Easy Filipino Pancit with Chicken and Cabbage is a simple noodle dish that’s packed with flavor and ready in just 30 minutes.
This classic Filipino recipe combines tender rice noodles with seasoned chicken, fresh cabbage, and crisp carrots, all tossed together with savory soy sauce. It’s the kind of meal that works perfectly for busy weeknights when you need dinner on the table fast.
I love making Pancit because it’s so versatile. You can customize it with whatever vegetables you have on hand, and it’s great for feeding a crowd or meal prepping for the week.
The rice noodles soak up all the flavors from the soy sauce and garlic, while the cabbage and carrots add a satisfying crunch. Plus, everything cooks in one pan, which makes cleanup super easy.
To make this dish, you’ll need rice noodles, chicken breast, cabbage, carrots, soy sauce, garlic, and onion. The noodles soften in warm water while you cook the vegetables and chicken in a wok or large skillet.
Then everything gets tossed together for a complete meal that’s both filling and delicious. Fresh lemon wedges on top add a bright, tangy finish that takes the whole dish to the next level.
Whether you’re new to Filipino cuisine or you’ve been making Pancit for years, this recipe is a solid go-to that never disappoints.
Why You’ll Love This Easy Filipino Pancit with Chicken and Cabbage
Quick and Simple
This recipe takes just 30 minutes from start to finish, making it perfect for busy weeknights when you need a fast dinner solution.
One-Pan Meal
Everything cooks in a single wok or large skillet, which means less cleanup and more time to relax after dinner. A wok or large skillet makes this recipe come together quickly and evenly.
Budget-Friendly
With simple ingredients like rice noodles, chicken, and everyday vegetables, this dish won’t break the bank but still delivers big on flavor.
Great for Meal Prep
Pancit reheats well and tastes just as good the next day, making it ideal for packing lunches or preparing meals ahead of time.
Customizable
You can easily swap out vegetables or adjust the soy sauce to match your taste preferences. It’s a flexible recipe that works with what you already have in your kitchen.
Family-Friendly
The mild flavors and familiar ingredients make this a hit with both kids and adults. No need to make separate meals when everyone enjoys the same dish.
Ingredient Substitutions
Rice Noodles
Use spaghetti or angel hair pasta if you can’t find rice noodles. Cook according to package directions and drain before adding to the wok.
Chicken Breast
Swap in cooked shrimp, pork, or tofu for a different protein option. Leftover rotisserie chicken also works great.
Cabbage
Try bok choy, napa cabbage, or shredded Brussels sprouts if you don’t have regular cabbage on hand.
Carrots
Use bell peppers, snap peas, or green beans for a different vegetable mix.
Soy Sauce
Substitute tamari for a gluten-free version, or use coconut aminos for a lower sodium option.
Affiliate Disclosure: Some links provided may be affiliate links where I may earn a commission if you purchase something after clicking on a link. No extra cost is added to you. Also, as an Amazon Associate, I earn from qualifying purchases made through links.
Easy Filipino Pancit with Chicken and Cabbage
Ingredients
- 1 package (12 ounce) dried rice noodles
- 1 teaspoon vegetable oil
- 1 onion finely diced
- 3 cloves garlic minced
- 2 cups cooked chicken breast diced
- 1 small head cabbage thinly sliced
- 4 carrots thinly sliced
- ¼ cup soy sauce
- 2 lemons cut into wedges, for garnish
Instructions
- Place rice noodles in a large bowl and cover with warm water.
- Let the noodles soften for 8 to 10 minutes, then drain and set aside.
- Heat oil in a wok or large skillet over medium-low heat.
- Add onion and garlic to the wok.
- Cook and stir until the onion becomes tender, about 3 to 5 minutes.
- Stir in chicken, cabbage, carrots, and soy sauce.
- Cook until the cabbage begins to soften.
- Add the drained noodles to the wok.
- Stir constantly until everything is heated through.
- Transfer Pancit to a serving dish and garnish with lemon wedges.
Notes
Tips and Tricks
Don’t Oversoak the Noodles – Soak rice noodles for only 8 to 10 minutes in warm water. If they sit too long, they’ll become mushy and fall apart when you stir-fry them. Prep Everything First – Dice your chicken, slice your vegetables, and measure your soy sauce before you start cooking. Once the wok heats up, everything moves fast. Use High Heat for Stir-Frying – After softening the onion and garlic, turn the heat up to medium-high when you add the vegetables and noodles. This creates better texture and flavor. Add Extra Vegetables – Toss in snow peas, bell peppers, or green beans to boost the vegetable content and add more color to the dish. Adjust Soy Sauce to Taste – Start with ¼ cup and add more if you want a stronger flavor. You can also add a splash of fish sauce for extra depth. Squeeze Fresh Lemon Before Serving – The lemon wedges aren’t just for garnish. Squeezing fresh lemon juice over the Pancit right before eating brightens up all the flavors.Storing and Reheating
Refrigerate – Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze – Place cooled Pancit in freezer-safe containers or bags for up to 2 months. Thaw in the refrigerator overnight before reheating. Reheat on Stovetop – Place a serving in a skillet with 1 to 2 tablespoons water. Warm over medium heat, stirring frequently until heated through. Reheat in Microwave – Transfer a portion to a microwave-safe dish and add a tablespoon of water. Cover and microwave on high for 1 to 2 minutes, stirring halfway through.Nutrition
Shop our kitchen essentials and favorite cooking tools in our Amazon Storefront.
You May also Like:
- Rigatoni with Italian Sausage in Tomato Basil Sauce (High Protein Dinner)
- Copycat Starbucks Iced Lemon Pound Cake
- Italian Baked Beef Meatballs
- Tuna Noodle Casserole With Potato Chip Topping
- Traditional Greek Tsoureki Easter Bread
