Authentic Filipino Chicken Pancit Recipe with Stir-Fry Noodles

Dorina’s chicken pancit is loaded with vegetables and brightened by garlic, onion, and fresh ginger for a balanced, home-style noodle dish.

Ingredients

• 1.5 lbs boned chicken + 1 cup water + 1 teaspoon soy sauce OR 3 boneless chicken breasts + ½ cup chicken broth + 1 teaspoon soy sauce
• 1 package rice stick pancit noodles
• 1 package dried shiitake mushrooms
• 1 yellow onion, chopped
• 2 tbsp plus ¼ cup soy sauce
• 2 garlic cloves, finely chopped
• 1 tbsp fresh ginger, finely chopped
• 1 tbsp vegetable or olive oil
• ½ head cabbage, shredded
• 2 carrots, thinly sliced
• 3 celery stalks, sliced
• 1 can water chestnuts, sliced
• 1 can bamboo shoots, sliced
• 1 can baby corn, diced
• 1.5 cups water or chicken broth
• 3 eggs, hard-boiled and sliced
• 5 green onions, sliced lengthwise and cut into 3-inch strips
• Salt and pepper

Instructions

Cue Up The Episode!

Listen to Dorina’s episode of The Storied Recipe Podcast, “A Conversation with Dorina Gilmore-Young, Author of Cora Cooks Pancit,” while you cook for context and company.

Make The Recipe

Prep

1. Prepare the chicken ahead if you like. Steam boned chicken in a large pot with water and 1 teaspoon soy sauce for about 25 minutes. Cool and shred.
   1. Alternative: Cook boneless chicken breasts with chicken broth and 1 teaspoon soy sauce in a crock pot on high for 3 hours or low for 6 hours, then shred.
2. Soak the rice stick noodles in warm water for about 30 minutes.
3. Soak the dried shiitake mushrooms in warm water for 30 minutes in a separate bowl.
4. While the noodles and mushrooms soak, prepare and chop the vegetables.

Make The Pancit

1. Drain the mushrooms. In a skillet, heat the shredded chicken with the drained mushrooms, chopped yellow onion, and 2 tablespoons soy sauce. Add garlic and ginger, season with salt and pepper, then set the mixture aside.
2. In a large shallow pot, heat 1 tablespoon oil. Add cabbage, carrots, celery, water chestnuts, bamboo shoots, and baby corn. Season with salt and pepper and cook briefly so the cabbage and carrots remain slightly crisp. Stir in the chicken and mushroom mixture.
3. Drain the noodles and add them to the pot along with 1.5 cups water or chicken broth and ¼ cup soy sauce. Gently combine and cook 10–15 minutes until the noodles and vegetables are tender and blended.
4. Garnish with sliced hard-boiled eggs and the prepared green onion strips. The green onions will curl when cut this way. Serve warm.

For a richer flavor, use chicken broth instead of water when steaming or simmering the chicken. Adjust soy sauce to taste and add more vegetables or protein as you prefer.