Chicken & Shrimp Pancit Bihon Recipe by Minda
Cooking Instructions 30 min 1 In a bowl, mix the sliced chicken with soy sauce, calamansi or lemon juice, garlic powder (if using), salt, and pepper. Let it marinate for at least 15-20 minutes. In a separate bowl, lightly season the shrimp with a pinch of salt, pepper, and a squeeze of calamansi or lemon juice. Set aside. Soak the bihon noodles in warm water for about 10-15 minutes or until soft. Drain and set aside. If the noodles are sticky, rinse them gently with cold water. 2 Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and slightly browned. Remove the chicken from the pan and set aside. In the same pan, add a little more oil if necessary and cook the shrimp for 2-3 minutes per side until pink and cooked through. Remove from the pan and set aside with the chicken. 3 In the same pan, add 1 tablespoon of oil. Sauté the onion and garlic over medium heat until softened and fragrant (about 2-3 minutes). Add the carrots, bell pepper, and green beans (if using). Stir-fry for about 3-4 minutes until they begin to soften but still have some crunch. Add the cabbage and cook for another 2-3 minutes. 4 In a small bowl, mix the soy sauce, oyster sauce, sesame oil (if using), white pepper, and chicken broth (or water). If you want the sauce a little thicker, dissolve the cornstarch in 1 tablespoon of water and add it to the sauce mixture. 5 Add the soaked bihon noodles to the pan with the sautéed vegetables. Pour the sauce over the noodles and stir to coat the noodles evenly. Cook for 5-7 minutes, stirring occasionally, until the noodles are well seasoned and heated through. If needed, add a little more broth or water to keep the noodles from sticking. 6 Once the noodles are ready, gently fold in the cooked chicken and shrimp. Stir everything together for another 2-3 minutes to ensure the protein is well distributed and heated through. Transfer the Pancit Bihon to a serving platter and garnish with chopped green onions. Serve with lemon or calamansi wedges on the side for a burst of citrusy freshness. 7 Tips: If you like a deeper flavor, you can add a dash of fish sauce or a teaspoon of annatto oil (achiote oil) for color and extra depth. If you prefer a little more texture in your noodles, consider adding a handful of snow peas or baby corn in with the other vegetables. You can add a small spoonful of miso paste or vegetarian bouillon to the sauce mixture for an extra umami kick. 1 In a bowl, mix the sliced chicken with soy sauce, calamansi or lemon juice, garlic powder (if using), salt, and pepper. Let it marinate for at least 15-20 minutes. In a separate bowl, lightly season the shrimp with a pinch of salt, pepper, and a squeeze of calamansi or lemon juice. Set aside. Soak the bihon noodles in warm water for about 10-15 minutes or until soft. Drain and set aside. If the noodles are sticky, rinse them gently with cold water. 1 In a bowl, mix the sliced chicken with soy sauce, calamansi or lemon juice, garlic powder (if using), salt, and pepper. Let it marinate for at least 15-20 minutes. In a separate bowl, lightly season the shrimp with a pinch of salt, pepper, and a squeeze of calamansi or lemon juice. Set aside. Soak the bihon noodles in warm water for about 10-15 minutes or until soft. Drain and set aside. If the noodles are sticky, rinse them gently with cold water. 2 Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and slightly browned. Remove the chicken from the pan and set aside. In the same pan, add a little more oil if necessary and cook the shrimp for 2-3 minutes per side until pink and cooked through. Remove from the pan and set aside with the chicken. 2 Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and slightly browned. Remove the chicken from the pan and set aside. In the same pan, add a little more oil if necessary and cook the shrimp for 2-3 minutes per side until pink and cooked through. Remove from the pan and set aside with the chicken. 3 In the same pan, add 1 tablespoon of oil. Sauté the onion and garlic over medium heat until softened and fragrant (about 2-3 minutes). Add the carrots, bell pepper, and green beans (if using). Stir-fry for about 3-4 minutes until they begin to soften but still have some crunch. Add the cabbage and cook for another 2-3 minutes. 3 In the same pan, add 1 tablespoon of oil. Sauté the onion and garlic over medium heat until softened and fragrant (about 2-3 minutes). Add the carrots, bell pepper, and green beans (if using). Stir-fry for about 3-4 minutes until they begin to soften but still have some crunch. Add the cabbage and cook for another 2-3 minutes. 4 In a small bowl, mix the soy sauce, oyster sauce, sesame oil (if using), white pepper, and chicken broth (or water). If you want the sauce a little thicker, dissolve the cornstarch in 1 tablespoon of water and add it to the sauce mixture. 4 In a small bowl, mix the soy sauce, oyster sauce, sesame oil (if using), white pepper, and chicken broth (or water). If you want the sauce a little thicker, dissolve the cornstarch in 1 tablespoon of water and add it to the sauce mixture. 5 Add the soaked bihon noodles to the pan with the sautéed vegetables. Pour the sauce over the noodles and stir to coat the noodles evenly. Cook for 5-7 minutes, stirring occasionally, until the noodles are well seasoned and heated through. If needed, add a little more broth or water to keep the noodles from sticking. 5 Add the soaked bihon noodles to the pan with the sautéed vegetables. Pour the sauce over the noodles and stir to coat the noodles evenly. Cook for 5-7 minutes, stirring occasionally, until the noodles are well seasoned and heated through. If needed, add a little more broth or water to keep the noodles from sticking. 6 Once the noodles are ready, gently fold in the cooked chicken and shrimp. Stir everything together for another 2-3 minutes to ensure the protein is well distributed and heated through. Transfer the Pancit Bihon to a serving platter and garnish with chopped green onions. Serve with lemon or calamansi wedges on the side for a burst of citrusy freshness. 6 Once the noodles are ready, gently fold in the cooked chicken and shrimp. Stir everything together for another 2-3 minutes to ensure the protein is well distributed and heated through. Transfer the Pancit Bihon to a serving platter and garnish with chopped green onions. Serve with lemon or calamansi wedges on the side for a burst of citrusy freshness. 7 Tips: If you like a deeper flavor, you can add a dash of fish sauce or a teaspoon of annatto oil (achiote oil) for color and extra depth. If you prefer a little more texture in your noodles, consider adding a handful of snow peas or baby corn in with the other vegetables. You can add a small spoonful of miso paste or vegetarian bouillon to the sauce mixture for an extra umami kick. 7 Tips: If you like a deeper flavor, you can add a dash of fish sauce or a teaspoon of annatto oil (achiote oil) for color and extra depth. If you prefer a little more texture in your noodles, consider adding a handful of snow peas or baby corn in with the other vegetables. You can add a small spoonful of miso paste or vegetarian bouillon to the sauce mixture for an extra umami kick. 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