This dish is packed with veggies, savory seasonings, and soft noodles. It’s perfect for any meal — breakfast, lunch, dinner, or even merienda! Plus, it takes under 30 minutes to make!
🧾 Ingredients (Serves 2–3)
Noodles:
1 pack bihon or canton noodles (about 200g) – your choice!
Protein:
150g chicken strips, pork, shrimp, or tofu (or a mix!)
Veggies:
1 cup shredded cabbage
1 carrot, julienned
2 cloves garlic, minced
1 small onion, sliced
A few snow peas or green beans (optional)
For the Sauce:
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sugar
½ tsp ground black pepper
2–3 tbsp water (to adjust consistency)
Extras:
Cooking oil (vegetable or canola)
Crushed chilies or calamansi (for serving)
👩🍳 How to Cook
Step 1: Prepare the Noodles
Soak bihon in warm water for 5–10 minutes until soft but not mushy. Drain.
If using canton (egg noodles), boil for 2–3 minutes, drain, and set aside.
Step 2: Cook the Protein
Heat a pan or wok with 1–2 tbsp oil.
Sauté garlic and onions until fragrant.
Add your protein and cook until browned and nearly cooked through. Remove and set aside.
Step 3: Stir-Fry the Veggies
In the same pan, add a bit more oil if needed.
Sauté garlic, onions, carrots, cabbage, and other veggies until tender-crisp.
Step 4: Combine Everything
Add the noodles and cooked protein back into the pan.
Pour in the sauce and toss everything together over medium heat.
Cook for another 2–3 minutes until everything is well combined and heated through.
Step 5: Serve & Enjoy!
Plate your pansit hot, and serve with crushed chilies and calamansi on the side.
💡 Tips:
Want it extra flavorful? Add a dash of fish sauce or a splash of lemon juice at the end.
Make it vegetarian by skipping meat and using tofu + mushrooms.
Leftovers keep well in the fridge for up to 2 days.
