit actually, and here in Bicol province in the Philippines, they have pansit bato, which has chili on it. Even if I just had a small serving, it was very filling and delicious! Though pansit bihon by my mother is still my favorite! Sarap maging Pinoy! - 10/12/08

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    My daughter in law is Filipino and they are coming for a visit in a couple of weeks.....can't wait to make this! - 10/8/08

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    I LOVE pancit. It's one of my favorite Asian dishes. I made it tonight, actually :-) - 10/7/08