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
- ½ teaspoon salt
saute vegetables:
- 1 tbs oil
- 3 garlic cloves, minced
- ½ white onion, sliced
- 1 carrot, julienned
- ¼ cabbage, sliced
- 2 celery stalks, sliced
- ½ teaspoon salt
- 1 tablespoon soy sauce
assemble noodles:
- 2 cups chicken broth
- ¼ 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 minutes in water.
Cut Vegetables & Meat
Step 2. While the noodles are soaking, prep your vegetables. Mince 3 garlic cloves. Slice ½ white onion. Julienne (thinly sliced) 1 carrot. Slice 2 celery stalks and ¼ 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 ½ 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 ½ 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 ¼ 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 ½ 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!
Sign up for my newsletter (no spam I promise!) so you never miss a new recipe from Cook with Dana ◡̈
Shrimp and Pork Pancit
Ingredients
- 1 pack rice noodles soak in water to soften
saute protein
- 1 tablespoon avocado oil
- 1 pork loin (can sub with chicken) thinly sliced
- 5-8 large shrimp peeled and de-veined
- ½ teaspoon salt
saute vegetables
- 1 tablespoon avocado oil
- 3 garlic cloves minced
- ½ white onion sliced
- 1 carrot julienne
- ¼ cabbage sliced
- 2 celery stalks sliced
- ½ teaspoon salt
- 1 tablespoon soy sauce
assemble noodles
- 2 cups chicken broth
- ¼ cup oyster sauce *see notes (add more to taste)
- softened rice noodles
- sauteed vegetables
- sauteed protein
- 1-2 tablespoon soy sauce to taste
- black pepper to taste
garnish
- sliced green onions
- 1 calamansi or lime freshly squeezed
Instructions
Prep Noodles, Vegetables and Protein
- Soak rice noodles for 15-30 minutes in room temperature water.1 pack rice noodles
- While the noodles are soaking, prep your vegetables. Mince 3 garlic cloves. Slice ½ white onion. Julienne (thinly sliced) 1 carrot. Slice 2 celery stalks and ¼ cabbage. Tip: Make sure all the vegetables are uniform in size to ensure even cooking!3 garlic cloves, ½ white onion, 1 carrot, ¼ cabbage, 2 celery stalks
- 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.5-8 large shrimp, 1 pork loin (can sub with chicken)
- The rice noodles should be soft after you are done prepping the vegetables/meat. Strain the noodles and set aside.
Saute
- 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 ½ 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.1 tablespoon avocado oil, 1 pork loin (can sub with chicken), ½ teaspoon salt, 5-8 large shrimp
- 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 ½ teaspoon salt. Cook until the cabbage has softened and set all the vegetables aside.1 tablespoon avocado oil, 3 garlic cloves, 1 carrot, ¼ cabbage, 2 celery stalks, ½ teaspoon salt, 1 tablespoon soy sauce
- Use the same pan and turn on low-medium heat. Add 2 cups of chicken broth and ¼ 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 ½ cup chicken broth to the pan.2 cups chicken broth, ¼ cup oyster sauce, sauteed vegetables, sauteed protein, softened rice noodles
- 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!1-2 tablespoon soy sauce, black pepper, sliced green onions, 1 calamansi or lime
Video
@cookwithdana all i can say about this pancit is that it tastes so homey and lovely ❤️#filipinofood #noodles #foodtiktok #learnontiktok #healthyeats
♬ nhạc nền – RelaxinG MusiC 🎼 – RelaxinG MusiC 🎼
Alphonse says
Making it tomorrow! May I ask – how many ounces were the packs of noodles? I found true Filipino noodles and they’d re 14oz each pack. I’m tripling the recipe!
Dana says
Hi! I also used 14 ounce noodles ◡̈ This recipe uses 1 pack of noodles. Hope this helps!
-Dana
Annette says
I would have given a 5 star rating but I haven’t made it yet because the first step say “Soke noodles for 15-30” and leaves everyone to speculate whether or not it’s seconds, minutes, hours, or even days which I’ve followed another recipe before and know it’s not hours or days. I just don’t remember if it was seconds or minutes basically making this particular recipe difficult to even get past the first step. You might want to take a look and correct it so people aren’t confused about the timing.
Cook With Dana says
Hi Annette, Sorry about the typo. I corrected the recipe to say 15-30 minutes. Thank you for letting me know.
Kristine S says
An easy recipe to follow. I doubled it, and being that I am slow at slicing and chopping it did take me a while! Hahaha! I found a great recipe for a brown sauce with garlic and ginger which I put on top of the leftovers the following day and it was awesome. Today I saw your suggestion for chili oil. I will try that next time. Great recipe!
Cook With Dana says
Thank you Kristine for trying the recipe ◡̈ Glad you liked it!