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  • Prep-time: / Ready In:
  • Makes 8 cups

Pancit is a Filipino-style dish using rice noodles. In this version, we used Mai fun noodles, which are thinner than regular rice noodles. Feel free to get creative with the toppings, swapping in any veggies you have on hand.


  • 3 cups coarsely chopped fresh cremini mushrooms
  • 1 onion, chopped (1 cup)
  • 3 cloves garlic, minced
  • 5 cups shredded red cabbage
  • 1½ cups matchstick-cut carrots
  • ½ of an 8-oz. package dry Mai fun brown rice noodles
  • ½ cup low-sodium vegetable broth
  • ¼ cup reduced-sodium soy sauce or tamari
  • 1 tablespoon date sugar
  • ½ teaspoon black pepper
  • ½ teaspoon crushed red pepper (optional)
  • ¼ cup chopped fresh cilantro
  • 4 lime wedges


  1. In an extra-large skillet cook mushrooms, onion, and garlic over medium 4 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add cabbage; cook 5 minutes, stirring occasionally. Add carrots; cook 5 minutes or until cabbage and carrots are tender, stirring and adding water as needed.
  2. Meanwhile, cook noodles in boiling water 2 minutes; drain. In a small bowl combine broth, soy sauce, sugar, black pepper, and, if desired, crushed red pepper. Add sauce to vegetables, tossing to mix well. Gently toss noodles with vegetable mixture. (If necessary for easier tossing, snip the drained noodles a few times to shorten them.) Sprinkle with cilantro and serve with lime wedges.

Comments (2)

(5 from 3 votes)
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Lisa6 months ago
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Delicious! So glad there’s enough left for tomorrow too!

Joanne1 year ago
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I grew up eating pancit and decided to try this recipe. My family and I really enjoyed it. Will definitely make this again!

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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