This easy never let you down recipe is similar to Singapore Street Noodles. It takes 10 minutes or less to cook. Singapore Noodles (Singapore Mei Fun) Pancit is a broad category of Filipino noodle dishes, while “Singapore noodles” refers to a specific Cantonese stir-fried dish made with thin rice vermicelli and curry powder. The main differences are that pancit is a Filipino term for a variety of noodle dishes with different noodle types and regional variations, and Singapore noodles are defined by their use of curry powder, a flavor not typically found in pancit. Both are often stir-fried with vegetables and proteins and can use similar thin rice noodles (pancit bihon) as a base.
Pancit: A Beloved Filipino Noodle Dish
Pancit is a popular and traditional Filipino noodle dish, often served at gatherings, celebrations, or just as a comforting family meal. It’s typically made with thin rice noodles and loaded with vegetables and your choice of protein—chicken, pork, turkey, beef, or even shrimp.
When people ask me what pancit is like, I usually say it’s similar to Chinese lo mein, but with thinner noodles and a simpler, more savory sauce. My go-to version uses soy sauce and chicken broth for the base, with my secret ingredient (see below) that gives it a unique flavor twist.
The cooking process is very much like a stir-fry: you sauté your chosen protein and lots of fresh veggies, then toss in the cooked noodles and sauce. It all comes together in one large pot or wok, making it an easy and satisfying one-pan meal.
Ingredients
- 8 oz dried Golden Bihon Cornstarch Noodles (or substitute any Asian noodles follow package instructions, lo mein is a great substitute)
- 2 tbsp toasted sesame oil, plus more if needed
- 1 lb boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 1 1/2 tsp kosher salt, divided (plus more to taste)
- 1 large yellow onion, diced (about 2 cups)
- 5 garlic cloves, minced
- 8 oz carrots (2 medium or 1 large), peeled and julienned (about 1 1/2 cups)
- 1/4 medium green cabbage (about 8 oz), thinly shredded (2 to 2 1/2 cups)
- 6 oz snow peas, ends trimmed
- ground black pepper
- 1/2 cup soy sauce
- 2 medium scallions, thinly sliced
- 1 medium lime, cut into wedges
Instructions
- Soften the Noodles:
Bring a large pot of water to a boil. Turn off the heat, add the dried noodles, and submerge them fully. Let them soak for about 5 minutes, or until softened. Drain and set aside. - Cook the Chicken:
In a large wok or 12-inch skillet, heat 1 tablespoon sesame oil over medium-high heat until shimmering. Add the chicken in a single layer and season with 1/2 teaspoon salt. Cook undisturbed for 3–4 minutes to brown. Stir and continue cooking for another 3–5 minutes until cooked through. Transfer to a plate. - Sauté the Aromatics:
Add the remaining tablespoon of sesame oil to the pan. Sauté the onion and garlic for about 2 minutes until softened and fragrant. - Cook the Vegetables:
Add the carrots and season with the remaining 1 teaspoon salt. Stir-fry for 2 minutes. Add the shredded cabbage and cook until slightly wilted, about 2 minutes more. Toss in the snow peas and a few grinds of black pepper; stir-fry for another 2 minutes until crisp-tender. - Combine Everything:
Return the cooked chicken and any juices to the pan, along with the drained noodles. Pour in the soy sauce and season with more black pepper to taste. Stir-fry for 1–2 minutes until everything is well combined and heated through. - Finish and Serve:
Stir in half the scallions and cook for 1 more minute. Taste and adjust seasoning as needed. Garnish with the remaining scallions and serve hot with lime wedges on the side.