Pancit Noodle Salad

In a hurry or just want to a light meal? This is your new “go-to” recipe.
Pancit Salad
8 ounces dried rice noodles
2 teaspoons oil
3 cloves minced garlic
8 ounces thin sliced beef, chicken or pork
1/2 cup carrots, thin julienne sticks
2 cups shredded cabbage or coleslaw mix
1/2-3/4 cup Pear Gorgonzola dressing
1 bunch green onions, thinly sliced
2-3 ounces crumbled blue cheese
Fresh ground black pepper to taste
1-2 lemons, cut into wedges
Bell pepper strips, snow peas, hard cooked egg
Soy sauce, to taste

Cook noodles according to package directions. Drain, rinse with cold water, set aside.

Heat oil and garlic in large skillet or wok, until fragrant; add meat and stir fry until cooked through. Add carrots, cook 2-3 minutes; remove from heat and cool.

Toss together noodles, chicken, cabbage and dressing. Arrange in serving bowl or individual plates. Sprinkle with blue cheese, green onions and black pepper to taste. Garnish as desired with lemon wedges, bell pepper strips, snow peas and egg. Season to taste with soy sauce.

If needed, moisten salad with additional dressing and/or squeezed lemon juice.

Pancit means “noodles” in Filipino. The Chinese derivation means “something conveniently cooked fast.” This fast and easy Eastern inspired salad will be a spring and summer hit; great for light super or easy lunch. Recipe serves between 4-6

For delicious dairy recipes and nutrition information go to, or on

Add comment