Dinner guests will love this Filipino pancit dish that brings together 2 types of noodles in a broth of chicken, shrimp, and veggies galore.
Preparation Time
30 mins
Cooking Time
20 mins
Total Time
50 mins
Calories
316 Calories
Recipe Instructions
Step 1
Soak bihon in a bowl of warm water until soft, about 5 minutes. Drain.
Step 2
Heat oil in a large wok over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add chicken, salt, and pepper. Cook and stir until flavors combine, about 3 minutes. Add shrimp; cook until they start to turn color, about 1 minute. Add soy sauce; toss in cabbage, celery, and carrot. Cook until well combined, about 2 minutes. Add 2 cups water; bring to a boil. Cook until vegetables begin to soften, about 2 minutes.
Step 3
Transfer chicken, shrimp, and vegetables to a bowl, leaving the liquid behind in the wok. Add bihon and canton noodles to the liquid. Mix well and cover. Let sit until tender, about 5 minutes. Return 1/2 the chicken-vegetable mixture to the wok; mix with the noodles. Pour soup into bowls; garnish with the remaining chicken-vegetable mixture.
Ingredients
2 cups water
1 onion, chopped
2 tablespoons olive oil
salt and ground black pepper to taste
2 cloves garlic, minced
2 tablespoons soy sauce
2 stalks celery, sliced
1 small head cabbage, shredded
1 cup chopped cooked chicken
1 carrot, peeled and cut into matchsticks
0.5 (8 ounce) package pancit bihon (rice noodles)
2 cups fresh shrimp, peeled and deveined
0.5 (8 ounce) package pancit canton (yellow Chinese noodles)
