Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz (340 g) dried pancit bihon rice noodles
- 1 lb (450 g) boneless, skinless chicken thighs, thinly sliced (or pork shoulder)
- 2 tbsp neutral oil (canola or avocado), divided
- 1 small yellow onion, thinly sliced
- 4 cloves garlic, minced
- 2 cups (140 g) shredded green cabbage
- 1 cup (100 g) green beans, trimmed and sliced on a bias
- 2 medium carrots, cut into matchsticks (1 cup/120 g)
- 2 ribs celery, thinly sliced (1 cup/100 g)
- 4 green onions, thinly sliced (reserve some for garnish)
- Sauce: 1/3 cup shoyu (soy sauce), 1/3 cup low-sodium chicken broth, 2 tbsp fresh lemon or calamansi juice, 1 tbsp oyster sauce, 1 tsp brown sugar, 1 tsp cornstarch, 1/4 tsp white pepper, 1 tsp toasted sesame oil
- Lemon or calamansi wedges, for serving
Do This
- 1. Soak noodles in very warm water 10 minutes until pliable; drain well.
- 2. Whisk sauce ingredients until smooth; set aside.
- 3. Heat 1 tbsp oil in a large wok or skillet over medium-high; stir-fry chicken/pork 3–4 minutes until cooked; transfer out.
- 4. Add 1 tbsp oil; cook onion 2 minutes, garlic 30 seconds. Add carrots and celery 2 minutes, then green beans 2 minutes, then cabbage 1 minute.
- 5. Add noodles; pour in sauce. Toss constantly 2–3 minutes until noodles are tender and glossy.
- 6. Return meat; add most green onions; toss 1 minute. Adjust with a splash of broth if dry.
- 7. Transfer to a platter; drizzle any remaining sesame oil; shower with green onion. Serve with lemon/calamansi wedges.
Why You’ll Love This Recipe
- Classic local-style flavor: garlicky shoyu with bright citrus, just like island plate lunches and potlucks.
- Balanced and colorful: tender noodles, savory meat, and crisp-tender veggies in every bite.
- Fast weeknight win: 40 minutes, one wok, pantry-friendly ingredients.
- Flexible: choose chicken or pork, swap veggies based on what you have.
Grocery List
- Produce: Yellow onion, garlic, green cabbage, green beans, carrots, celery, green onions, lemon or calamansi
- Dairy: None
- Pantry: Dried pancit bihon rice noodles, shoyu (soy sauce), low-sodium chicken broth, oyster sauce, brown sugar, cornstarch, white pepper, toasted sesame oil, neutral oil
Full Ingredients
Noodles & Vegetables
- 12 oz (340 g) dried pancit bihon rice noodles
- 2 tbsp neutral oil (canola or avocado), divided
- 1 small yellow onion, thinly sliced (about 1 cup/120 g)
- 4 cloves garlic, minced
- 2 cups (140 g) shredded green cabbage
- 1 cup (100 g) green beans, trimmed and sliced on a bias into 1.5-inch pieces
- 2 medium carrots, cut into matchsticks (1 cup/120 g)
- 2 ribs celery, thinly sliced on a bias (1 cup/100 g)
- 4 green onions, thinly sliced (whites and greens separated; reserve some greens for garnish)
- Lemon or calamansi wedges, for serving
Protein
- 1 lb (450 g) boneless, skinless chicken thighs, thinly sliced (or 1 lb/450 g pork shoulder, thinly sliced)
- Optional quick marinade for meat: 1 tsp shoyu + 1/2 tsp cornstarch
Garlicky Shoyu–Citrus Sauce
- 1/3 cup (80 ml) shoyu (soy sauce)
- 1/3 cup (80 ml) low-sodium chicken broth (plus 2–4 tbsp more as needed)
- 2 tbsp fresh lemon or calamansi juice
- 1 tbsp oyster sauce
- 1 tsp brown sugar
- 1 tsp cornstarch
- 1/4 tsp white pepper
- 1 tsp toasted sesame oil
Step-by-Step Instructions
Step 1: Soak the noodles and prep the produce
Place the dried rice noodles in a large bowl and cover with very warm water. Soak for 10 minutes until pliable but still slightly firm in the center. Drain well and set aside. If the noodles are very long, snip them in half with kitchen scissors to make tossing easier. Meanwhile, slice all vegetables as directed and thinly slice the chicken or pork.
Step 2: Mix the shoyu–citrus sauce
In a measuring cup or small bowl, whisk together shoyu, chicken broth, lemon or calamansi juice, oyster sauce, brown sugar, cornstarch, and white pepper until smooth. Stir in the toasted sesame oil. Keep the extra 2–4 tablespoons broth nearby in case the noodles need loosening later.
Step 3: Sear the meat
If using the quick marinade, toss the sliced meat with 1 tsp shoyu and 1/2 tsp cornstarch. Heat a large wok or 12-inch skillet over medium-high until hot. Add 1 tablespoon neutral oil, then the meat in an even layer. Stir-fry 3–4 minutes until cooked through and lightly browned. Transfer to a plate, leaving any fond in the pan.
Step 4: Build flavor with aromatics and veggies
Add the remaining 1 tablespoon oil. Stir-fry the onion for 2 minutes until just translucent. Add the garlic and the white parts of the green onions; cook 30 seconds until fragrant. Add carrots and celery; cook 2 minutes. Add green beans; cook 2 minutes. Add cabbage; cook 1 minute to wilt. Vegetables should be crisp-tender.
Step 5: Sauce the noodles
Add the drained noodles to the wok. Give the sauce a quick stir (cornstarch settles), then pour it over the noodles. Toss constantly with tongs or chopsticks for 2–3 minutes so the noodles evenly absorb the sauce and turn glossy. If the pan seems dry before the noodles are tender, splash in 2–4 tablespoons broth.
Step 6: Bring it all together
Return the cooked meat and any juices to the wok. Add the remaining sliced green onion (reserve a handful of greens for garnish). Toss for 1–2 minutes over medium-high heat until everything is hot, saucy, and the noodles are just tender. Taste and adjust with a squeeze more citrus or a dash of shoyu if needed.
Step 7: Plate and garnish
Transfer the pancit to a warm platter. Shower with the reserved green onion greens. Serve immediately with lemon or calamansi wedges on the side for bright pops of acidity.
Pro Tips
- Do not over-soak the noodles; they should be pliable but not fully soft before stir-frying.
- Cut long noodles in half with scissors for easier tossing and serving.
- Stage the vegetables by cooking time to keep everything crisp-tender and colorful.
- A splash of broth loosens noodles if they clump; keep the pan hot and toss constantly.
- Freeze pork or chicken for 15 minutes before slicing for ultra-thin pieces that sear beautifully.
Variations
- Saimin-Style: Swap half the rice noodles for thin wheat saimin or chow mein noodles for a local-style twist.
- Seafood: Use 12 oz shrimp (peeled and deveined) instead of chicken/pork; add in Step 3 and cook 2–3 minutes.
- Veggie: Skip the meat and add extra cabbage, snap peas, and mushrooms; use vegetable broth.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a skillet over medium heat with 1–2 tablespoons water or broth, tossing until hot, or microwave covered with a damp paper towel. Freezing is not recommended (rice noodles can turn mushy). For make-ahead, chop vegetables and mix the sauce up to 2 days in advance; slice the meat the day of cooking.
Nutrition (per serving)
Approximate: 480 calories; 24 g protein; 16 g fat; 58 g carbohydrates; 5 g fiber; 1,150 mg sodium. Values will vary based on exact ingredients and brand of shoyu.
