Filipino Fried Noodles Recipe

Name: Filipino Fried Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces dried rice vermicelli; Warm water; 8 ounces dried Chinese wheat noodles (pancit canton); 2 tablespoons vegetable oil, plus more as needed; 1 small yellow onion, finely chopped ( 3/4 cup); 3 cloves garlic, minced (1 tablespoon); 1 pound skinless boneless chicken breasts or thighs, cut into bite-sized pieces; 1/4 cup citrus soy sauce (see Notes); 1/4 cup regular soy sauce; 1 small head cabbage, shredded (4 cups); 2 large carrots, peeled and shredded (2 cups); 2 stalks celery, trimmed and chopped (1 cup); Chopped green onions for garnish

Servings: persons

8 ounces dried rice vermicelli
Warm water
8 ounces dried Chinese wheat noodles (pancit canton)
2 tablespoons vegetable oil, plus more as needed
1 small yellow onion, finely chopped ( 3/4 cup)
3 cloves garlic, minced (1 tablespoon)
1 pound skinless boneless chicken breasts or thighs, cut into bite-sized pieces
1/4 cup citrus soy sauce (see Notes)
1/4 cup regular soy sauce
1 small head cabbage, shredded (4 cups)
2 large carrots, peeled and shredded (2 cups)
2 stalks celery, trimmed and chopped (1 cup)
Chopped green onions for garnish

1
In a heatproof bowl, soak the rice vermicelli in warm water for 10 to 15 minutes until soft and pliable.
2
Cut into 4-inch lengths, drain, and set aside.
3
Cook the wheat noodles in a large pot of boiling water according to package directions until al dente.
4
Tip into a colander over the sink and rinse under cold running water.
5
Drain and set aside.
6
Preheat a large wok or skillet over medium-high heat for 1 minute.
7
Swirl in the oil and heat until it becomes runny and starts to shimmer.
8
Throw in the onion and garlic and cook until the onion is soft and translucent, 2 to 3 minutes.
9
Add the chicken and stir and cook until no longer pink, 2 to 3 minutes.
10
Add the citrus soy sauce and regular soy sauce and toss to coat.
11
Toss in the cabbage, carrots, and celery and stir and cook until the cabbage wilts, 2 to 3 minutes.
12
Throw in the vermicelli and noodles and stir everything swiftly around the wok until well mixed and heated through (use a spatula in each hand to evenly toss the noodles if necessary), 4 to 5 minutes.
13
Bite into a rice noodle to see if its tender.
14
Adjust seasonings if necessary.
15
If the noodles are looking a little dry, add water or chicken stock a few tablespoons at a time.
16
If the noodles start to stick to the wok, add more oil.
17
Transfer the noodles to a serving platter, scatter with green onions, and serve.

722

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces dried rice vermicelli, Warm water, 8 ounces dried Chinese wheat noodles (pancit canton), 2 tablespoons vegetable oil, plus more as needed, and more.

Yes, Filipino Fried Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Filipino Fried Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions