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.
- Squeeze calamansi or lemon over seafood just before serving for a bright, fresh finish.
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.
Pancit Sotanghon Na May Hipon
Pancit Sotanghon Na May Hipon — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Instructions
- Soak noodles in water for 5 minutes or until it starts to get softer and manageable. Drain the water. Set the noodles aside. Note: Make sure to not soak the noodles longer than 8 minutes.
- Heat oil in a pot. Sauté garlic until light brown
- Add onion. Sauté until soft
- Put the Chinese sausage, parsley, and paprika. Sauté for 30 seconds to 1 minute.
- Pour-in water and fish sauce. Let boil.
- Add Knorr Shrimp Cube. Stir. Cover the pot and continue to cook for 5 minutes.
- Put ground black pepper, shrimp, carrot and cabbage into the pot. Stir and cook for 3 minutes.
- Mix in sotanghon and gently stir. Let the noodles absorb the liquid. Cover the pot and continue to cook for 3 to 5 minutes or until the liquid is absorbed fully.
- Incorporate scallions and toss the noodles.
- Transfer to 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.
- Squeeze calamansi or lemon over seafood just before serving for a bright, fresh finish.
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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