this is one of my favorite filipino dishes, but specifically we call this pancit bihon because pancit is basically made of egg noodles and bihon is rice noodles. to compare, i love bihon better. my style is first saute garlic and onion with the chicken (breast is preferred), shrimp, and add chicken stock. add chicken boullion later carrots and cabbage or celery. fish sauce and lemon would finally complete the recipe...sooooo delicious, try this!

Closest to my grandma's recipe. I added some chopped celery just because my grandma puts it in her pancit. Next time I would put some Chinese sausage on it because that's how my grandma cooks it.

I actually make pancit all the time (my own recipe) and this one is pretty much identical to how i make it in regards to the veggies and soy sauce. I prefer mine with shrimp for the meat and not all that other stuff. I also disolve a little bit of beef bouillon in water and find it tastier that way(although thats not an authentic way of doing it) I find it lacks flavor with just the soy sauce. Sometimes I splash some fish sauce on it too. You have to play with it and make it to your liking. I do however like my fast food restraunt-bought pancit better than this recipe-or my own recipe for that matter. I dont know what else they put in it but it has tons of flavor.

My family was very pleased with this meal and recieved the family rating of 4*, they thought it would be better if I left the vegetables "chunkier" to give more contrast to the meat and rice noodles.

I boil my chicken and pork (w/ bones) and reserve the broth to add some moisture to the dish (and addl' flavor) when adding the noodles. This was very good.

My husband is Philipino and we both loved this recipe. I did add some chicken stock and garlic.

I LIKE YOUR PANCIT RECIPE VERY MUCH...YOU KNOW IM A PILIPINA. BUT I LIKE PANCIT.AND I TRY YOUR RECIPE...ITS GREAT!!!

Love Pancit and to me, this is the real deal.

A friend brought this dish over to a potluck dinner once, and I had to have the recipe. Unfortunately, she didn't make it, so I found the recipe here. This dish is good both hot AND cold. Before putting leftovers in the fridge, sprinkle lemon juice on it and cut some lemon slices on to it. The Lemon gives it an extra kick.

WOW! Even better the next day! I only had a few of the ingredients (noodles, chicken broth, onion, garlic, shrimp and seasonings) and it was still great!

Any noodle dish tastes better when you make the noodles with chicken broth as opposed to plain water. Fish sauce (patis) is the way to go if you want it to taste right. And maybe some lemon or calamansi right before you eat it.

I only used the chicken, so it came out really bland. I think I will try it with the pork and shimp next time. Maybe it will give it more flavor.

I used boneless chicken thighs instead of the legs, added garlic (isn't everything better with a little garlic?)and instead of carrots, I used water chestnuts...I also used Bok Choy instead of regular cabbage.

This was YUMMY! My neighbor is Filipino and she cooks WONDERFUL! This taste like hers! I did marinate my pork in soy 3 hours before it was cooked. I also added garlic. My chicken was a rotissarie chick from our grocer. So, I did change things a little, but it was for easy more than anything! Hubby and 3 kids loved it!

i haven't tried this recipe since i have my own "family recipe" but i had to respond to MOM2SOFIA's comment. i'm a true filipino. make pancits all the time and family makes it all the time since i was a young child. we filipinos DO NOT use oyster sauce for pancit. it's usually soy sauce and/or patis (fish sauce).