Flavor-Packed Pancit Noodles with Chicken and Shrimp Easy Recipe for Beginners

Let me tell you, the smell of garlic, soy sauce, and sizzling shrimp mingling with tender chicken in a hot wok is enough to make anyone’s mouth water. That first time I made this flavor-packed pancit noodles with chicken and shrimp, I was instantly hooked. It’s the kind of dish that grabs your senses and holds on tight—the moment 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 grandma would cook pancit for every family gathering. The noodles were always slippery, coated in that savory sauce, and packed with bite-sized morsels of chicken and shrimp. I tried countless recipes over the years, but none tasted quite like hers—until I stumbled upon this version during a rainy weekend experiment. Honestly, it feels like a warm hug from the inside out, the perfect blend of nostalgia and bold flavors you didn’t know you were missing.

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 delivers pure, nostalgic comfort. Whether you’re looking for a sweet treat for your kids after school, something to brighten up your Pinterest dinner board, or a crowd-pleaser for potlucks, this pancit noodles recipe is the answer. I tested it multiple times in the name of research, of course, and it’s become a staple for family gatherings, gifting, and those moments when you just want to savor something undeniably delicious.

Why You’ll Love This Recipe

From my kitchen to yours, this flavor-packed pancit noodles with chicken and shrimp recipe ticks all the boxes. Here’s why it’s a go-to for beginners and seasoned cooks alike:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you probably already have everything in your pantry and fridge.
• Perfect for Any Occasion: Whether it’s brunch, potlucks, cozy dinners, or holiday gatherings, this dish shines.
• Crowd-Pleaser: Kids and adults rave about the juicy chicken, tender shrimp, and those perfectly cooked noodles.
• Unbelievably Delicious: The combination of savory soy sauce, fresh veggies, and a hint of citrus creates an irresistible flavor profile.

What really sets this recipe apart is the special technique of quickly marinating the chicken and shrimp beforehand, locking in juicy flavor that infuses every bite. Plus, the balance of textures—from the soft noodles to the crisp veggies—makes it a delight to eat. This isn’t just another pancit; it’s a version that feels like comfort food with a fresh, exciting twist.

Honestly, after the first bite, you’ll close your eyes and savor it like a little secret. It’s perfect for impressing guests without stress or just turning a simple meal into something memorable you’ll want to make again and again.

What Ingredients You Will Need

This pancit noodles recipe uses simple, wholesome ingredients that deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or easy to find at your local grocery store.

• For the Protein:
  • 1/2 pound (225g) boneless chicken thighs, thinly sliced (adds juiciness and flavor)
  • 1/2 pound (225g) medium shrimp, peeled and deveined (fresh or frozen is fine)
• For the Noodles & Veggies:
  • 8 ounces (225g) pancit bihon noodles (rice vermicelli, soaked in warm water until soft)
  • 1 cup shredded cabbage (adds crunch)
  • 1 medium carrot, julienned (for color and sweetness)
  • 1/2 cup sliced green beans or snap peas (optional, for freshness)
  • 2 cloves garlic, minced (for that signature aroma)
  • 1 small onion, thinly sliced
• For the Sauce:
  • 1/4 cup (60ml) soy sauce (I prefer Kikkoman for its balanced flavor)
  • 2 tablespoons oyster sauce (adds depth and a hint of sweetness)
  • 1 tablespoon fish sauce (optional, for authentic umami kick)
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup (120ml) chicken broth or water (to keep noodles moist)
  • 1 tablespoon cooking oil (vegetable or canola works great)
  • Juice of 1/2 lemon or calamansi (brightens the dish beautifully)

Substitution tips: Use gluten-free soy sauce if needed, or swap chicken broth for vegetable broth for a lighter taste. You can also replace cabbage with bok choy or spinach depending on what you have on hand.

Equipment Needed

• Large wok or deep skillet (a non-stick pan works too; I’ve used both with great results)
• Mixing bowls for soaking noodles and marinating protein
• Sharp knife and cutting board (for slicing chicken and veggies)
• Tongs or chopsticks for stirring noodles
• Measuring cups and spoons
• Optional: a colander or strainer (to drain noodles after soaking)

If you don’t have a wok, a large sauté pan will do just fine—you want enough space to toss everything without crowding. I remember once trying this in a small pan and ended up with soggy noodles because they steamed instead of stir-frying. So, make sure your pan is roomy enough for best results. Also, a good sharp knife makes prep faster and safer—trust me on that one!

Preparation Method

1. Soak the Noodles: Place the pancit bihon noodles in a large bowl and cover with warm water. Let soak for about 10 minutes, or until they’re soft but not mushy. Drain and set aside. (Watch closely here—over-soaking makes noodles fragile.)
2. Marinate Chicken and Shrimp: In a bowl, combine the sliced chicken and shrimp with 1 tablespoon soy sauce, 1/2 teaspoon black pepper, and a squeeze of lemon juice. Let it sit for 10-15 minutes while you prep the veggies. This step locks in flavor and tenderizes the meat.
3. Prep the Veggies: Slice the onion, mince the garlic, julienne the carrot, shred the cabbage, and trim green beans if using. Keep everything within arm’s reach for quick stir-frying.
4. Cook the Protein: Heat 1 tablespoon cooking oil in your wok or skillet over medium-high heat. Add the marinated chicken and shrimp. Stir-fry for 3-4 minutes or until cooked through and slightly golden. Remove from pan and set aside. (Don’t overcrowd the pan or the meat will steam instead of sear.)
5. Sauté Aromatics and Veggies: In the same pan, add a bit more oil if needed. Toss in garlic and onion, stirring until fragrant and translucent (about 1-2 minutes). Add the carrot, cabbage, and green beans. Stir-fry for another 3-4 minutes until veggies are tender-crisp.
6. Add the Noodles and Sauce: Return the cooked chicken and shrimp to the pan. Add the drained noodles, soy sauce, oyster sauce, fish sauce (if using), and chicken broth. Toss everything together gently but thoroughly to coat the noodles evenly. Cook for 2-3 minutes, letting the noodles absorb the sauce. (If it looks dry, add a splash more broth.)
7. Final Touch: Turn off the heat and squeeze fresh lemon or calamansi juice over the noodles. Give it one last gentle toss and taste for seasoning. Adjust salt or pepper as needed. Serve immediately with lemon wedges on the side.

