Pancit With Shrimp

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This pancit with shrimp (also known as pancit bihon) is an easy stir-fry noodle that tastes like you transported to your Filipino’s grandmother’s home. The rice noodles are stir fried with carrots, cabbage and pork. This pancit recipe is seasoned with oyster sauce and lime for a savory and refreshing flavor. Pancit is usually served with a protein such as chicken or pork adobo for the perfect Filipino feast.

I was in search of a delicious filipino pancit noodles recipe but since I’m not filipino, I had to find a good home cooked recipe online…unfortunately, I didn’t know who to trust. Luckily, my friend, Angie’s mom was very kind to share hers. She gave me all the insights on what ingredients to use and the measurements for this authentic Filipino recipe. After cooking the noodles, squeeze a little lime juice (or calamansi!) and taste the flavor explosion. Hope you like Mama Angie’s recipe ◡̈

INGREDIENTS YOU NEED FOR YOUR PANCIT WITH SHRIMP:

• 1 pack rice noodles (6 ounces), soak in water to soften then drain

saute protein:

• 1 tbs neutral oil (vegetable, canola, or avocado)
• 1 pork loin, thinly sliced (can substitute with chicken)
• 5-8 large shrimp, peeled and de-veined – be careful not to cook the shrimp all the way through when sautéing
• 1/2 tsp salt

saute vegetables:

• 1 tbs oil
• 3 garlic cloves, minced
• 1/2 white onion, sliced
• 1 carrot, julienned
• 1/4 cabbage, sliced
• 2 celery stalks, sliced
• 1/2 tsp salt
• 1 tablespoon soy sauce

assemble noodles:

• 2 cups chicken broth
• 1/4 cup oyster sauce (you can add additional 1-2 tbs oyster sauce if you like more savory)
• softened rice noodles
• sauteed vegetables
• sauteed protein
• 1-2 tbs soy sauce (optional), to taste
• black pepper, to taste

garnish:

• sliced green onions
• calamansi or lime, freshly squeezed

Add a yummy side with your pancit:

HOW TO COOK PANCIT WITH SHRIMP:

Soak noodles:

Step 1. Soak rice noodles for 15-30 in water.

Cut Vegetables & Meat

Step 2. While the noodles are soaking, prep your vegetables. Mince 3 garlic cloves. Slice 1/2 white onion. Julienne (thinly sliced) 1 carrot. Slice 2 celery stalks and 1/4 cabbage. Tip: Make sure all the vegetables are uniform in size to ensure even cooking!

Step 3. To prepare the meat, you can use chicken or pork. Thinly slice your pork. Tip: Tenderize the pork by pounding the meat on both sides with the back of your knife. Peel and de-vein the shrimp.

Step 4. The rice noodles should be soft after you are done prepping the vegetables/meat. Strain the noodles and set aside.

Stir Fry

Step 5. Heat pan to medium-high heat. Once the pan is hot, add 1 tablespoon oil. Add sliced pork and cook for 1 minute. Then add the shrimp and 1/2 teaspoon salt and fry for 1 minute until the shrimp has just turned orange and the pork is browned. Set meat and shrimp aside. Be careful not to overcook the meat because we are going to cook it again.

Step 6. Using the same pan on medium heat. Add 1 tablespoon oil. Add garlic and then onions. Saute for one minute. Then, add carrots. Saute for 1 minute, then add cabbage and celery. Saute for 2 minutes. Add 1 tbs soy sauce and 1/2 teaspoon salt. Cook until the cabbage has softened and set all the vegetables aside.

Add Chicken Broth

Step 7. Use the same pan and turn on low-medium heat. Add 2 cups of chicken broth and 1/4 cup oyster sauce. Then, add noodles. Once the chicken broth has evaporated and cooked down (doesn’t look soupy). Stir and add the vegetables and meat. Mix together and if the noodles are looking a little dry (don’t add too much or it will be watery!), gradually add 1/2 cup chicken broth to the pan.

Step 8. Finally add black pepper to taste and sliced green onions. This is optional, but feel free to add 1 to 2 tablespoon soy sauce, and 1 to 2 tablespoon oyster sauce if you like the dish to be more savory. Hope you enjoy with some freshly squeeze calamansi or lime!

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