Ground pork, veggies, and rice noodles are tossed with an umami sauce in this simple Filipino Pancit Recipe. Quick, easy, all-in-one affordable dinner, perfect for busy weeknights!
Easy Filipino Pancit Recipe
Like lumpia, this Filipino pancit recipe is one we’ve come to love through our Filipino friends. And, also like lumpia, everyone makes this dish a little different. The recipe below is for our favorite version of it but I’ve included lots of customization ideas too.
If you’ve never tried Filipino pancit, you’re in for a treat. If you love dishes like chow mein and lo mein, you’re going to love pancit.
Why You’ll Love This Dish
- Quick and easy. This Filipino pancit recipe comes together fast. That’s one of the reasons it’s such a popular dish – the noodles themselves are quicker and easier to cook than rice.
- Easy to customize. Pancit is a very versatile dish and you can easily customize this recipe to what you have in the kitchen. Swap the ground pork for chicken, add your favorite veggies, etc. I provided more suggestions below.
- No side dishes needed. Filipino pancit is a complete dinner in one pan. There’s no need to make anything else.
What Is Pancit?
Pancit is a Filipino noodle dish, similar to a stir fry, made with noodles, veggies, and a protein. The term is general and you’ll find various types of pancit at different restaurants. It’s one of those recipes where every family makes it a little different. This Filipino pancit recipe is made with rice noodles, ground pork, and veggies in a savory sauce.
Fun fact – Pancit is often served on birthdays as it’s considered to symbolize a long life.
Ingredients Needed
This Filipino noodle recipe is made with rice noodles, ground pork, veggies, and just a few other easy-to-find ingredients.
(Be sure to scroll below to the printable recipe card for details and measurements.)
- Thai vermicelli rice noodles – You can usually find these in the Asian section of your grocery store.
- Vegetable oil – A neutral oil used to sauté the pork and veggies.
- Ground pork – This is my preferred protein for pancit, but diced up chicken can be used instead, adjusting the cooking time.
- Aromatics – Garlic, ginger, and onion add aromatics and flavor to this simple stir fry.
- Veggies – I like to use carrots, green cabbage, and water chestnuts in my pancit though you can easily customize it with your favorites.
- Scallions – Diced for extra flavor and color.
- Salt & pepper – Seasons the dish.
- Soy sauce – I always use low-sodium, especially since we’re adding salt to the recipe.
- Oyster sauce – Oyster sauce adds a rich, savory flavor to the noodles.
How To Make Filipino Pancit
Pancit makes an easy weeknight dinner because it comes together quickly in a few steps.
(Be sure to scroll below to the printable recipe card for details and measurements.)
- Prep the noodles. Prepare the noodles according to the package instructions – some of them only need to be soaked.
- Cook the pork. Heat the oil over medium-high heat. Cook the pork, leaving it undisturbed for a minute to get a char, then breaking it into tiny crumbles until cooked through. Drain off excess grease. Add the garlic and ginger, cooking until fragrant.
- Add the veggies. Stir in the veggies and saute for 3-5 minutes, until tender.
- Combine. Add the salt, pepper, soy sauce, and oyster sauce. Add the noodles and toss to combine.
- Enjoy. Adjust the seasoning as desired. Enjoy!
Tips & Variations
- Use other protein. I like the ease of using ground pork but you can also use pork chops cut into small 1-inch pieces. You could also use chicken, beef, or even shrimp in place of the pork. Just adjust the cooking times accordingly.
- Add other veggies. One of the great things about stir fries is that you can easily customize them to your preference. Other veggies that would do well in this Filipino pancit recipe include baby corn, snap peas, and green beans.
- What other noodles can I use? Any thin noodle will work – bihon noodles are a great option as are any rice noodle.
- Adjust the flavor. I like to go easy on the salt when I first season this dish, especially since soy sauce and oyster sauce can both be a bit salty, and taste test at the end. You can always add more.
Video: Filipino Pancit Recipe
Serving Suggestions
This Filipino pancit makes an easy dinner on its own. There’s truly no need for other sides as you have the protein and veggie built right in, and it’s quite filling. However, I can rarely resist adding some Filipino lumpia to the menu or finishing the meal with Filipino Turon for dessert.
Proper Storage
- Fridge. Store leftover pancit in an airtight container in the fridge for 3-4 days. Note that the noodles will absorb more of the sauce as they sit. I don’t recommend freezing this dish.
- Reheat. Reheat leftovers in the microwave or on the stovetop until heated through. Add in a touch of broth to loosen the noodles up, if necessary.
More Asian-Inspired Recipes To Try
- Easy Cashew Chicken
- Gochujang Pasta
- Lumpia
- Sheet Pan Beef Bulgogi
- Korean Short Ribs
- Thai Drunken Noodles
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Filipino Pancit
Ingredients
- 8.8 ounce package dry Thai Vermicelli rice noodles
- 2 tablespoons vegetable oil
- 1 pound ground pork
- 4 cloves garlic , minced
- 1 inch fresh ginger , peeled and minced
- 1 small onion , finely minced
- 1 medium carrot , finely minced
- 2 cups shredded green cabbage
- 1/3 cup finely minced water chestnuts
- 2 scallions , diced
- 1 teaspoon coarse salt
- 1 teaspoon ground black pepper
- 2 tablespoons low sodium soy sauce
- 1 tablespoon oyster sauce
Instructions
- Prepare/soak noodles according to package directions.
- Heat the vegetable oil in a nonstick skillet over medium-high heat. Once hot and shimmering, add in the ground pork and cook, undisturbed for 1 minute to get a golden char, then continue cooking breaking it up into tiny crumbles, until no pink remains, about 5 minutes. Drain off any grease.
- Add the garlic and ginger to the skillet and cook until fragrant, about 20 seconds.
- Stir in the onion, carrots, cabbage, water chestnuts, and scallions. Sauté for about 3 to 5 minutes until the vegetables are tender.
- Season with the salt and pepper and stir in the soy sauce and oyster sauce.
- Add noodles to the pork and vegetable mixture. Toss to combine.
- Taste and adjust seasoning if desired. Serve and enjoy!
