This Filipino pancit recipe is a low-carb and keto-friendly version you’ll love! With savory vegetables and tender bits of chicken tossed in a bed of low-carb noodles, this pancit recipe is as close to the real, rice noodle version that I grew up eating. Best of all, this is a healthier option, made with kelp noodles, and it takes less than 30 minutes to prepare!
what is pancit?
Pancit (pronounced PAWN-sit) is a noodle dish that is a staple of Filipino cuisine. Usually a combination of chopped vegetables sautéed with garlic, meat, and finished off with a boatload of noodles and soy sauce, pancit is sort of like a Filipino version of chow mein.
There are a few different variations of pancit, but this low-carb pancit recipe is closer to Bihon pancit, which is traditionally made with rice noodles (or vermicelli noodles). Super thin and almost transparent, rice noodles are delicious, but definitely not keto-friendly. Enter kelp noodles! They even look the same, and when prepared the right way, kelp noodles are the perfect stand-in for rice noodles, which you won’t even miss.
This Filipino pancit recipe is:
- low-carb and keto-friendly
- simple to make vegan or vegetarian by swapping in tofu or omitting the chicken
- easy to make and ready in under 30 minutes!
- a healthy, Filipino-inspired dish!
what are kelp noodles?
Have you ever tried them? I have to say, they’re my all-time favorite low-carb noodle! Kelp noodles are low in calories and carbs and are completely flavorless, which means they take on the flavor of the dish you’re preparing (no seaweed taste whatsoever!). I’ve tried shiritaki noodles and miracle noodles, and while those work okay for many dishes, these kelp noodles are the best low-carb noodle for this pancit recipe.
There’s one extra step when using kelp noodles that I strongly recommend, and that is softening the noodles.
how to soften kelp noodles
When removing kelp noodles from the bag, you’ll find they’re wiry and pretty rubbery in texture. You can technically use them at this point, but for this Filipino pancit recipe, I recommend softening the kelp noodles first. This is an easy step, and please don’t skip it! Without softening the noodles, they may not become tender.
Here’s how to soften kelp noodles:
- Place the kelp noodles in a colander/strainer and rinse with cold water (I use kitchen shears to cut them at this point to make them a tad shorter)
- In a large bowl, combine the juice of 1 lemon and 1 teaspoon of baking soda. Whisk it together for a few seconds until it’s not foaming as much.
- Place the noodles in the bowl with the lemon juice/baking soda mixture and toss the noodles to coat them. They will immediately become softer.
- Rinse the noodles, discarding the lemon juice mixture. Use as needed.
I updated this post after trying out this softening technique that I found here– it’s the best method I’ve tried so far!
ingredients for this pancit recipe
Along with the kelp noodles, this Filipino pancit recipe calls for just a few other basic ingredients! Here is what you will need:
- coconut oil or avocado oil
- chicken thighs or chicken breast, cut into small pieces
- green cabbage, sliced thin
- carrot, chopped small
- onion, diced
- minced garlic
- tamari or coconut aminos
- salt and pepper
- kelp noodles (I like the Sea Tangle brand which you can find at Whole Foods, an asian market, or Amazon)
- sliced green onions
- fresh lemon juice
This Filipino pancit recipe comes together easily, and is even quicker if you’re using leftover chicken.
my mama’s Filipino pancit recipe
I call this my mom’s recipe because I’ve adapted her authentic Filipino pancit recipe into a low-carb and keto-friendly version. So while the changes mean this isn’t truly an authentic Filipino dish, it’s pretty darn close, and she still deserves all the credit. 🙂
- Prepare the kelp noodles. Soften them prior to starting on the pancit. This takes only a couple of minutes or so.
- Sauté. In a large skillet, heat the oil and cook the chicken pieces with the diced onion and carrot for about 5-7 minutes, or until the chicken is mostly done and the carrots are tender. Stir in the garlic and cabbage and cook for another couple of minutes to allow the cabbage to soften.
- Add the low-carb noodles. Pour in the tamari (or coconut aminos). Add the salt and pepper, and then add in the prepared kelp noodles. Stir everything so it’s evenly combined, working the kelp noodles into the sautéed chicken, veggies and sauce mixture. Cook for about 5 additional minutes. The pancit is done when the noodles are hot and most of the moisture has cooked out. Squeeze the lemon juice over the pancit and stir.
