This healthy recipe for Filipino Pancit is so easy and delicious that it’s sure to become a regular! It’s loaded with vegetables and has a great authentic flavor that can easily be made to suit a keto, vegan, or paleo diet.
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If you have ever been lucky enough to have authentic Filipino pancit bihon then it’s likely something that you remember.
There are all kinds of variations but it’s usually some type of thin noodle stir-fried with cabbage, protein, green onions, and soy sauce. It is such a simple dish, but oh so tasty.
Pancit makes a great side dish to just about any Asian entree, but it’s also a great stand-alone dish as well.
Now if someone could bring me some lumpia …
Ingredients and substitutions
In order to keep this recipe low carb, I used Angel Hair shiritaki noodles. I’m not usually a big fan of shiritaki pasta, but they worked unbelievably well in this recipe. In place of the miracle noodles, you can use cooked rice noodles, cooked spaghetti squash, or more traditional bihon noodles.
I love cooking with avocado oil, but you can use any mild-flavored oil that you like.
Yellow onion can be swapped with wite onion if desired
I highly recommend using fresh garlic, but in a pinch, you can use garlic powder.
Using coleslaw mix in place of the traditional shredded cabbage and carrots is my favorite short cut, but feel free to shred your own if you prefer.
In place of the chicken thighs, you can use chicken breasts, pork, shrimp, beef, or even tofu. Just be sure that the protein you choose is fully cooked and cut into bite-sized pieces. You can also leave the protein out completely and just make it a veggie dish.
Feel free to use coconut or liquid aminos in place of the soy sauce if you are avoiding soy.
Fish sauce and oyster sauce both add a lot of flavors and I don’t recommend leaving them out unless it is for dietary reasons.
Other tips for making perfect Pancit
I like to cook pancit in a wok, but mostly that’s just so my husband sees me using the wok and doesn’t complain about me buying another pan that I never use 😂 You can certainly use a wok if you have one but any large skillet would work fine.
If you are using shiritaki noodles, be sure to follow my cooking instructions. It is VERY important that you thoroughly rinse the noodles and cook them in a dry skillet until they are bone dry. This removes any of the funky taste that they have out of the package.
How to store leftovers
This recipe makes a great meal prep dish because the leftovers keep so well. Simply store them in an airtight container in the fridge for up to a week. Then when you are ready to eat just heat it up in the microwave or in a hot skillet.
Be sure to check out these other great recipes:
- Chicken Adobo
- Asian Roasted Vegetables
- Low Carb Asian Noodle Bowl
- Chinese Chicken and Broccoli
- Korean Ground Beef
- Moo Goo Gai Pan
- Spaghetti Squash Chow Mein
- Kung Pao “Spaghetti”
- Orange and Five Spice Roasted Chicken
Easy and Healthy Filipino Pancit
- Thoroughly rinse the miracle noodles under cold running water. Heat a wok or heavy skillet over high heat, then add the noodles to the dry skillet and cook on high for 5 minutes stirring occasionally. Remove the noodles from the skillet and set aside.
- Return the pan to the stove, add the oil and reduce the heat to medium-high. Add garlic and onion. Cook for 4-5 minutes stirring frequently until the onions become translucent.
- Add the coleslaw mix and cook 3-4 minutes or until the coleslaw is wilted. Stir in the chicken thighs then remove the vegetables and chicken from the pan and set aside.
- Return the pan to the stove and reduce heat to medium. Add soy sauce, fish sauce, oyster sauce, and water. Return the noodles to the pan and simmer until there is only about ¼ cup of liquid.
- Add the vegetable/chicken mixture back to the pan with the noodles and stir to combine. Continue to cook over medium heat for 5 minutes or until most of the liquid is gone.
- Remove from heat, stir in green onion and serve immediately.