Quick Stir-Fry Chicken Pancit with Cabbage and Carrots

By AislePrompt Editorial · ·

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 speedy version of pancit featuring tender chicken and crunchy vegetables tossed with rice noodles in a simple soy-based sauce. This Filipino recipe, ready in about 25 minutes, pairs rice noodles, chicken breast, thinly sliced, shredded cabbage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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: 10 min Cook: 15 min Serves 3 Filipino cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Soak 150 g rice noodles in warm water for 10 minutes until softened, then drain and set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  3. Step 3: Add 250 g thinly sliced chicken breast, cooking for 5-6 minutes while stirring occasionally until no longer pink and slightly golden.
  4. Step 4: Pour in 3 tbsp soy sauce and 3/4 cup water, stirring to combine and bringing the mixture to a gentle simmer.
  5. Step 5: Add 1 cup thinly sliced carrots and 1.5 cups shredded cabbage, cooking for 3-4 minutes until vegetables are tender-crisp.
  6. Step 6: Toss in the soaked and drained rice noodles, stir-frying gently for 3-4 minutes until noodles are heated through and coated in the sauce.
  7. Step 7: Season with 1/4 tsp black pepper, sprinkle 2 tbsp chopped green onions on top, then serve immediately.

Related recipes