Main Course

Homemade Pancit for Two

February 23, 2012
A picture of a skillet of pancit and the blog post title "Homemade Pancit, gluten free"

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When it was time for me to think about new dishes to create and make clean, I decided that I should try a whole food version of homemade pancit. Pancit is a rice noodle dish….a great Filipino dish that is really popular, but simple to make. I’ve not really made any Filipino dishes before. I had never been exposed to them.

But this dish was perfect for me to try because I really love to try new foods. This was one that I had not even heard of before! I was surprised at how easy this dish was to prepare and how quickly I could fix it.

Now, the version of Pancit that I made is slightly different than some traditional Pancit. Traditional pancit calls for cabbage and fish sauce. Instead of cabbage, I used green peppers. And I’m not a fan of fish at all. I know that is shocking for some of my fish-loving followers. I’ve just never had a big taste for fish. Some fish are just too…fishy for my taste buds. Some recipes call for pork tenderloin and chicken, but I just used chicken. It was very yummy and made for great leftovers too!!

This homemade pancit recipe is naturally gluten-free….bonus!

A picture of a skillet of pancit and the blog post title "Homemade Pancit, gluten free"

Homemade Pancit for Two

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Servings 2


  • 1/2 pkg 8-12 oz dry brown rice noodles
  • 1 tsp extra virgin coconut oil
  • 3 cloves of garlic chopped finely
  • 1/2 onion chopped finely
  • 2 carrots chopped finely
  • 1/4 green bell pepper chopped finely
  • 1 cups cooked chicken breast chopped finely
  • 3 tbsp coconut aminos or organic soy sauce
  • 1 lemons or limes cut into wedges


  • Place brown rice noodles in a large bowl with hot water and allow them to sit until softened.
  • Drain noodles and set aside.
  • Heat coconut oil in wok over medium heat.
  • Add onion, garlic, carrot and green pepper and saute until the onion is translucent.
  • Add the pre-cooked chicken and coconut aminos and mix well.
  • Add noodles and toss well so that the noodles are coated with soy sauce.
  • Allow the noodles to cook through, stirring continuously.
  • Garnish with lemon wedges and serve!

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