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 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!

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 and Chicken

Author: Nicole

4.6 from 16 votes

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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 mins

Cook 12 minutes mins

Total 22 minutes mins

Servings: 4

Ingredients

1x2x3x

• ▢ 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 3½ 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 freshly cracked black pepper
• ▢ 2 spring onions scallions, sliced into batons
• ▢ 1 lime quartered

Equipment

• ▢
  Large Wooden Spoon
• ▢
  Tongs

Instructions

Cook Mode(keeps your screen active)

• 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.

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.

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Course budget-friendly, chicken, dairy-free, mains, Noodles, one pan, quick and easy

Cuisine Asian / Filipino / Philippines