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Filipino Stir-fried Noodles and Chicken

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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 always enjoy it. I love this recipe so much that I included it in my new cookbook Simple Dinners Every Day.

Filipino Stir-Fried Noodles with Chicken
If you’ve never tried Filipino pancit before, you’re in for a treat. This quick and easy one-pan noodle dish is packed with flavour and simple, nutritious ingredients.

Filipino Stir-fried Noodles and 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 veggies 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!

You can easily swap out the ingredients in this delicious stir-fry to suit what’s in the fridge, or your own preferences. Try pork or prawns (shrimp) instead of chicken.

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, 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.

Watch how to make Filipino Stir-fried Noodles and Chicken

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Filipino Stir-Fried Noodles with Chicken in cast iron pan

Filipino Stir-fried Noodles and Chicken

Author: Nicole
4.6 from 16 votes
“Honestly one of the best dinners I have EVER made! So delicious. My entire family loved this. It is saucy, satisfying, and the flavor profile is absolutely out of this world.”
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You’ll be amazed by the gorgeous depth of flavour of this easy, simple, economical dish. Filipino Stir-fried Noodles and Chicken is a one-pan wonder, just as suitable for weeknight family meals or entertaining a crowd.
Prep 10 minutes
Cook 12 minutes
Total 22 minutes
Servings: 4

Ingredients

  • 250 g (9 oz) rice vermicelli noodles
  • 1 tbsp olive oil
  • 500 g (1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 onion, finely diced
  • 1 tbsp freshly minced garlic
  • 150 g (2 cups) finely sliced wombok cabbage or green cabbage
  • 1 carrot, cut into matchsticks
  • 1 celery stalk, finely sliced
  • 100 g (1 cup) snow peas (mangetout), trimmed
  • 250 ml (1 cup) 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 freshly cracked black pepper
  • 2 spring onions (scallions), sliced into batons
  • 1 lime, quartered

Instructions

  • Prepare the noodles – 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.)
  • Cook the chicken – 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 veggies – Add the onion and garlic. Cook, stirring, for 30 seconds.
  • Add the cabbage, carrot, celery and snow peas. Cook for 1 minute.
  • Finish the sauce – 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 – Add the noodles and toss them in the sauce for 1–2 minutes.
  • Rest – Remove the pan from the heat. Allow to sit for 2–3 minutes to allow some of the juices to absorb (see note 2).
  • Serve – Toss the spring onion through and serve immediately with a squeeze of lime juice.

Nutrition information

Nutrition Facts
Filipino Stir-fried Noodles and Chicken
Amount per Serving
Calories
510
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Cholesterol
 
121
mg
40
%
Sodium
 
1531
mg
67
%
Potassium
 
714
mg
20
%
Carbohydrates
 
69
g
23
%
Fiber
 
5
g
21
%
Sugar
 
7
g
8
%
Protein
 
32
g
64
%
Vitamin A
 
3005
IU
60
%
Vitamin C
 
39
mg
47
%
Calcium
 
88
mg
9
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe 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 and Chicken is even better the next day! Refrigerate leftovers in an airtight container for up to 3 days. Not suitable to freeze.

Equipment

Tried this recipe?

Let us know how it was!
Course budget-friendly, chicken, dairy-free, mains, Noodles, one pan, quick and easy
Cuisine Asian / Filipino / Philippines

  1. 5 stars
    Made this for date night with my husband, and it was lovely don’t get me wrong, but OMG the leftovers the next day were epic, soaked up all the flavour. So good. Toddler loves the noodles too so that was a win.

    • Oh, Jes, I hear you! Often recipes like this are even better the next day, so I try to have leftovers (even if I cook a bigger batch). I’m so happy you enjoyed this, and that your little eater enjoyed the noodles. Thanks for the rating. Nic x

  2. 5 stars
    This was so delicious! My husband & I were having this for dinner and my 2 young boys asked to try it! They couldn’t get enough! This will be high on the rotation!

    • Wow, Mel, that’s just great! Really happy your little ones loved it! Thanks for the rating too, Nic x

  3. 5 stars
    Thank you for this delicious recipe! The whole family loved it. I have been searching for a recipe like this and it did not disappoint. I will be making this again! Thanks again 😊

    • Hi Crystal, oh that’s brilliant to hear! So happy you found the recipe and it was a hit. Thanks so much for the rating too. Nic x

  4. Easy, delicious recipe to add to the rotation. Even my picky eater liked it. Makes a fair amount, so we had dinner and leftovers for lunch.

    • Yay, Katie, love to win over picky eaters! Really happy to hear. Nic x

  5. 1 star
    I am so disappointed in this recipe. The stock far dilutes the wonderful sauce, and the amount of vermicelli rice noodles overpowers the dish.

    • Hi Tani, I’m sorry to hear you didn’t enjoy this one – I know it’s frustrating when a recipe doesn’t hit the spot for you. Filipino-style stir-fried noodles are, at their heart, a noodle-forward dish. The beauty of using vermicelli is how they soak up every bit of the sauce and stock, carrying all those flavours into each bite. It means you don’t always see pools of sauce in the pan – the flavour is in the noodles themselves. That said, everyone has their own preference, so if you like more visible sauce, you could reduce the noodles slightly or add less stock. Thanks so much again for leaving your feedback. Nic x

  6. 5 stars
    Honestly one of the best dinners I have EVER made! So delicious. My entire family loved this. It is saucy, satisfying, and the flavor profile is absolutely out of this world. 12/10!! Thank you ❤️

    • Wow, Kristen!! What absolutely amazing feedback!!!! 🥰🥰 I am so thrilled you enjoyed this one so much and you’ve really made my day. Thanks also for the rating. Nic x

  7. Will it work with the wheat pancit noodles?

    • Hi Julie, sure! It’ll give you a different vibe but it should work. Nic x

  8. 5 stars
    Absolutely delicious. The way the noodles soak up the sauce and the next day they are even better. Thank you for a great recipe 😊

    • Hi Michelle, yep, often the flavour is even better the next day, isn’t it! So glad you enjoyed this. Thanks also for the rating, Nic x

  9. 5 stars
    This was delicious and great in lunch boxes!@

    • Wonderful to hear you enjoyed it for dinner and lunch! xx

  10. 5 stars
    Omg…. is an understatement. My clan loved it!!!

  11. 4 stars
    Yum!! Loved these. Juicy soft scrumptious noodles. Great noodle ratio to filling and a lovely sauce.

  12. 5 stars
    This is absolutely delicious and I love making it! Taste even better the next day so I always make a little extra for lunches.

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Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.