Mixed Noodle Pancit with Chicken and Egg Wheat Noodles

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty Filipino pancit combining tender chicken and a mix of rice vermicelli and egg wheat noodles for a satisfying texture and rich flavor. This Filipino recipe, ready in about 40 minutes, pairs chicken thighs, rice vermicelli noodles (bihon), egg wheat noodles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 4 Filipino cuisine 400 cal/serving

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Ingredients

10 oz, boneless and skinless, sliced chicken thighs
100 g rice vermicelli noodles (bihon)
100 g egg wheat noodles
3, minced garlic cloves
1 small, chopped yellow onion
1 medium, cut into thin strips carrots
1/2 cup green peas
1/3 cup soy sauce
1 1/4 cups chicken broth
2 tbsp vegetable oil
1/4 tsp black pepper
2 stalks, sliced spring onions

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Instructions

Step 1: Soak 100 g rice vermicelli noodles in warm water for 10 minutes until softened; drain. Boil 100 g egg wheat noodles in salted water for 3 minutes until al dente; drain and set aside.
Step 2: Heat 2 tbsp vegetable oil in a large pan over medium heat. Add 3 minced garlic cloves and 1 chopped small yellow onion, sauté for 2 minutes until aromatic.
Step 3: Add 10 oz sliced chicken thighs to the pan. Cook for 6-7 minutes, stirring occasionally, until chicken is cooked through and lightly browned.
Step 4: Stir in 1 medium carrot cut into thin strips and 1/2 cup green peas. Cook for 3 minutes until vegetables are tender.
Step 5: Pour in 1 1/4 cups chicken broth and 1/3 cup soy sauce, bring to a simmer.
Step 6: Add soaked rice vermicelli and boiled egg wheat noodles to the pan. Toss gently to combine and cook for 3-4 minutes until noodles absorb the sauce.
Step 7: Season with 1/4 tsp black pepper, then sprinkle 2 sliced spring onions over the top before serving.