Pancit with Shrimp
Pancit with Shrimp
Ingredients
For the Pancit
- 2 tablespoons cooking oil
- 1 onion, medium, finely chopped
- 5 garlic, to 6 cloves, minced
- 1/2 cup carrots, grated or thinly sliced
- 1/2 cup snow peas
- 2 cups cabbage, chopped
- 1 pound shrimp, peeled and deveined
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon onion powder, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1/4 teaspoon ground black pepper, or to taste
- 3 cups water
- 2 tablespoons low sodium soy sauce
- 3 tablespoons oyster sauce
- 1 teaspoon dark soy sauce
- 1/2 teaspoon mushroom or chicken bouillon powder
- 8 ounces bihon noodles
For Serving
- 1 tablespoon lemon or calamansi juice, for drizzling, as needed
Instructions
- 1
Heat 1 tablespoon of cooking oil in a large wok or a large, deep skillet over medium-high heat.
⏱️ 1 min
- 2
Add the finely chopped onion and minced garlic to the wok. Sauté for 2 minutes until fragrant and slightly softened.
⏱️ 2 min
- 3
Add the grated or thinly sliced carrots to the wok and stir-fry for 1 minute.
⏱️ 1 min
- 4
Add the snow peas and chopped cabbage to the wok. Lightly season the vegetables with a pinch of salt and garlic powder.
⏱️ 1 min
- 5
Stir-fry the vegetables on high heat for 1 to 2 minutes until slightly tender-crisp.
⏱️ 2 min
- 6
Remove the cooked vegetables from the wok and transfer them to a bowl. Set aside.
⏱️ 1 min
- 7
Add another 1 tablespoon of cooking oil to the empty wok.
⏱️ 1 min
- 8
Add the peeled and deveined shrimp to the wok. Season lightly with salt, onion powder, garlic powder, and ground black pepper.
⏱️ 1 min
- 9
Stir-fry the shrimp on medium-high heat for 2 minutes, or until they are cooked through and turn pink.
⏱️ 2 min
- 10
Remove the cooked shrimp from the wok and add them to the bowl with the cooked vegetables. Set aside.
⏱️ 1 min
- 11
Pour 3 cups of water into the empty wok.
⏱️ 1 min
- 12
Add the low sodium soy sauce, oyster sauce, dark soy sauce, and mushroom or chicken bouillon powder to the water in the wok. Stir the liquid ingredients together until well combined.
⏱️ 1 min
- 13
Bring the liquid to a simmer. Taste the liquid and adjust seasonings as needed to your preference.
⏱️ 2 min
- 14
Add the bihon noodles to the simmering liquid in the wok. Stir continuously, gently separating the noodles, until they absorb all the liquid and are cooked through, about 5-7 minutes.
⏱️ 7 min
- 15
Return the cooked vegetables and shrimp to the wok with the noodles. Toss everything together until well combined and heated through.
⏱️ 2 min
- 16
Serve the Pancit with Shrimp immediately in bowls. Drizzle with fresh lemon or calamansi juice before serving, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pancit with Shrimp
For the Pancit
- 2 tablespoons cooking oil
- 1 onion, medium, finely chopped
- 5 garlic, to 6 cloves, minced
- 1/2 cup carrots, grated or thinly sliced
- 1/2 cup snow peas
- 2 cups cabbage, chopped
- 1 pound shrimp, peeled and deveined
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon onion powder, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1/4 teaspoon ground black pepper, or to taste
- 3 cups water
- 2 tablespoons low sodium soy sauce
- 3 tablespoons oyster sauce
- 1 teaspoon dark soy sauce
- 1/2 teaspoon mushroom or chicken bouillon powder
- 8 ounces bihon noodles
For Serving
- 1 tablespoon lemon or calamansi juice, for drizzling, as needed
Instructions
- 1
Heat 1 tablespoon of cooking oil in a large wok or a large, deep skillet over medium-high heat.
⏱️ 1 min - 2
Add the finely chopped onion and minced garlic to the wok. Sauté for 2 minutes until fragrant and slightly softened.
⏱️ 2 min - 3
Add the grated or thinly sliced carrots to the wok and stir-fry for 1 minute.
⏱️ 1 min - 4
Add the snow peas and chopped cabbage to the wok. Lightly season the vegetables with a pinch of salt and garlic powder.
⏱️ 1 min - 5
Stir-fry the vegetables on high heat for 1 to 2 minutes until slightly tender-crisp.
⏱️ 2 min - 6
Remove the cooked vegetables from the wok and transfer them to a bowl. Set aside.
⏱️ 1 min - 7
Add another 1 tablespoon of cooking oil to the empty wok.
⏱️ 1 min - 8
Add the peeled and deveined shrimp to the wok. Season lightly with salt, onion powder, garlic powder, and ground black pepper.
⏱️ 1 min - 9
Stir-fry the shrimp on medium-high heat for 2 minutes, or until they are cooked through and turn pink.
⏱️ 2 min - 10
Remove the cooked shrimp from the wok and add them to the bowl with the cooked vegetables. Set aside.
⏱️ 1 min - 11
Pour 3 cups of water into the empty wok.
⏱️ 1 min - 12
Add the low sodium soy sauce, oyster sauce, dark soy sauce, and mushroom or chicken bouillon powder to the water in the wok. Stir the liquid ingredients together until well combined.
⏱️ 1 min - 13
Bring the liquid to a simmer. Taste the liquid and adjust seasonings as needed to your preference.
⏱️ 2 min - 14
Add the bihon noodles to the simmering liquid in the wok. Stir continuously, gently separating the noodles, until they absorb all the liquid and are cooked through, about 5-7 minutes.
⏱️ 7 min - 15
Return the cooked vegetables and shrimp to the wok with the noodles. Toss everything together until well combined and heated through.
⏱️ 2 min - 16
Serve the Pancit with Shrimp immediately in bowls. Drizzle with fresh lemon or calamansi juice before serving, if desired.
⏱️ 1 min