The whole process takes about 25-30 minutes, depending on your prep speed. Pro tip: prep all ingredients before heating the pan. Pancit cooks quickly, so having everything ready saves you from scrambling and burning your garlic!

Cooking Tips & Techniques

Mastering pancit noodles is all about timing and balance. Here are some pro tips I’ve learned the hard way:

• Don’t Over-Soak Noodles: They should be pliable but not mushy. Over-soaking makes them tear easily during cooking.
• Marinate Proteins: This simple step infuses flavor and keeps chicken and shrimp juicy—don’t skip it, you know.
• High Heat Stir-Fry: Keep your pan hot but not smoking. High heat seals in flavors and gives a nice texture without making the dish greasy.
• Cook in Batches: Avoid overcrowding the pan to prevent steaming. Cook chicken and shrimp separately before combining with noodles.
• Layer Flavors: Add sauces gradually and taste as you go. The goal is a well-balanced, savory sauce that clings to the noodles.
• Use Fresh Ingredients: Fresh garlic and lemon juice make a huge flavor difference. Trust me, frozen garlic just can’t compete here.

One time, I tried tossing everything in at once and ended up with soggy noodles and unevenly cooked shrimp. Lesson learned! Also, multitasking helps: soak your noodles while chopping veggies and marinating protein to keep things moving smoothly.

Variations & Adaptations

This pancit noodle recipe is super flexible—here are some ways to make it your own:

• Vegetarian Version: Swap chicken and shrimp for firm tofu cubes and extra mushrooms. Use vegetable broth and skip fish sauce.
• Gluten-Free Option: Use tamari or gluten-free soy sauce and check that oyster sauce is gluten-free. The rice noodles are naturally gluten-free already!
• Spicy Kick: Add sliced fresh chili or a dash of chili flakes when stir-frying garlic for some heat.
• Seasonal Veggies: In spring or summer, toss in snap peas, baby corn, or bell peppers for a fresh twist.
• Personal Favorite: I like to throw in a handful of chopped green onions and a sprinkle of toasted sesame seeds at the end—adds extra crunch and aroma.

Serving & Storage Suggestions

Serve this pancit noodles hot and fresh for the best experience. A squeeze of extra lemon or calamansi juice on top brightens the flavors just before eating. Pair it with a crisp Asian-style salad or simple pickled veggies for contrast.

Leftovers keep well in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or broth and warm gently in a skillet to prevent drying out. Microwave reheating is fine but may make noodles a bit softer than fresh.

The flavors actually develop over time, so if you make it a day ahead, the sauce deepens—just don’t over-soak the noodles during storage or they’ll lose their texture. This pancit is also freezer-friendly if you want to stash some for busy days—defrost overnight in the fridge before reheating.

Nutritional Information & Benefits

This recipe serves about 4 and is a balanced mix of protein, carbs, and veggies. Each serving roughly contains:

Calories	350-400 kcal
Protein	30g (from chicken and shrimp)
Carbohydrates	40g (mainly from rice noodles)
Fat	8-10g (mostly healthy fats from cooking oil and shrimp)

Key health perks come from the lean protein sources and fresh veggies packed with fiber and vitamins. Using chicken thighs keeps the meat tender and flavorful, while shrimp adds a boost of omega-3 fatty acids. The lemon juice adds vitamin C and helps digestion. For those watching carbs, you can reduce noodles and add more veggies or swap in shirataki noodles.

Just a heads-up: this recipe contains soy and shellfish, so it’s not suitable for everyone. But overall, it’s a wholesome, satisfying meal that feels indulgent without being heavy.

Conclusion

If you’re after a flavor-packed pancit noodles with chicken and shrimp that’s easy, fast, and downright tasty, this recipe is going to be your new best friend. It’s flexible enough to tweak to your liking, and honestly, I love how it brings that cozy, homey feeling to the table every time.

Give it a try, make it your own, and don’t hesitate to experiment with different veggies or spice levels. I’d love to hear how you customize it—drop a comment below or share your photos! This recipe has been a joy to develop and share, and I hope it brings as much comfort and happiness to you as it does to my family.

So go ahead—bookmark this one and get ready for compliments to roll in. Happy cooking!

FAQs

What type of noodles should I use for pancit?

Traditional pancit uses bihon noodles, which are thin rice vermicelli. You can find them in Asian grocery stores or online. If you prefer, you can substitute with thin egg noodles or even glass noodles.

Can I make this recipe ahead of time?

Yes! Pancit noodles hold up well in the fridge for 2-3 days. Just reheat gently in a pan with a little broth or water to keep noodles from drying out.

Is it okay to freeze pancit noodles?

Freezing is possible but not ideal because noodles can break down and become mushy. If you do freeze, thaw overnight in the fridge and reheat carefully.

How do I prevent the noodles from sticking together?

Soak noodles just until soft, drain well, and toss quickly in the stir-fry with sauce. Adding broth helps keep them moist and separate. Avoid over-soaking or overcooking.

Can I make this dish vegetarian or vegan?

Absolutely! Swap chicken and shrimp for firm tofu and mushrooms. Use vegetable broth and skip fish sauce or replace it with soy sauce for umami flavor.

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