Stir-Fried Chicken Pancit with Mixed Rice and Egg Noodles

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A vibrant Filipino noodle dish combining tender chicken, crisp vegetables, and a mix of rice vermicelli and egg noodles, all coated in a savory soy sauce glaze. This Filipino recipe, ready in about 35 minutes, pairs rice vermicelli noodles (bihon), egg wheat noodles, boneless chicken thigh, sliced thinly for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Ingredients

• 100 g rice vermicelli noodles (bihon)
• 100 g egg wheat noodles
• 300 g boneless chicken thigh, sliced thinly
• 1 cup carrots, julienned
• 2 cups shredded cabbage
• 1 medium yellow onion, thinly sliced
• 4 garlic cloves, minced
• 4 tbsp soy sauce
• 1 cup chicken broth
• 3 tbsp vegetable oil
• 1/2 tsp black pepper
• 1/4 cup spring onions, chopped
• for serving calamansi or lemon wedges

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Instructions

1. Step 1: Soak 100 g rice vermicelli noodles and 100 g egg wheat noodles separately in warm water for 10 minutes until pliable, then drain well.
2. Step 2: Heat 3 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 4 minced garlic cloves and 1 medium thinly sliced yellow onion, sauté for 2-3 minutes until fragrant and the onions are translucent.
3. Step 3: Add 300 g thinly sliced boneless chicken thigh, stir-frying for 5-6 minutes until the chicken is cooked through and beginning to brown.
4. Step 4: Pour in 4 tbsp soy sauce and 1 cup chicken broth, stirring to combine and letting the mixture simmer for 2 minutes to meld flavors.
5. Step 5: Add 1 cup julienned carrots and 2 cups shredded cabbage, stir-fry for 3 minutes until the vegetables begin to soften but remain crisp.
6. Step 6: Toss in the soaked and drained noodles, stirring gently to combine and cook for 4-5 minutes, allowing the noodles to absorb the sauce and heat through evenly.
7. Step 7: Season with 1/2 tsp black pepper, then remove from heat and sprinkle 1/4 cup chopped spring onions on top.
8. Step 8: Serve hot with calamansi or lemon wedges on the side for squeezing over to brighten the flavors.