Hawaiian-style pancit is a Filipino-inspired noodle dish made with thin rice noodles, chicken, vegetables, and savory Portuguese sausage, a popular local-style addition. It is often served family-style at gatherings, and the flexible mix of noodles and vegetables makes it easy to adapt; recipes vary from household to household.
Ingredients
- 8 oz (225 g) dried bihon rice noodles
- 1 tbsp (15 ml) neutral cooking oil, such as canola
- 8 oz (225 g) Portuguese sausage, sliced into thin half-moons
- 1 lb (454 g) boneless, skinless chicken thighs, cut into bite-size pieces
- 1 medium yellow onion (about 150 g), thinly sliced
- 4 garlic cloves (about 12 g), finely chopped
- 2 medium carrots (about 180 g total), cut into thin matchsticks
- 1 red bell pepper (about 150 g), thinly sliced
- 4 cups (280 g) thinly sliced green cabbage
- 4 cups (946 ml) low-sodium chicken broth
- 1/4 cup (60 ml) shoyu or regular soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (4 g) granulated sugar
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) calamansi juice, or lemon or lime juice
- 4 scallions (about 30 g), thinly sliced, for serving
- 1 lemon (about 120 g), cut into wedges, for serving
Instructions
- Soften the noodles. Put the dried bihon in a large bowl and cover with warm water. Soak for 8 minutes, or until the strands bend without snapping but are not mushy. Separate any clumps gently with your fingers, then drain well. While the noodles soak, slice the sausage and vegetables, cut the chicken, and measure the sauce ingredients. Rice noodles continue to soften as they cook, so do not leave them sitting in water after they are flexible.
- Mix the sauce. In a measuring jug or bowl, stir together the chicken broth, shoyu, oyster sauce, sugar, black pepper, and calamansi juice. Mixing first helps the seasonings distribute evenly once the noodles go into the pan. If your broth or sausage is especially salty, hold back a tablespoon of the shoyu and add it at the end only if the pancit needs it.
- Brown the sausage. Heat a large, deep skillet, wok, or wide Dutch oven over medium-high heat. Add about 2 teaspoons of the oil, then add the sausage in a single layer. Cook for 3 to 4 minutes, turning once or twice, until lightly browned and fragrant. Transfer it to a plate. Browning adds flavor to the pan, while taking the sausage out keeps it from becoming tough during the longer noodle simmer.
- Cook the chicken safely. Add the remaining oil to the same pan. Add the chicken in one layer, working in two batches if the pan is crowded, and cook for about 6 to 8 minutes, turning the pieces so they brown on several sides. Check the thickest pieces with a food thermometer; USDA FSIS gives 165°F (74°C) as the safe minimum internal temperature for poultry. Transfer the cooked chicken to the plate with the sausage. A little browning left on the pan is useful flavor, but if anything is sticking or scorching, lower the heat before continuing.
- Soften the vegetables. Add the onion, garlic, carrots, and bell pepper to the pan. Stir-fry for about 2 minutes, scraping up browned bits, then add the cabbage and cook for another 2 minutes. The vegetables should be bright and beginning to soften, not limp. If the pan is dry, add a tablespoon or two of the measured broth rather than extra oil.
- Simmer the noodles. Pour in the broth mixture and bring it to a steady simmer. Add the drained noodles and use tongs to turn and lift them through the liquid so they loosen and absorb the sauce. Return the sausage and chicken to the pan. Cook for 5 to 7 minutes, tossing frequently, until most of the liquid is absorbed and the noodles are tender. If the pan dries before the noodles are ready, add broth a splash at a time; if the noodles are tender but there is still a pool of liquid, toss for another minute or two without a lid.
- Finish and serve. Taste a noodle and adjust with a little more shoyu, calamansi, or black pepper if needed. Turn off the heat and let the pancit stand for 2 minutes so the last bit of sauce settles into the noodles. Scatter scallions over the top and serve hot with lemon wedges for squeezing.
Tips
- Choose the right noodles. Bihon are thin rice vermicelli and give pancit its light, springy texture. If the package says to soak for a different length of time, use its directions as a guide and drain the noodles as soon as they are flexible. Over-soaking is a common cause of broken, gummy strands.
- Keep the pan wide. A wide skillet or wok gives moisture room to evaporate and makes it easier to toss the noodles without crushing them. If your pan is small, cook the vegetables in batches or use a large pot; crowding can make them steam and release more water.
- Balance the salt at the end. Portuguese sausage, shoyu, oyster sauce, and packaged broth all contribute salt, and their levels vary. Low-sodium broth gives you more control. Taste after the noodles absorb the liquid before adding extra soy sauce.
- Use the citrus you can find. Calamansi has a fragrant, tart flavor common in Filipino cooking, but it may be hard to find fresh. Lemon or lime juice is a practical substitute; lemon is milder, while lime tastes sharper. Add it to the sauce or offer extra wedges at the table.
