Mixed Noodle Pancit with Chicken and Egg Wheat Noodles

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

★ 4.2 (14 ratings) Prep: 20 min Cook: 20 min Serves 4 Filipino cuisine 400 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Pour in 1 1/4 cups chicken broth and 1/3 cup soy sauce, bring to a simmer.
  6. 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.
  7. Step 7: Season with 1/4 tsp black pepper, then sprinkle 2 sliced spring onions over the top before serving.

Frequently asked questions

How long does Mixed Noodle Pancit with Chicken and Egg Wheat Noodles take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mixed Noodle Pancit with Chicken and Egg Wheat Noodles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Mixed Noodle Pancit with Chicken and Egg Wheat Noodles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mixed Noodle Pancit with Chicken and Egg Wheat Noodles for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mixed Noodle Pancit with Chicken and Egg Wheat Noodles?

Filipino filipino like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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