Ingredients:

• 8 ounces of rice noodles (bihon or pancit noodles)
• 2 tablespoons vegetable oil
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 medium carrot, julienned
• 1 bell pepper (red or green), thinly sliced
• 1 cup cabbage, shredded
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup cooked chicken, shredded (or pork/shrimp as desired)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce (optional)
• 1 teaspoon ground black pepper
• 2 green onions, chopped (for garnish)
• Lemon or calamansi wedges (for serving)

Preparing the Noodles

1. Start by soaking the rice noodles in warm water for about 20-30 minutes. This will soften them and make them easier to stir-fry later. If you’re using bihon noodles, they usually take less time, so keep an eye on them. Once they’re pliable, drain and set aside.

Preparing the Vegetables

2. While the noodles are soaking, let’s prep our vegetables. Thinly slice the onion and garlic, julienne the carrot, and slice the bell pepper. Shred the cabbage and trim the green beans. Having everything ready will make the cooking process smoother.

Cooking Process

3. In a large wok or skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, add the sliced onion and sauté for about 2-3 minutes until they become translucent.

4. Next, add the minced garlic and stir-fry for about 30 seconds until fragrant. Be careful not to burn the garlic, as it can turn bitter.

5. Add the julienned carrots and sliced bell pepper to the pan. Stir-fry for another 2-3 minutes until they start to soften.

6. Toss in the shredded cabbage and green beans. Stir everything together and cook for an additional 3-4 minutes. The vegetables should be vibrant and slightly tender but still have a bit of crunch.

7. Now, it’s time to add the cooked chicken (or your choice of protein). Stir well to combine everything. If you’re using shrimp, make sure they are cooked through before adding them to the mix.

8. Pour in the soy sauce, oyster sauce, and fish sauce (if using). Sprinkle in the ground black pepper. Stir everything together, ensuring that the noodles and vegetables are well-coated with the sauces. Let it cook for another 2-3 minutes.

Combining the Noodles

9. Now, it’s time to add the soaked and drained noodles to the pan. Gently toss the noodles with the vegetable and protein mixture. Be careful not to break the noodles; you want them to remain long and intact.

10. If the mixture seems a bit dry, you can add a splash of water or more soy sauce to help the noodles absorb the flavors. Continue to stir-fry for about 5-7 minutes, allowing the noodles to heat through and soak up all the delicious sauce.

11. Taste the pancit and adjust the seasoning if necessary. You can add more soy sauce or a pinch of salt if you feel it needs it.

Garnishing and Serving

12. Once everything is well combined and heated through, remove the pan from the heat. Transfer the pancit to a large serving platter.

13. Garnish with chopped green onions on top for a fresh touch. You can also add some lemon or calamansi wedges on the side for that zesty kick.

14. Serve the pancit warm, and enjoy it with your family and friends. It’s perfect for any occasion, whether it’s a birthday, holiday, or just a casual dinner.

Tips for the Perfect Pancit

– Feel free to customize the vegetables based on what you have on hand. Snow peas, mushrooms, or even broccoli can be great additions.
– If you want a vegetarian version, simply omit the meat and add more vegetables or tofu for protein.
– For a spicier kick, you can add sliced chili peppers or a dash of chili sauce while cooking.
– Pancit is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days.