Pancit, traditionally made with rice or egg/wheat noodles, has always been a staple for big family gatherings when I was growing up. I finally got around to making my own low-carb version of it using shirataki noodles or spaghetti squash. Usually served as aside dish, try pairing it with something fattier, like lechon (Filipino roast pig) to round out the macros.

Keto Pancit (Filipino Noodles) Recipe

Marinade Ingredients:

Pancit Ingredients:

  • ½ lb boneless chicken breast or pork tenderloin, thinly sliced
  • Two 8 oz packages konjac/shirataki noodles or 2 lb cooked spaghetti squash
  • 3 tablespoons avocado oil
  • ½ cup onion, thinely sliced
  • 3 cloves garlic, minced
  • ½ lb raw shrimp, peeled and deveined
  • 4 cups cabbage, thinly sliced
  • ½ cup mushrooms, sliced
  • ½ orange bell pepper, thinly sliced
  • 3 celery stalks, chopped
  • ¼ cup tamari soy sauce or coconut aminos
  • Black pepper, freshly ground, to taste
  • Calimansi wedges (or lime/lemon wedges)
  • 1-2 large eggs, hard-boiled and quartered (for garnish)
  • 1 tablespoon fresh cilantro, chopped (for garnish)

(*Note: Feel free to swap in different vegetables based on availability. My family always just put in whatever was in the fridge, but onions, garlic are always used, and usually cabbage and mushrooms.)

Ingredients:

  1. Whisk together marinade ingredients in a bowl or container. Add the chicken or pork. Cover and allow to marinate in the fridge for at least 30 minutes. Prepare the shirataki noodles according to package instructions. Set aside.

  2. Hear a large skillet or to medium heat and pour the avocado oil. Add onions and garlic and saute until the onions soften.

  3. Add the pork, along with any remaining marinade, and cook through.

  4. Add the cabbage and other veggies and cook until the cabbage is soft.

  5. Add the shrimp along with the soy sauce and cook for 1 minute.

  6. Add noodles and toss over until well mixed. Remove from heat.

  7. Serve in a a large bowl or directly in the skillet for guests guests to serve themselves (as my family always does) and garnish with egg quarters, cilantro and calimansi (lime/lemon) wedges.

Did you make this keto pancit (Filipino noodles) recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)