Rice Noodle Pancit with Chicken, Cabbage, and Carrots

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

A quick weeknight favorite featuring tender chicken and crisp vegetables tossed with rice noodles in a simple savory sauce. This filipino ready in about 27 minutes pairs boneless chicken thighs, rice vermicelli, shredded cabbage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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: 15 min Cook: 12 min Serves 4 Filipino cuisine 240 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tablespoon cooking oil in a large skillet over medium-high heat. Add 150 grams boneless chicken thighs (cut into 1/2-inch cubes) and stir-fry for 4 minutes until golden brown, then set aside.
  2. Step 2: Add 1 tablespoon cooking oil to the skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add 2 cups shredded cabbage and 1 medium carrot (julienned) and stir-fry for 3 minutes until vegetables are tender-crisp.
  3. Step 3: Add the drained 100 grams rice vermicelli, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1/2 teaspoon sugar, and 1/4 cup chicken stock. Toss well to combine, then add the cooked chicken. Cook for 2 minutes until sauce is absorbed and noodles are heated through.
  4. Step 4: Garnish with 2 sliced green onions and serve immediately.

Frequently asked questions

How long does Rice Noodle Pancit with Chicken, Cabbage, and Carrots take to make?

Total time is about 27 minutes (15 min prep + 12 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 Rice Noodle Pancit with Chicken, Cabbage, and Carrots?

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 boneless chicken thighs from drying out.

Can I substitute ingredients in Rice Noodle Pancit with Chicken, Cabbage, and Carrots?

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 Rice Noodle Pancit with Chicken, Cabbage, and Carrots 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 Rice Noodle Pancit with Chicken, Cabbage, and Carrots?

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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