Pancit with noodles, vegetables, and chicken
Filipino Recipes

Pancit (Filipino Stir Fried Noodles)

Cooks in 45 minutes Difficulty Medium 0 comments

Pancit (pronounced: Pan-sit) is one of the most well-known and beloved Filipino dishes of all time. Here is my personal recipe for your next Pancit craving!

What is pancit?

Pancit is a type of stir fried noodles that is widespread in the Philippines, as well as with Filipinos living abroad. I believe its origins are derived from Chinese cuisine, much like the popular Lumpia Shanghai (egg rolls), as pancit resembles a lot like chow mein (another popular Chinese dish).

What makes pancit different from traditional stir fried noodles?

The toppings in pancit is what differentiates it from other stir fried noodles. The flavors in pancit mostly come from the quality of stock you use, and through salty toppings like Chinese sausage or pork belly. It uses less seasonings and sauces, too, so it has more of a fresher flavor than a deliciously charred flavor.

Bihon and Canton noodles

For starters, the noodles in pancit consist of bihon (pronounced: bee-hon) and canton (pronounced: can-ton). Both are different noodle sizes with relatively different ingredients.

Bihon is smaller, thinner, and translucent, kind of like vermicelli noodles. There are a variety of brands that offer bihon noodles. Depending on which brand you choose, the ingredients differ ever so slightly.

Canton is the thicker noodles and is yellow in color. Again, there are a variety of brands offering canton noodles, and each brand uses their own ingredients.

Pancit doesn’t necessarily need both bihon and canton noodles. However, the bihon and canton noodles together pair really well. This is because bihon noodles is naturally more seasonable and therefore hold more flavor, and canton offers texture. So, adding both helps both with flavor and texture!

Give this recipe a shot!

This is my original recipe, one that worked for me and my husband’s tastebuds. Even though traditional pancit includes Chinese sausage, I left it out due to personal preference. So, feel free to omit and add other toppings as you see fit, just as I did!

Filipino pancit bihon and canton noodles with vegetables

Pancit (Filipino Stir Fried Noodles)

A staple Filipino dish! This is my personal recipe that I make at home.
Print Pin Rate
Course: Main Course
Cuisine: Filipino
Keyword: Dinner, Filipino, Noodles
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 933kcal
Author: Micah Alvord
Cost: $30


  • Wok (If you don't have a wok, use a big pan with high edges)


  • 1 tbs neutral flavored oil Such as Vegetable or Canola
  • 2 pieces bihon noodles See notes for important info about this
  • 1 package fresh canton noodles
  • 2 sticks celery, diced Use the celery leaves too
  • 1 onion, diced
  • 4 cloves garlic, minced Add a bulb of garlic instead, if desired
  • 2 carrots, julienned or sliced
  • 1/2 cabbage, roughly chopped Add more if desired
  • 3 handfulls green beans, thinly diagonally sliced
  • 800 grams pork belly or chicken, small pieces
  • 900 mL chicken stock
  • 2 tbs fish sauce
  • 1 tbs soy sauce
  • salt and pepper


  • Cook the meat of your choice. Then, set aside. Alternatively, you can cook the meat alongside the vegetables when it's boiling. Or better yet, use leftover cooked meat to speed up the process (I prefer using already cooked meat).
    800 grams pork belly or chicken, small pieces
  • Add oil into the wok on high heat.
    1 tbs neutral flavored oil
  • Add onions, carrots, and celery. Sauté for 2 – 3 minutes until onion has softened.
    2 sticks celery, diced, 1 onion, diced, 2 carrots, julienned or sliced
  • Add garlic, then sauté for 1 minute. Be careful not to burn the garlic.
    4 cloves garlic, minced
  • Add chicken stock, cabbage, and green beans. Bring to a boil. Boil for about 5 so the vegetables are firm but cooked. Add salt and pepper (season to taste), and fish sauce (season to taste).
    1/2 cabbage, roughly chopped, 3 handfulls green beans, thinly diagonally sliced, 900 mL chicken stock, salt and pepper
  • Remove all the vegetables out of the wok, and set them aside (you can use just put everything in one big bowl), leaving only the liquid behind. Bring the liquid to a boil.
  • Add the bihon noodles into the wok. It may look like there's not enough liquid or that the noodles will not soften up, but trust the process. Let the bihon noodles cook in the stock and occasionally stir the noodles until all the liquid has been absorbed and noodles are soft.
    2 pieces bihon noodles
  • Once bihon noodles are cooked, season it with fish sauce so it's slightly salty. The salty bihon noodles will intertwine with the rest of the ingredients (which aren't as flavored), so making the noodles saltier will add more flavor once you add everything back in.
    2 tbs fish sauce
  • Add the canton noodles in. Mix well.
    1 package fresh canton noodles
  • Add the vegetables back in and mix well. Season with soy sauce, and more fish sauce (if needed).
    1 tbs soy sauce
  • Enjoy!


Bihon Noodles
The noodles vary depending on the brand. Therefore, be sure to read the label at the back of the packaging to give you an indication of how much liquid to use per bihon piece. The brand I use says to use 450mL of liquid per bihon piece. Adjust the liquid according to the brand of bihon you buy.


Serving: 400g | Calories: 933kcal | Carbohydrates: 83g | Protein: 58g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 228mg | Sodium: 1486mg | Potassium: 1206mg | Fiber: 7g | Sugar: 12g | Vitamin A: 5555IU | Vitamin C: 50mg | Calcium: 131mg | Iron: 5mg

Leave a Comment

Your email address will not be published. Required fields are marked *


Recipe Rating