Pro Tips
**Chef's Tips & Troubleshooting:**
- Do not overcook the noodles — they will continue to soften when stir-fried in the pan.
- Cook vegetables briefly over high heat so they stay crisp-tender in the pancit.
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Let frozen seafood thaw completely in the refrigerator before cooking for even texture.
Cooking Tips
Seafood cooks quickly — remove it from heat the moment it turns opaque and flakes easily with a fork. Overcooking makes it tough and rubbery. Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking. Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Shrimp Pancit Bihon
Shrimp Pancit Bihon — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Instructions
- Heat oil in a cooking pot.
- Once the oil gets hot, pan-fry the shrimp for 1 minute per side. Remove from the pot. Set aside.
- Meanwhile, using the remaining oil (you can add more if needed), saute garlic, onion, and celery.
- Add the parsley and ground black pepper. Stir.
- Pour-in soy sauce and water. Let boil.
- Add the shrimp cube. Stir and cook for 2 to 3 minutes.
- Add the carrot, cabbage, and snow peas.
- Incorporate the pancit bihon. Gently toss until it absorbs all the liquid. Note: you can add more water if needed.
- Put the pan-fried shrimp back into the pot. Cook for 3 minutes more.
- Tranfer to a serving plate. Serve.
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Pro Tips & Troubleshooting
- Do not overcook the noodles — they will continue to soften when stir-fried in the pan.
- Cook vegetables briefly over high heat so they stay crisp-tender in the pancit.
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Let frozen seafood thaw completely in the refrigerator before cooking for even texture.
Cooking Tips
Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Substitutions
Storage & Reheating
Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking.
Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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