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Filipino Pancit

Filipino Pancit

A flavorful Filipino pancit recipe featuring marinated chicken, sautéed vegetables, and both Canton and Bihon noodles. Perfect for potlucks and picky eaters alike.
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Course: Main Course
Cuisine: Filipino
Keyword: authentic
Prep Time: 1 day 15 minutes
Cook Time: 35 minutes
Calories: 2347kcal
Author: Dad

Ingredients

Marinade:

  • ½ cup Soy Sauce
  • ¼ cup Avocado Oil
  • 1 tablespoon Fish Sauce
  • 1 tablespoon Sesame Oil
  • 2½ lbs Boneless Skinless Chicken Thighs
  • Dad Dust See Note For Recipe

Vegetables:

  • 1 Bag Matchstick Carrots 10oz
  • 1 Celery Stalks Cut on a diagonal
  • 1 Head Cabbage Shredded
  • 1 Pack Green onions Diced
  • 1 Onion Sliced and Chopped
  • Dad Dust See Note for Recipe
  • Black Pepper
  • Fish Sauce
  • Soy Sauce
  • 1 32oz Chicken Stock as needed

Noodles:

  • 1 16oz Canton Noodles
  • 1 16oz Bihon Noodles
  • 1 Box Chicken stock 32 oz
  • 8 Cloves Garlic Minced

Instructions

Marinate the Chicken:

  • Mix all marinade ingredients in a bowl. Slice the chicken up into bite size pieces and season liberally with Dad Dust. Add the chicken and marinade to a gallon freezer bag and refrigerate overnight.

Cook the Chicken:

  • Place a wok over medium high heat and add oil. Cook chicken in batches until done. Deglaze with chicken stock between batches. Place the chicken into a container while you cook the rest. It takes about 9 Minutes to cook a batch of chicken, there were 2 batches for my Wok size.
  • Stir-Fry Veggies:
  • Add oil to the wok and sauté celery & carrots. Season with some Dad Dust, a plash of fish sauce and a splash of soy sauce. Cook for 2 minutes. Then add cabbage and chicken stock (maybe 1 cup) and cover and cook for2 minutes. Open it up and stir it and then cook for an additional 3 minutes.
  • Add oil to the wok and sauté onions, green onions and garlic. Set aside.

Prep the Noodles:

  • Go ahead and soak the Bihon noodles in a bowl of room temp tap water for 5.5 minutes while you are cooking the rest.

Cook Canton Noodles:

  • Add the Canton noodles to wok with chicken stock, 1-3 Cups, let them absorb liquid and you stir them. You want them cooked but not mushy. This only took about 3-4 minutes. Strain and reserve broth. Set both aside.

Cook Bihon Noodles:

  • Drain the Bihon noodles and add them to the wok along with the reserved broth, and a little extra chicken stock. Season with Dad Dust, Fish Sauce and Soy Sauce. Cook uncovered for about 3 minutes. You want them cooked but not mushy.

Cook the Shrimp:

  • Add oil to the wok and add in the shrimp. Season with Dad Dust, Sesame oil, fish sauce and soy sauce. Go light with the seasoning at first. Cook for about 4 minutes, taste and adjust seasoning if needed.

Combine:

  • Mix everything together if desired, or keep proteins separate for picky eaters. Garnish with sliced lemons and serve with lemon wedges.

Video

Notes

Dad Dust Recipe: Add to a shaker bottle, mix well and use on EVERYTHING!
  • 120G Granulated Garlic
  • 120G Granulated Onion
  • 1 tablespoon MSG
SEASON AS YOU GO:
Every time you are cooking a new item in the wok add a little Dad Dust, Fish Sauce and Soy Sauce. I say to add a "splash" which is probably close to a tablespoon. Seasoning each item like this makes sure you have a nicely seasoned final dish all the way throughout.

Nutrition

Calories: 2347kcal | Carbohydrates: 80g | Protein: 246g | Fat: 116g | Saturated Fat: 20g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 60g | Trans Fat: 0.2g | Cholesterol: 1077mg | Sodium: 9084mg | Potassium: 4896mg | Fiber: 26g | Sugar: 37g | Vitamin A: 1364IU | Vitamin C: 348mg | Calcium: 568mg | Iron: 17mg
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!