Pancit Recipe (page 5 and page 6) from Justin’s Hearty Recipes, a healthy post-transplant cookbook for heart/organ transplant recipients.

Pancit (pan-sit) is a traditional Filipino noodle dish that originated from China. Although similar to China’s variation, Pancit has its distinct qualities. Special occasions, such as birthdays, Christmas, and New Years, commonly serve Pancit. An old wives’ tale states that long noodles signify long life and good health. As such, avoid cutting noodles to preserve your blessings. This recipe was significantly modified to fit Justin’s flavor profile. Vegetables should not be cooked longer than 5 minutes to retain as many nutrients as possible.


Preparation 30 Minutes, Cook Time 12 Minutes


Marinate chicken and shrimp first, soak noodles, and then prep vegetables to save time. Keep work station clean to prevent any contamination when handling raw meats.


  • 10 ounces rice noodles
  • ½ lb chicken breast
  • ½ lb shrimp – shelled & deveined
  • 1 clove + 1 clove + 3 cloves garlic – grated

    1 clove garlic = ½ teaspoon garlic

  • ¼ cup onions – sliced in moon shapes
  • ½ teaspoon + ½ teaspoon ginger – grated
  • 1 cup green beans – julienne
  • 1 cup carrots – julienne
  • 1 cup cabbage – julienne
  • 4 tablespoons + 1 teaspoon + 1 teaspoon light soy sauce
  • 2½ teaspoons + 1 teaspoon + 1 teaspoon sesame oil
  • 1 tablespoon + 3 tablespoons light olive oil
  • salt
  • garlic powder
  • green onions (to garnish)
  • lemon slices (on side)


  1. Soak noodles in warm water for 6 to 10 minutes or until soft. Be careful not to over soak. After soft, drain noodles in a colander and set aside.
  2. Marinate thinly sliced chicken breast with 1 clove grated garlic, ½ teaspoon ginger, 1 teaspoon light soy sauce, and 1 teaspoon sesame oil.
  3. In a separate bowl, marinate shrimp with 1 clove grated garlic, ½ teaspoon of ginger, 1 teaspoon light soy sauce, and 1 teaspoon sesame oil. Marinate for about 30 minutes.
  4. Add 1 tablespoon light olive oil to a non-stick pan or wok. Heat non-stick pan or wok on medium to high heat.
  5. Sauté chicken for about 1 minute, then add onions and 3 cloves grated garlic. Cook for another minute or until you smell the aroma of onions and garlic.
  6. Add shrimp, 4 tablespoons light soy sauce, and 2½ teaspoons sesame oil. Cook for about 2 minutes.
  7. Add carrots and green beans, stir well, and let cook for 5 minutes. Add black pepper and garlic powder to taste.
  8. Transfer cooked ingredients in a clean bowl with tongs, leaving the juice in the pan. Turn heat down to low to prevent the juice from evaporating too fast. Add noodles, 3 tablespoons light olive oil, and cabbage in the pan and mix well. Let cook for 2 to 3 minutes.
  9. Add salt, black pepper, and garlic powder to taste. Add all ingredients back into the heated pan and mix well. Drizzle with light love oil and adjust seasoning as needed. Garnish with green onions and lemon slices.