- Garnish and serve. When serving the pancit, top it with the diced green onions. Serve with extra lemon wedges.
pancit recipe tips
- This Filipino pancit recipe is an incredible way to use up leftover chicken (or even pork or beef)! Shred it or dice it up, and add it to the mixture when you toss in the cabbage (instead of earlier with the carrots).
- Don’t skip on softening the kelp noodles! If you do, they may not turn out tender, and will keep more of their initial rubbery texture.
- Coconut aminos doesn’t carry as much of a rich, salty flavor as tamari. Feel free to taste and adjust, adding more of the coconut aminos or salt, if needed.
- Please do not substitute rice noodles in for this recipe! Unlike kelp noodles, rice noodles need a lot more moisture (usually chicken broth) to cook, which I’ve removed for this low-carb version.
low-carb substitutions for kelp noodles
If you want to try out this chicken pancit recipe but do not have kelp noodles on-hand, thin, shiritaki noodles or Miracle noodles will work out well too! Or, make it a vegetable-forward dish and shred up cabbage to use as “noodles” instead!
you might also love…
- Filipino chicken adobo with garlic green beans is another recipe that’s close to my heart. It’s authentic, delicious, and surprisingly easy to make!
- Air fryer Brussels sprouts with miso glaze, aka the tastiest way to enjoy those little veggies!
- Have you tried this keto poke bowl yet? Easy, quick, and even better than take-out!
- 2 tablespoons coconut oil or avocado oil
- 1 pound chicken breast or chicken thighs, cut into bite-sized pieces
- 1 large carrot, diced
- 1 yellow onion, diced
- 2 teaspoons minced garlic
- 1/2 small head of green cabbage, sliced thin (about 1 cup)
- 1/4 cup tamari (or coconut aminos)
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1, 12-ounce package kelp noodles (pre-softened with 1 juice of lemon juice and 1 teaspoon baking soda- see recipe notes)
- 1 lemon (use half for juice and cut half into wedges for serving)
- 1/2 cup diced green onions
- First, start by preparing the kelp noodles by soaking to soften. Please don't skip this step! Kelp noodles are rubbery and softening them results in a much better pancit. See recipe notes for instructions.
- Heat the oil in a large skillet over medium heat for about 1 minute. Place the raw chicken pieces, the diced onion, and carrot in the skillet and cook for about 5-7 minutes. The chicken should be mostly done and the carrots should be slightly tender.
- Add the minced garlic and shredded cabbage to the pan. Cook for another 2 minutes to allow the cabbage to soften.
- Pour in the tamari (or coconut aminos). Add the salt and pepper, and then add in the pre-soaked (and drained) kelp noodles. Work the kelp noodles into the mixture, stirring them in until they are evenly dispersed among the rest of the ingredients. Cook another 5 minutes. The pancit is done when the noodles are hot and most of the moisture has cooked out. Squeeze juice from half a lemon over the noodles and toss.
- Serve the pancit with fresh green onion slices and extra lemon wedges.
To soften kelp noodles:
- Empty the package of kelp noodles into a colander and rinse them. You can use kitchen shears at this point to cut them and make the noodles a little shorter.
- In a large bowl, combine the juice of 1 lemon and 1 teaspoon of baking soda. It will immediately foam- whisk until the bubbling fizzles out a bit.
- Place the noodles into the bowl and toss them to coat them in the mixture They will immediately soften.
- Transfer the noodles back to the colander or strainer and rinse off the lemon juice/baking soda mixture. Set them aside for use.
If you do not have kelp noodles, you can follow this pancit recipe and swap in low-carb shiritaki noodles, Miracle noodles, or shredded cabbage.
This pancit recipe is a great way to use leftover chicken, pork, or even beef. If you're using already-cooked meat, add it to the pan along with the garlic and cabbage.
Coconut aminos has less of a rich, salty flavor than tamari. Add more of the coconut aminos if needed based on your own taste.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 156Total Fat: 6gSaturated Fat: 2.5gTrans Fat: 0gCholesterol: 50mgSodium: 157mgCarbohydrates: 5gNet Carbohydrates: 3gFiber: 2gSugar: 2gProtein: 24g
This nutritional information is approximate and is provided for convenience as a courtesy.