This noodle dish is a perfect side dish for large family gatherings or enjoy it as a main course. The chicken and vegetables with two different noodles makes this a complete meal that is as delicious as it is colorful! A family favorite, this recipe is always requested by newcomers. There are many variations of this dish throughout the Philippines, but this recipe is exactly as it was taught to me by my mother-in-law in 1998.

Servings: 12 sides or 6 main course
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Ingredients:

4 garlic cloves
1 large yellow onion
6 stalks of celery
8 oz green beans (washed and ends snipped)
10 oz bag shredded carrots
1 rotisserie chicken (or 3 cups shredded chicken)
1 tablespoon olive oil
1/4 cup soy sauce (plus more to taste)
16 oz package rice stick bihon noodles
8 oz package flour stick pancit canton noodles
2 cups chicken broth
Pepper to taste
Lemon cut in wedges (optional)

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step 1: Mince garlic and dice onion. Slice celery at a diagonal. Chop green beans into bite size pieces.

minced garlic and diced onion on a cutting board with a chef's knife

Step 2: Pull rotisserie chicken apart into bite-sized pieces, discarding skin, bones, and any fatty pieces.

a rotisserie chicken being pulled apart by hand

Step 3: Place rice stick noodles in a large bowl filled with very hot tap water. Let soak until noodles are soft. They don’t need a lot of heat to go from very crunchy to soft and tender. Just let them sit and occasionally stir them around. Drain in colander and rinse. Set aside.

crunchy rice stick noodles in a bowl of water

tender rice stick noodles in a bowl of water

Step 4: Place pancit canton noodles in a large pot over low heat with chicken broth. The noodles will be very brittle at first, but will soften. Stir occasionally (for about 10 minutes) until noodles are tender and chicken broth is absorbed. Set aside.

cru\nchy pancit canton noodles in a pot with chicken broth

soft pancit canton noodles in a pot with chicken broth absorbed

Step 5: While noodles are soaking, place a large pot (my kids named this one my pancit pot! It’s huge and I use it for so many dishes!) over medium heat with olive oil. Cook onion and garlic for 5 minutes until onion begins to soften. Garlic can burn and turn bitter very easily so reduce the heat to medium low if your pan is too hot.

onion and garlic sautéing in a large pan

Step 6: Add celery and green beans and stir. Cover and cook for 10 minutes stirring occasionally. Add shredded carrots, cover and cook for 5 minutes, continuing to stir occasionally. Vegetables are done when they are tender, but not soggy.

celery and green beans in a pot with garlic and onion

shredded carrots being cooked in a pot with celery, garlic, green beans, and onion

Step 7: Stir in chicken, then use two large spoons to mix pancit canton noodles, then rice stick noodles into pot with vegetables and chicken. This is where the giant pot comes in handy!

chicken being stirred into vegetable mix

Step 8: When noodles are thoroughly mixed in, add 1/4 cup of soy sauce and some freshly ground pepper, then stir. Taste and add up to 1/4 cup more of soy sauce if necessary.

Step 9: Serve with a squeeze from a lemon wedge and enjoy!

Tips:

For authentic Filipino flavor, use Silver Swan soy sauce.
The soy sauce and noodles can all be found at your local Asian market.
Don’t be intimidate by the number of steps! This dish is very difficult to mess up!

Filipino Pancit

Beth

Prep Time 20

Cook Time 25

Total Time 45

Servings

Ingredients

4 garlic cloves
1 large yellow onion
6 stalks of celery
8 oz green beans washed and ends snipped
10 oz bag shredded carrots
1 rotisserie chicken or 3-4 cups shredded chicken
1 tablespoon olive oil
1/4 cup soy sauce plus more to taste
16 oz package rice stick bihon noodles
8 oz package flour stick pancit canton noodles
2 cups chicken broth
Pepper to taste
Lemon cut in wedges optional

Instructions

Mince garlic and dice onion. Slice celery at a diagonal. Chop green beans into bite size pieces.
Pull rotisserie chicken apart into bite-sized pieces with fingers or 2 forks, discarding skin, bones, and any fatty pieces.
Place rice stick noodles in a large bowl filled with very hot tap water. Let soak until noodles are soft. They don't need a lot of heat to go from very crunchy to soft and tender. Just let them sit and occasionally stir them around. Drain in colander and rinse. Set aside.
Place pancit canton noodles in a large pot over very low heat with chicken broth. The noodles will be very brittle at first, but will soften. Stir occasionally (for about 10 minutes) until noodles are tender and chicken broth is absorbed. Set aside.
While noodles are soaking, place a large pot over medium heat with olive oil. Cook onion and garlic for 5 minutes until onion begins to soften. Garlic can burn and turn bitter very easily so reduce the heat to medium low if your pan is too hot.
Add celery and green beans and stir. Cover and cook for 10 minutes stirring occasionally. Add shredded carrots, cover and cook for 5 minutes, continuing to stir. Vegetables are done when they are tender, but not soggy.
Stir in chicken, then use two large spoons to mix pancit canton noodles, then rice stick noodles into pot with vegetables and chicken. This is where the giant pot comes in handy!
When noodles are thoroughly mixed in, add 1/4 cup of soy sauce and some freshly ground pepper, then stir. Taste and add up to 1/4 cup more of soy sauce if necessary.
Serve with a squeeze from a lemon wedge and enjoy!

Notes

For authentic Filipino flavor, use Silver Swan soy sauce.
The soy sauce and noodles can all be found at your local Asian market.
Don’t be intimidate by the number of steps! This dish is very difficult to mess up!