Eat Green Filipino Pancit Noodles | Melissa Hemsley
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Filipino Pancit Noodles

Eat Green

Filipino Party Pancit Noodles




filipino pancit noodles

My Mum’s been making Pancit (or pansit) Noodles for me since forever and it’s always present at family parties and has continued to be weekly favourite in my house. There was definitely a few years of my childhood when I picked the vegetables out (but was made to eat them anyway at the end before leaving the table!) Vermicelli rice noodles are traditional but use whatever you have/like. Apparently the Filipinos adapted this dish from the Chinese migrants in the Philippines during the Spanish colonial times. 

If you’ve got my cookbook *Eat Green* then you’ll also have this recipe served with crispy chicken wings. It serves 4 as a main or 8 as a party side.


  1. Prep the vegetables by chopping them finely for fast cooking, for example julienning the carrots, finely slicing the celery and cabbage. Roughly slice the mushrooms.
  2. Heat up a large deep sided frying pan or wok, melt the ghee or coconut oil and stir fry the onion for 3 minutes on a medium high heat.
  3. Next add the mushrooms and stir fry for 3 minutes (you can also add a spoon more oil if you think it needs it) before briefly adding the garlic to fry for 30 seconds
  4. Then add in all your veg, stir frying for a few more minutes, keeping them moving. Stir in the tamari, fish sauce and a few good twists of black pepper.
  5. Pour in the stock, turn the heat right up then add the noodles, breaking them as you go. Cook for 3-4 minutes on a medium simmer, stirring and tossing regularly. Tongs work really well here.
  6. Once the noodles are tender, take off the heat, squeeze in the lemon juice, have a taste and adjust for seasoning. Scatter over the sliced spring onion, serve with extra citrus wedges and extra fish sauce for those who like it. You could also serve with a little drizzle of chilli crisp – this isn’t traditional but it’s delicious for those who like the heat!


2 tbsp ghee or coconut oil
1 large onion, chopped
250g chestnut or regular mushrooms
150g shiitake/oyster mushrooms or more regular mushrooms
4 garlic cloves, chopped
600g mixed veg eg cabbage, carrots, celery, green beans, baby corn, peppers
3 tbsp tamari or soy
1 tbsp fish sauce or veg fish sauce
Black pepper
500ml veg stock
250g vermicelli rice noodles, mung bean noodles or sweet potato noodles
Juice of a lemon

 To serve:
A few chopped spring onions, finely sliced
Lemon or lime cut into wedges
Extra fish sauce (optional)
Chilli crisp (optional)

My Cookbook

eat green melissa hemsley

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