Chicken and Shrimp Pancit

Name: Chicken and Shrimp Pancit
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 9 oz Rice Noodles; 2 tbsp Vegetable Oil; 12½ oz Chicken Breast; 10½ oz Shrimp; 1 Onion; 3 cloves Garlic; 2 Carrots; 10½ oz Cabbage; 1¼ cups Chicken Broth; 2 tbsp Soy Sauce; 1 tbsp Fish Sauce; ¼ tsp Black Pepper; 3 Scallions; 1 Lemon

By Eatpace

Filipino pancit tosses rice noodles with chicken, shrimp, cabbage and carrots in a savory sauce. Thinly sliced ingredients cook quickly in a large skillet.

Total: 35 min; 15 prep · 20 cook
Serves: 4; Scale it below
Calories: 522; kcal per serving
Protein: 42g; per serving

Plan this dinner Jump to recipe

Rice noodles with sliced chicken, shrimp, cabbage and carrots, topped with scallions and lemon wedges.

35 min

Method

7 steps 15 min prep · 20 min cook

Prep

Step 1. Soak Rice Noodles in warm water until pliable, about 10 minutes, or according to the package. Drain well.

Cook

Step 2. Heat half the Vegetable Oil in a large deep skillet over medium-high heat. Add Chicken Breast and cook until browned and no longer pink inside, about 4 minutes. Transfer to a plate.
Step 3. Add Shrimp to the skillet and cook, turning once, until pink and opaque, about 2 minutes. Transfer to the plate with the chicken.
Step 4. Add the rest of the Vegetable Oil, then Onion and Garlic. Stir over medium-high heat until fragrant and the onion begins to soften, about 2 minutes.
Step 5. Add Carrot and Cabbage. Stir-fry until the cabbage wilts and the carrots begin to soften, about 3 minutes.
Step 6. Pour in Chicken Broth, Soy Sauce, Fish Sauce and Black Pepper; bring to a simmer. Add the drained noodles and toss until tender and most of the liquid is absorbed, about 4 minutes.

Finish & serve

Step 7. Return the chicken and shrimp to the skillet and toss until hot, about 1 minute. Scatter Scallions over the noodles and serve with Lemon for squeezing.

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Tips

Good to know

Soak the noodles only until pliable; they finish softening as they absorb the stock.

Swap it

Use calamansi instead of lemon if you can find it.

Leftovers

Refrigerate leftovers promptly and reheat with a splash of water within 3 days.

Good to know

Chicken is safe to eat when its thickest pieces reach 165°F.

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