Filipino Pancit with Grilled Turkey over Zucchini “Noodles” (Low-Carb)



Just recently, I had my first experience with Filipino food. I am sad to say that I have never eaten any “authentic” foods that are Filipino recipes.  Our lovely neighbors brought us over a Filipino feast last week and it was so yummy! The husband is from the Philippines and has been cooking his family recipes for years.

The recipe that I really couldn’t stop eating was his homemade Pancit. I have never heard of it before, but it was so good. Traditionally it is made with thin rice noodles, but I thought that it would be just as good with “veggie noodles.”

I decided to try to make the recipe myself and I wanted to adapt these yummy flavors to my new low carb diet. I also decided to use the high protein and lighter option with a turkey tenderloin. The turkey absorbs all the flavors and is the perfect protein for my recipe. Since I am trying to stay low carb this recipe is so good so I don’t feel deprived at all.


All I did to make the noodles was to use my vegetable peeler to make zucchini ribbons. I didn’t cook them because I like them raw, with the little bit of crunch.

I decided to grill my turkey for this recipe, even if it isn’t the traditional way of making it, but neither are the zucchini noodles, so I am going totally rouge here.

I love to use the grill for my protein because it brings such a yummy smokey flavor. I wanted to cut up my turkey tenderloin into smaller pieces so that each piece could be covered in sauce. Turkey soaks up the flavor of any sauce or marinade so well, that I want to take advantage of the little turkey pieces getting covered in sauce. But you could just grill the entire tenderloin on the grill and cut it into small pieces and add to the Pancit. But I wanted the smokey grill flavor without the thicker skin from pacing right on the grill. But both work great and taste great too!

Here is a delicious recipe for Pancit, and it is totally up to you if you want to use thin rice noodles or veggie noodles. It is delicious either way. But the turkey is the best for a perfect high protein, low-fat option.

Filipino Pancit over Zucchini “Noodles” Low-Carb


  • 1 pound turkey tenderloin
  • 1/2 cup soy sauce
  • 1/2 medium head cabbage, shredded
  • 2 carrots shredded
  • 1 cup snow peas
  • 1 sliced white onion
  • 2 celery stalked chopped
  • 1/4 cup oil (any kind of vegetable oil)
  • 2 green onions, chopped into 1 inch pieces
  • 1/2 pound raw shrimp peeled and deveined
  • 1/2 tbsp garlic minced
  • Bunch chopped fresh cilantro
  • Pancit sauce
  • 2 cups low sodium chicken stock
  • 2 tablespoons dark soy sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar


  1. In a bowl, season the turkey with soy sauce and pepper. Add to a baking pan that is covered with foil and cook on a grill. Cook through while stirring occasionally. Close grill to get the smokey flavor. Remove turkey from grill and set aside. In a pan or Wok, saute the onion until soft. Add cabbage, carrots, snow peas, celery lightly with garlic in the oil. You still want to have crunch. Stir in the green onions and shrimp. Add ingredients for Pancit sauce and bring to a boil then lower to simmer. Cook for 4 to 5 minutes, stir in the turkey and cook for 5 more minutes.
  2. Serve over cooked rice noodles or raw zucchini ribbons. Sprinkle with cilantro.


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Erin Kennedy and I’m the Founder and Creative Director. I love food, cooking and learning tips in the kitchen and of course, eating. Sharing all this food love is a passion of mine.


  1. Thanks Erin! So many ingredients! and so yummy! but so healthy! The zucchini noodles are so yummy! I can barely tell the difference.

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