Flavorful Filipino Pancit Noodles Recipe with Chicken and Shrimp Easy and Best Guide

Let me tell you, the aroma of garlic sizzling in hot oil, mingling with the subtle sweetness of sautéed shrimp and tender chicken, all wrapped up in the delicate strands of pancit noodles—honestly, it’s enough to make anyone’s mouth water. The first time I made this flavorful Filipino pancit noodles with chicken and shrimp, I was instantly hooked. It was one of those moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, my lola would whip up pancit for family gatherings, and the way everyone would gather around the table, eager for seconds, left a lasting impression. I stumbled upon this recipe during a rainy weekend when I wanted to recreate that nostalgic feeling without the fuss. My family couldn’t stop sneaking the pancit off the serving platter (and I can’t really blame them). It’s dangerously easy to make yet packed with pure, nostalgic comfort.

You know what makes this pancit noodles recipe stand out? It’s perfect for potlucks, a sweet treat for your kids, or just brightening up your Pinterest recipe board. Tested multiple times in the name of research, of course, it’s now a staple for family gatherings and gifting. Honestly, this pancit feels like a warm hug on a plate—you’re going to want to bookmark this one.

Why You’ll Love This Recipe

This flavorful Filipino pancit noodles recipe with chicken and shrimp isn’t just any pancit—it’s the best version you’ll find on your dinner table. Here’s why:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen pantry.
• Perfect for Gatherings: Great for family dinners, holiday celebrations, or casual get-togethers.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—trust me, it’s a hit!
• Unbelievably Delicious: The combination of savory chicken, succulent shrimp, and perfectly cooked noodles is next-level comfort food.

What sets this pancit apart? I blend the chicken broth with a touch of citrus and soy sauce to create a perfectly balanced seasoning profile that wakes up every bite. The shrimp is sautéed just right to keep that tender, juicy bite without turning rubbery. Plus, the noodles soak up all those flavors without getting mushy, thanks to a little technique I’ll share later.

This recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite and smile. It’s comfort food with soul, but without the long wait or fuss. Perfect for impressing guests or turning a simple weeknight meal into a memorable feast.

What Ingredients You Will Need

This flavorful Filipino pancit noodles recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and if you don’t have something, I’ll suggest easy swaps along the way.

• Pancit noodles (rice sticks or bihon): Thin rice noodles, about 8 ounces (225 grams). You can also use canton noodles for a chewier texture.
• Chicken breast or thigh, sliced thinly: About 1/2 pound (225 grams). Thighs add more flavor, but breasts work great too.
• Raw shrimp, peeled and deveined: 1/2 pound (225 grams). Fresh or frozen is fine.
• Garlic cloves, minced: 4-5 large cloves (adds that punch of aroma).
• Yellow onion, sliced: 1 medium (adds sweetness and depth).
• Carrots, julienned: 1 medium (for color and crunch).
• Cabbage, shredded: 2 cups (small head or half a large one).
• Green beans or snap peas, trimmed and sliced: 1 cup (optional, but adds great texture).
• Chicken broth: 2 cups (480 ml). I recommend a low-sodium brand like Swanson for best control.
• Soy sauce: 3 tablespoons. Use Filipino brand like Silver Swan if you can, or regular soy sauce.
• Fish sauce (patis): 1 tablespoon (adds authentic umami, but optional if you’re not a fan).
• Cooking oil (vegetable or canola): 2 tablespoons.
• Black pepper: To taste.
• Calamansi or lemon juice: 1 tablespoon (brightens up the flavors).
• Spring onions, chopped: For garnish (adds freshness).

Quick tips: For gluten-free, ensure your soy sauce is tamari or another gluten-free option. You can swap chicken with tofu or extra shrimp to make it pescatarian. In summer, adding fresh bell peppers is a nice seasonal touch!

Equipment Needed

• Large wok or deep skillet: Ideal for stir-frying the ingredients evenly.
• Medium pot: To soak or briefly boil the pancit noodles if needed.
• Sharp knife and cutting board: For slicing chicken, vegetables, and prepping shrimp.
• Mixing bowls: To hold prepped ingredients separately for easy cooking flow.
• Wooden spoon or silicone spatula: For stirring without scratching your wok.
• Colander or strainer: To drain noodles.

If you don’t have a wok, a large non-stick skillet works just fine. For a budget-friendly option, a wide frying pan gives you enough space for tossing. Personally, I like a carbon steel wok because it heats quickly and distributes heat evenly, but cleaning it right after use keeps it in good shape.

Preparation Method

1. Prep the noodles (10 minutes): If using dried pancit bihon, soak noodles in warm water for about 10 minutes until pliable but not mushy. Drain and set aside. Fresh noodles skip this step.
2. Prepare ingredients (5-10 minutes): Slice chicken thinly against the grain to keep it tender. Peel and devein shrimp if not done. Julienne carrots, shred cabbage, and slice onions and green beans.
3. Sauté aromatics (3-5 minutes): Heat 2 tablespoons of oil in your wok over medium-high heat. Add minced garlic and sliced onions. Stir until fragrant and translucent but not browned—about 2 minutes.
4. Cook chicken and shrimp (5-7 minutes): Toss in sliced chicken. Stir-fry until no longer pink, about 3-4 minutes. Add shrimp and cook until they turn pink and opaque, about 2-3 minutes. Avoid overcooking shrimp to keep them tender.
5. Add vegetables (3-4 minutes): Toss in carrots, cabbage, and green beans. Stir-fry until veggies are just tender but still crisp—about 3 minutes. You want that nice crunch to contrast with the soft noodles.
6. Pour in broth and seasoning (2 minutes): Add the 2 cups of chicken broth, soy sauce, and fish sauce (if using). Bring to a gentle simmer so flavors marry—about 2 minutes.
7. Add noodles (3-4 minutes): Add drained noodles to the wok. Use tongs or chopsticks to gently toss noodles in the sauce, ensuring they absorb the flavorful broth evenly. Cook until noodles are soft but not mushy—about 3 minutes.
8. Season and finish (1-2 minutes): Add freshly ground black pepper and calamansi or lemon juice. Give a final toss to combine. Taste and adjust soy or fish sauce if needed.
9. Garnish and serve: Sprinkle chopped spring onions on top and serve hot. Pancit is best enjoyed fresh but also reheats well.