Serving Suggestions
Serve pancit straight from the pan on a large platter, with the chicken and sausage distributed through the noodles rather than piled only on top. It works as a satisfying main dish for lunch or dinner, and the lemon wedges let each person adjust the brightness of their portion. For a larger meal, pair it with a simple green salad, sliced cucumber, or steamed vegetables; choose sides with a fresh or lightly dressed flavor so they do not compete with the savory noodles.
For a potluck or buffet, keep the pancit covered between servings and set out serving tongs. A small bowl of extra calamansi or lemon wedges is useful, as is a little dish of sliced scallions. If preparing other food alongside it, finish the noodles close to serving time when possible: bihon is at its best while tender and moist, before it has spent a long time sitting in a warm pan.
Variations
Adjust the sausage: Portuguese sausage gives this version a smoky, seasoned character associated with many local Hawaiian-style preparations. If you cannot find it, use linguica or another smoked sausage; the seasoning will differ, so taste the finished sauce before adding more shoyu. For a lighter noodle dish, reduce the sausage to 4 oz (113 g) and add another 1/2 cup (35 g) of cabbage.
Make it with pancit canton noodles: Canton noodles are wheat noodles rather than rice bihon, so they make a chewier, more substantial dish. Follow the package cooking instructions and add them at the stage recommended for that product; do not soak them as if they were dried rice vermicelli. The amount of broth needed can vary, so add it gradually and stop when the noodles are cooked and lightly coated.
Make a meatless pan: Omit the chicken and sausage, use vegetable broth, and replace the oyster sauce with mushroom stir-fry sauce. Add firm tofu, sliced mushrooms, or extra carrots and cabbage. The result will be less smoky and savory than the sausage version, so taste and adjust with shoyu, citrus, and pepper. For a gluten-free variation, check labels on the broth and sauces, and use a gluten-free soy sauce or tamari and a suitable oyster-sauce alternative.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in shallow, airtight containers. Properly chilled pancit keeps for 3 to 4 days. The noodles will firm up as they cool and may absorb the remaining sauce, which is normal. For longer storage, freeze portions in airtight freezer-safe containers for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating; the texture may be softer than when freshly made.
Reheat a portion in a skillet over medium-low heat with 1 to 2 tablespoons of water or broth, tossing gently until steaming hot throughout. You can also microwave it in a covered microwave-safe dish, stirring halfway through and adding a splash of liquid if it seems dry. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer, especially when warming a large portion. Heat only what you plan to eat, since repeated cooling and reheating can dry the noodles and affect their texture.
Frequently Asked Questions
Is Hawaiian pancit a traditional Filipino recipe?
It is best understood as a Hawaiian-style adaptation of Filipino pancit, a broad family of noodle dishes with many regional and household versions. The rice noodles, vegetables, and savory seasoning reflect familiar pancit elements, while Portuguese sausage is a local-style addition often used in Hawaii. No single version represents every cook’s pancit.
Can I make this ahead?
You can slice the vegetables, chicken, and sausage and mix the sauce up to a day ahead, storing them separately in the refrigerator. For the freshest noodle texture, soak and cook the bihon shortly before serving. If you cook the whole dish ahead, cool and refrigerate it promptly, then reheat it with a splash of broth or water to loosen the noodles.
Why did my pancit noodles break or turn mushy?
They may have soaked too long, simmered too long, or been stirred too roughly. Soak only until bendable, drain them well, and toss by lifting and turning rather than vigorously stirring. The noodles should finish cooking in the broth; if they are already tender, stop cooking even if a small amount of sauce remains.
Can I use chicken breast instead of thighs?
Yes. Cut breast meat into evenly sized bite-size pieces and watch it closely, because it can dry out sooner than thighs. Cook it to 165°F (74°C), measured in the thickest pieces with a food thermometer, then remove it from the pan while you cook the vegetables and noodles.
What can I use instead of Portuguese sausage?
Linguica is a close practical substitute, while another smoked sausage will also work if that is what you have. Each has a different salt and spice level, so brown it as directed and taste the finished pancit before adding more shoyu. For a meatless dish, leave it out and use mushrooms or tofu with a little mushroom sauce for savory depth.
Can I make pancit without oyster sauce?
Yes. Leave it out and add a little extra shoyu to taste, or use mushroom stir-fry sauce for a similar savory note. The flavor will not be exactly the same, but the broth, sausage, and vegetables still make a well-seasoned noodle dish. Check labels if you are avoiding particular ingredients, since bottled sauces can contain different allergens.
Related
- Hawaiian Corn with Coconut, Ginger, and Lime
- Hawaiian Recipes for a Crowd: Easy Oven Kalua Pork
- Hawaiian Recipes With Pineapple: Chicken and Rice
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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