Filipino Colorful Fried Noodles (Pancit)

This super satisfying noodle dish has been eaten in the Philippine’s for centuries. Pancit means “noodles”, either rice noodles or Chinese egg noodles. This version matches delicate rice noodles with pork, Chinese sausage, shredded chicken breast, shrimp, and colorful vegetables.

Filipino Pancit -Fried Noodles with Pork, Shrimp, and Vegetables

Pancit -Fried Noodles with Pork, Shrimp, and Vegetables

Pancit can be a one-dish meal or part of a buffet. Any of the meats may be skipped without anyone noticing. Having everything chopped and ready to go will enable for the dish to be assembled quickly. Thin Chinese egg noodles are interchangeable with the rice noodles.
5 from 2 votes
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Course: Brunch, Lunch, Main Course
Cuisine: Philippines, Southeast Asian
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 8
Author: My Hungry Traveler


  • Large bowl
  • Wok


  • 1 Boneless chicken breast
  • ½ lb Pork, sliced thin
  • ½ lb Small shrimp, peeled
  • 2 Chinese sausages, cut into ½-inch slices
  • 1 lb Rice noodles
  • ½ large Red onion, sliced
  • 1 large Carrot, peeled and julienned
  • ¼ medium Napa cabbage, cored and sliced
  • 1 cup Celery, sliced thin on the diagonal
  • 3 tbsp Asian fish sauce
  • ¼ cup Soy sauce
  • Black pepper, to taste
  • 1 large Lime, cut into 8 wedges
  • 2 large Hard boiled eggs, quartered lengthwise (optional)
  • ½ cup Bean sprouts


  • Prepare Components – Place chicken breast in a wok and cover with water and add 1 scallion and 1-2 tbsp soy sauce. Bring to a boil and then reduce heat to medium and cook for 10 minutes. Remove from liquid and shred. Blanch bean sprouts in wok for 15 seconds and remove.
    Place rice sticks/noodles in a bowl and pour in liquid from wok to soften. When soft, drain in a colander.
  • Cook Meats and Vegetables – Heat oil in a wok over medium heat. Stir-fry the onion and garlic until soft. Add sausage, pork, and shrimp. Stir-fry just until the pork loses its pink. Quickly stir in shredded chicken and then add celery, carrots, cabbage, fish sauce, and soy sauce. Cook until cabbage is just beginning to soften.
  • Finish Dish – Toss softened rice noodles into the wok and stir-fry until everything is mixed and the noodles are heated through. Pour wok contents onto a large serving platter. Pile bean sprout on one end and surround pancit with hard boiled egg quarters and lime wedges.


Calories: 351kcal | Carbohydrates: 51g | Protein: 21g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 121mg | Sodium: 1319mg | Potassium: 462mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1783IU | Vitamin C: 10mg | Calcium: 75mg | Iron: 2mg

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