Turkey Pancit (Thanksgiving Leftover Noodle Stir-Fry)

If there’s one dish guaranteed to show up at Filipino parties, it’s pancit. It feeds a crowd, comes together quickly, and always delivers big flavor with minimal fuss. And after my Thanksgiving table was covered in turkey this year, I knew exactly what I had to do: turn those leftovers into a loaded, comforting, and super satisfying Turkey Pancit.

This Thanksgiving version stays true to the spirit of pancit—noodles, veggies, protein, and savory seasonings—but gets a holiday remix by swapping in a mix of leftover turkey meat, both dark and white. To make it feel like a true party dish, I added shrimp, Chinese sausage, and a colorful mix of veggies for texture and brightness. Whether you’re serving it as a unique Thanksgiving side or making it the next day with leftovers, this pancit is the kind of dish that disappears fast.

With simple ingredients, minimal prep, and tons of flavor, this Turkey Pancit might just become your new post-holiday tradition.

Ingredients

8 oz rice stick noodles

2.5 cups chicken broth

2–3 tbsp soy sauce

1 tbsp annatto powder

1 cup sliced celery

1 cup shredded carrot

1 cup sliced mushrooms

1–2 cups shredded or sliced leftover turkey meat

1 cup shrimp

1/2 cup sliced Chinese sausage

Lemon wedges or calamansi, for garnish

1. Soak the rice noodles in warm water until softened, then drain.

2. In a pan, stir-fry the Chinese sausage until it releases its oil. Add the shrimp and cook until just pink.

3. Add the turkey, celery, carrot, and mushrooms. Stir-fry for 2–3 minutes.

4. Pour in the chicken broth, soy sauce, and annatto powder. Bring to a simmer.

5. Add the softened noodles and toss until they absorb the broth and everything is evenly coated.

6. Adjust seasoning, transfer to a platter, and garnish with lemon or calamansi.

Pancit paty