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Pancit is typically served with Calamansi halves, a small Filipino citrus that is both sweet and fragrant.
For extra value and leftovers, double the bihon noodles, soy sauce and fish sauce.

Chicken pancit


11/2 lbs bone-in, skin-on chicken
(Value Pack Chicken)

3 tbsp canola oil

1 small onion, finely chopped

4 cloves minced garlic

2 carrots cut into matchsticks

1 celery rib, thinly sliced

1/4 small cabbage cut into 1/2-inch thick strips

225 g pkg bihon noodles (rice vermicelli)

200 g pkg or 2 cups snow peas or sugar peas, trimmed and strings removed, halved or thinly sliced

4 tbsp soy sauce

1 tbsp fish sauce or oyster sauce

1/2 tsp black pepper

3 green onions, chopped

Lime wedges (optional)

How To


  1. Bring 5 cups of water and chicken to a low boil in a medium saucepan; reduce heat and simmer, uncovered. Cook until chicken is tender, about 30 minutes.
  2. Remove chicken to a plate and let cool enough to remove skin and shred with two forks. Strain liquid through a fine-mesh sieve set over a large bowl to make 3 to 4 cups.
  3. Heat oil in a large wok or extra-large skillet over medium-high heat. Add onion and cook, stirring for 2 to 3 minutes, add garlic and cook stirring for 30 seconds. Add carrots, celery and cabbage to onion mixture and cook, stirring until vegetables are slightly softened, about 2 minutes, stirring in splashes of water if sticking to bottom of wok. Transfer vegetables to a large bowl.
  4. Add reserved chicken broth to wok and bring to a boil over medium-high heat. Add noodles, stirring to coat and soften, 2 to 3 minutes. Return the vegetable mixture, chicken and stir to combine. Reduce heat to low. Add soy sauce, fish sauce, pepper and toss to evenly coat.
  5. To serve, sprinkle green onions and serve with lime wedges for squeezing and your favourite Asian chili sauce if desired.


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