Here are 2 back-to-back pancit recipes, because why not?

Apart from being a tasty and practical choice for special occasions, pancit is served by Filipinos as a symbol of long life and good health.

On "Unang Hirit" Monday, Chef Jose Sarasola and Love Anover each shared a pancit recipe: Seafood Bihon from Chef Jose for those who want to lay off the meat, and Love Anover's Pancit Miki Guisado, which features different kinds of protein.

Chef Jose's Seafood Bihon

Ingredients: 

• Shrimp
• Clams
• Muscles
• Bihon noodles
• Carrots
• Snow peas
• Cabbage
• Oyster sauce
• Soy sauce
• Onion
• Garlic

How to?

Chef Jose boiled all the seafood in one pot.

While that cooks, take a pan and sautee the onions and garlic. Add your veggies, then the cooked Bihon noodles on top.

Next, flavor it with oyster sauce, soy sauce, salt and pepper, as well as some of the water used to boil your seafood.

Finally, add your seafood to the noodles. Toss it all together and let the noodles and seafood soak up all the flavors, then your Seafood Bihon is ready to serve!

Love's meaty Pancit Miki Guisado

Ingredients:

• Shrimp
• Miki noodles
• Pork
• Chicken
• Pepper
• Oyster sauce
• Soy Sauce
• Chicken liver
• Broth
• Bell pepper
• Cabbage
• Onion
• Garlic

How to?

Love started by cooking the shrimp first.

Set that aside, and sautee your onion and garlic. Then add your meats, then flavor with soy sauce, oyster sauce, salt and pepper, as well as some broth.

Next, add your noodles, followed by the shrimp and vegetables.

Make sure to toss in the veggies last for your pancit bihon to have that crunch that we all love so much.

Enjoy! — Margaret Claire Layug/LA, GMA News