Rice Noodle Pancit with Chicken, 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 quick weeknight favorite featuring tender chicken and crisp vegetables tossed with rice noodles in a simple savory sauce. This Filipino recipe, 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.

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