15-Min Crispy Chili Garlic Pancit
Stir-fried Filipino noodles loaded with vegetables, tossed in a garlicky chili-soy glaze, and finished with crispy edges. One skillet, weeknight-easy, and totally addictive.
- Total time
- 15 min
- Servings
- 4
- Calories
- 285
- Protein
- 8g
Ingredients
- 1 package (10 oz) fresh pancit canton noodles or dried ramen
- 3 cups cabbage, thinly sliced
- 1 medium carrot, julienned or grated
- 4 cloves garlic, minced
- 2 tbsp chili crisp or hot pepper flakes
- 3 tbsp soy sauce
- 2 tbsp neutral cooking oil
Instructions
- 1
Cook noodles in boiling salted water until al dente, about 3 minutes. Drain and set aside.
- 2
Heat oil in a large skillet over medium-high until shimmering. Add garlic, stir for 30 seconds until fragrant.
- 3
Add cabbage and carrot, toss constantly for 3 minutes until edges start to char and soften.
- 4
Pour in soy sauce and chili crisp, toss to coat evenly. Cook for 1 minute until glaze coats the vegetables.
- 5
Add cooked noodles to the skillet, toss constantly for 2 minutes until noodles crisp at the edges and everything is hot.
- 6
Serve immediately in bowls or on a plate while the noodles still have crispy bits.
Tools you’ll need
- large skillet (12-inch preferred)
- pot for boiling water
- tongs or wooden spoon
- knife and cutting board
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