Pro tip: Keep your heat medium-high but not too hot to avoid drying out the chicken. Stir gently when tossing noodles to prevent breaking them. If the noodles seem dry, add a splash more broth or water.

Cooking Tips & Techniques

Getting pancit noodles just right takes a little practice, but I’ve learned a few tricks along the way. First, don’t over-soak your noodles. Too much soaking makes them mushy and hard to stir-fry evenly. You want them flexible but still firm.

When cooking chicken and shrimp, make sure your pan is hot enough to sear but not scorch. This keeps the proteins juicy and flavorful. Also, add shrimp last since they cook faster than chicken. Overcooked shrimp get tough, and nobody wants that.

Use a gentle tossing motion rather than vigorous stirring to avoid breaking delicate noodles. I often use chopsticks here—they give better control. Keep a close watch on the broth level; pancit noodles soak up liquid quickly, so add a bit more broth if things start to look dry.

One common mistake is overcrowding the pan. If you’re making a larger batch, cook in batches to keep the ingredients searing properly. Multitasking helps here—prep veggies while noodles soak, so you’re ready to cook swiftly.

And lastly, don’t skip the calamansi or lemon juice at the end. That splash of bright acidity brings all the flavors together like magic.

Variations & Adaptations

• Vegetarian Pancit: Skip the chicken and shrimp. Instead, add firm tofu cubes and extra mixed vegetables like bell peppers, mushrooms, and snow peas. Use vegetable broth instead of chicken broth.
• Gluten-Free Version: Use 100% rice noodles and swap soy sauce with tamari or coconut aminos. Check your fish sauce for gluten content or omit it.
• Seafood-Heavy Pancit: Add extra shrimp, squid, or even mussels for a seafood feast. Adjust cooking times accordingly so seafood stays tender.
• Low-Carb Adaptation: Replace noodles with spiralized zucchini or shirataki noodles for a lighter option. This changes the texture but keeps the flavor intact.

I once tried adding a pinch of smoked paprika for a subtle smoky twist, and it was surprisingly good! Feel free to experiment with herbs like fresh basil or cilantro for a different flavor profile.

Serving & Storage Suggestions

Serve this pancit noodles hot, fresh from the wok, garnished with chopped spring onions and a wedge of calamansi or lemon on the side. It pairs beautifully with a simple green salad or a side of lumpia for a full Filipino-inspired meal.

Leftovers keep well in an airtight container in the refrigerator for up to 3 days. When reheating, sprinkle a few drops of water over the noodles and cover loosely with foil or a microwave-safe lid to keep moisture in. Reheat gently on medium heat or in the microwave to avoid drying the noodles out.

Flavors tend to deepen and meld after sitting overnight, so pancit often tastes even better the next day. Just give it a quick toss and a splash of broth or water to revive the noodles before serving.

Nutritional Information & Benefits

This Filipino pancit noodles recipe offers a balanced mix of protein from chicken and shrimp, vitamins and fiber from fresh vegetables, and carbs from the noodles to keep you energized. A typical serving provides approximately 350-400 calories, with moderate fat and sodium levels depending on soy sauce used.

Chicken and shrimp are excellent sources of lean protein and essential nutrients like vitamin B12 and selenium. Vegetables add antioxidants and fiber, supporting digestion and overall health.

For those watching carbs or gluten, swapping noodles and sauces can make this recipe fit into various diets like gluten-free or low-carb. Just be mindful of fish sauce if you have allergies or sensitivities.

Personally, I appreciate how this recipe balances comfort and nutrition—it’s wholesome without feeling heavy or greasy.

Conclusion

This flavorful Filipino pancit noodles recipe with chicken and shrimp is absolutely worth trying if you want a dish that’s quick, tasty, and full of heart. It’s easy enough for weeknights yet special enough for celebrations. Customize it any way you like with veggies, proteins, or seasonings—it holds up well to tweaks.

I love this recipe because it brings back warm family memories while satisfying my craving for something genuinely delicious and comforting. Give it a shot, and you might find yourself making it over and over.

Don’t forget to leave a comment below sharing your thoughts or any adaptations you tried—I really enjoy hearing how pancit noodles bring joy to your table. Happy cooking!

Frequently Asked Questions

What type of noodles should I use for pancit?

Pancit bihon (thin rice noodles) are traditional and widely used, but you can also use canton (egg noodles) for a chewier texture. Both work great depending on your preference.

Can I make pancit ahead of time?

Yes, you can prepare pancit a few hours ahead and refrigerate it. Reheat gently with a splash of broth or water to restore moisture. It’s often even better the next day as flavors meld.

Is there a vegetarian version of this pancit recipe?

Absolutely! Simply omit the chicken and shrimp and add tofu or extra vegetables. Use vegetable broth instead of chicken broth for a fully vegetarian dish.

How do I prevent the noodles from becoming mushy?

Soak the noodles just until pliable, not too soft. Cook them briefly in the sauce and avoid over-stirring to keep them from breaking down.

Can I freeze leftover pancit?

Freezing isn’t ideal because noodles can become mushy when thawed. It’s best to store leftovers in the fridge and consume within 3 days.

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