Every time I make this gorgeous stir-fried noodle dish I underestimate just how good it’s going to taste and always end up being blown away. It is so quick and easy but absolutely PACKED with flavour, even though the ingredients are regular, low-cost pantry staples. Based on the classic Filipino pancit, this one-pan noodle dish only takes 22 minutes to prep and cook, is 10 out of 10 on the comfort scale and is a fantastic, healthier replacement for takeout. It’s nutritious and satisfying with family-friendly flavours and the kids just love it.
Filipino Stir-fried Noodles & Chicken also makes an awesome side to a larger banquet when serving a crowd. What’s great is it can be prepped ahead of time, then stored in the fridge for up to 3 days – where the flavours become even more delicious the longer they sit! This means the noodles are ideal for quick lunches the next day, or even for another dinner if you need a night off from cooking – no one will be complaining with this popular dish! You can vary the recipe by using pork or prawns (shrimp) instead, and I’ve also suggested other veg that would work.
What can I serve with this stir-fry?
This is a complete meal that stands up on its own, but it also works so well as part of a larger banquet if you’re hosting a get-together or barbecue with friends. I love serving this as part of a smorgasbord of food when I’m serving a crowd. Try these noodles alongside Baked Miso Salmon, Easy Fried Rice, Pork Belly Fried Rice, Slow Cooked Asian Braised Pork Belly, Portuguese BBQ Marinade, Pork Tonkatsu or Homemade Chicken Kebabs. The noodles make such a fantastic side and they go with just about anything!
What are some ways I can modify this recipe?
I’ve included what I consider the vegetables commonly used in the classic Filipino pancit, but you can add any vegetables you like – just make sure they are sliced finely! Mushrooms, baby corn, green beans, Asian greens (bok choy/pak choy, Chinese broccoli/gai lan), capsicum (bell pepper) or broccoli are all great
You can also use pork belly or pork Scotch fillet (pork butt) or prawns (shrimp) in place of chicken. If using pork, slice it into small, bite-sized pieces, then cook as per the recipe for 3–4 minutes until the pieces are golden and cooked through. If using prawns, cook them for 1 minute on each side before removing them from the pan and setting them aside. Return them to the pan at the same time as the noodles.
What are some other quick dinner ideas?
Quick and easy, family-friendly recipes are great for those extra-busy days. Some of our favourites are Big Mac Tacos, Crispy Sweet Chilli Chicken, Chicken Fajita Tray Bake, Speedy Beef Teriyaki and Mediterranean Risoni (Orzo).
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Filipino Stir-fried Noodles & Chicken
You’ll be amazed by the gorgeous depth of flavour of this easy, simple, economical dish. Filipino Stir-fried Noodles & Chicken is a one-pan wonder, just as suitable for weeknight family meals or entertaining a crowd.
- Total Time: 22 mins
- Yield: 4 1x
Ingredients
- 250 g (9 oz) rice vermicelli noodles
- 1 tbsp olive oil
- 500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 onion, finely diced
- 1 tbsp freshly minced garlic
- 2 cups (150 g) finely sliced wombok cabbage or green cabbage
- 1 carrot, cut into matchsticks
- 1 celery stalk, finely sliced
- 100 g (3 1/2 oz) snow peas (mangetout), trimmed
- 1 cup (250 ml) chicken stock
- 2 tbsp tamari or all-purpose soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce (see note 1 for substitutes)
- 1 tsp white sugar
- 1 tsp cracked black pepper
- 2 spring onions (scallions), sliced into batons
- 1 lime, quartered
Instructions
- Prepare the rice vermicelli noodles as per the packet instructions. (I soak them for 5 minutes in boiling water, before rinsing in cold water and draining.)
- Heat the olive oil in a large, deep, heavy-based frying pan on medium–high heat.
- Add the chicken. Cook for 3–4 minutes or until the pieces turn golden and are cooked through.
- Add the onion and garlic. Cook, stirring, for 30 seconds.
- Add the cabbage, carrot, celery and snow peas. Cook for 1 minute.
- Add the chicken stock, tamari, dark soy sauce, oyster sauce, sugar and pepper. Cook for 1 minute or until the sauce is simmering.
- Add the noodles and toss them in the sauce for 1–2 minutes.
- Remove the pan from the heat. Allow to sit for 2–3 minutes to allow some of the juices to absorb (see note 2). Toss the spring onion through and serve immediately with a squeeze of lime juice.
Notes
Note 1 – The oyster sauce combined with the chicken stock is what gives this recipe a complex flavour. You can substitute the oyster sauce with tamari or all-purpose soy sauce – it will be a more subtle flavour, but equally delicious!
Note 2 – The longer the noodles sit, the more the sauce will absorb into the noodles, creating a delicious depth of flavour.
Make ahead:
Save even more time by meal prepping! Here’s how:
- Rice vermicelli noodles – Prepare the noodles as per the recipe and refrigerate in an airtight container for up to 3 days.
- Chicken – Slice the chicken ahead of time and refrigerate in an airtight container until the chicken expiry date.
- Vegetables – Wash the vegetables so they are ready to go when you’re ready to cook! The cabbage can be sliced ahead of time and refrigerated in an airtight container (with a sheet of paper towel on top and bottom to absorb moisture) for up to 3 days (or longer depending on the original freshness of the cabbage).
Leftovers:
Filipino Stir-fried Noodles & Chicken is even better the next day! Refrigerate leftovers in an airtight container for up to 3 days. Not suitable to freeze.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: mains, noodles, dairy-free, budget-friendly, quick and easy, one pan, chicken
- Method: pan / stir-fry
- Cuisine: Asian / Filipino / Philippines
Nicole says:
Easy winner chicken dinner! Nice mild flavour, kids loved it and pretty much one pan
Nicole says:
Woo hoo! That’s a win. Thank you so much for taking the time to comment! Nic x