EXCELLENT! I sent the recipe to my Filipina friend and she said it's really close to how her Grandmother makes it so I gave it a try. I did make a few slight changes per other reviewers. My kids really dislike rice noodles, so we just used Asian noddles. I also used 1/2 sesame oil and 1/2 canola oil; green onions for the onions (since I was already cutting it up to make lumpia)and added a little bit of chicken broth(didn't measure, just eye-balled it) so it was a little more wet and not so sticky. I think I also doubled the garlic, but that's only because we REALLY like garlic here!

Wow! So easy and delicious! I used bean threads instead of rice noodles and it turned out great. Didn't add any meat because I made marinated pork shish kabobs and pork egg rolls with it. Instead, I bulked up on veggies by adding sliced peapods and more carrots. Added extra soy sauce also. Oh, so good and it makes a TON! I could split the recipe in half and still serve 6.

We just had this for dinner tonight and it was terrific! Tasted authentic--don't skip the lemon on top. The ingredients, including the 12 ounce bag of noodles, made far more than 6 servings.

Possibly I did something wrong. I've never had traditional Pancit so I'm not sure what it's supposed to taste like. My veggies and chicken were fine, and the sauce was tasty (I added some hoisin sauce). However, 12 oz of rice noodles (which is two packages - I couldn't find a 12 oz package) was WAY too much. It drowned the meat and veggies completely. I'll definately try this again, but with only half the noodles.

I thought that this was pretty bland. Didn't really taste like the pancit I am used to.

Very authentic!! I did change a little though, yet it still gets a 5 because the recipe is still pretty much the same. I used strips of pork because thats how I grew up eating it. I sauteed the garlic (4 cloves) and some green onion. After removing garlic/onions from wok, I put fresh ground pepper on raw pork and cooked it, splashing some soy sauce on halfway through. I then removed the pork and cooked the veggies, adding the garlic and onions back to the pan and putting additional soy sauce on them. Then once cooked most of the way, I added the pork and noodles until heated all the way through. I have to say, a bit more flavorful than my dads....

SO I thought this was very good. It didnt quite taste like the pancit made by my philipino friends mother. It may have had to do with the noodles though. THey were a little different than I remember. I got rice noodles but have heard from other users to get the ones that say they are for pancit. Anyway, I enjoyed this. WOuld be really good with Shrimp!

When you shop for the rice noodles, look for the package labeled "pancit bihon", or "bihon". Keep in mind that not all rice noodles are the same. Some rice noodles are for Vietnamese pho, while some are for pad thai. I am Filipina, and I like to garnish my pancit with thinly sliced green onions. They add color and additional flavor. Another traditional topping is sliced hard boiled eggs.

This is very similar to a recipe for pancit that I have. I grew up going to a church where more than half the congregation was Fillipino, so we always had pancit and lumpia during potlucks and church dinners. When I made my pancit, I warmed some water in the coffee maker and added the hot water to a bowl and let my rice noodles soak while i cooked the vegitables. I had some leftover salad shromp, so I used that. I started by cooking the garlic and onions in a bit of chicken stock, and then added some celery and carrots. I added cabbage last, as that takes the least amount of time to cook. I added everything together and added the soy sauce and a tad more chicken stock to make it the tendancy I wanted. I also added a jar of bamboo shoots simply because I LOVE bamboo shoots.

Very good and basic recipe. You could add a little chicken broth to it and some lemon juice for extra moisture and flavor.

I love this recipe! I use ramen noodles because that's what I have on hand. This is a quick, easy, healthy dinner. What could be better?

This is a great base recipe to start with. On the advice of a Filipino friend, I sauteed all the veg with the chicken, removed from the wok, then threw the noodles (which I soaked til soft) in the wok with 1 cup of chicken stock. I put the veg mixture back in, covered for a couple minutes, tossed, heated through and added soy sauce to taste. The entire family inhaled it!! Will definitely make this again. (I also used broccoli-slaw in place of cabbage.)

I cooked it for my hubby, who is Filippino, right now he is inhaling the third helping! It really is quick and easy. And delicious! I did not have cabbage, but used thinly slised celery, and also added asian fish balls and some cooked salad shrimp. Served with lemon juice, instead of lemons

this is so easy. I think I may have put too many noodles in. I used the vermicelli because it's all I had in the pantry and it turned out delicious. My filipino husband loved it.

This has got to be my favorite recipe. Better than other pancit recipes I have tried. I find it even better cold the second day.