Seafood Pancit Sotanghon Recipe

Soak sotanghon in warm water for 15 minutes. Drain and cut with scissors to desired length.

Season shrimp and squid with salt and pepper. In a nonstick skillet, heat 1 tablespoon oil over medium heat. Saute the shrimp until pink and transfer to a plate. In the same pan, saute squid until opaque and transfer to the same plate.

Add remaining oil and saute onion, garlic, and red bell pepper until soft. Add green beans and bok choy. Cook for 1 minute.

Stir in chicken broth, soy sauce, red bell pepper, and noodles. Cook until sauce is completely absorbed by the noodles.

Top with shrimp and squid.