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This recipe makes a wok full of Pancit (see photos). Serves approximately 6-8 people (with second helpings !) :-)
8 oz package Rice Stick Bihon noodles
2 Tbs vegetable oil
2-3 cloves of garlic minced
1 med onion diced
1 large carrot cut into thin matchsticks (you can buy these pre-cut in the produce section)
1 med head of cabbage shredded
1/4 cup soy sauce (I use kikkoman teriyaki marinade &sauce)
1 lb cleaned and deveined shrimp shell off (you can also use chicken, pork or even any combination of the 3)
Optional additions: Thinly sliced green onion topping prior to serving, 2-3 Tbs hoisin sauce or several drops of sriracha chili sauce for an amazing kick.
Place the rice noodles in a large bowl and cover with warm water for 10 minutes. Drain. I usually cut mine with clean kitchen shears to about a 3 inch length. Set aside.
Heat oil in a very large and deep skillet (or wok) on low to medium heat. Saute the onion and garlic for 5 minutes, stirring frequently. You can remove the garlic and add back in later if it begins to get too brown. Add cabbage and carrots and saute, tossing frequently until soft but still crisp. If mixture seems dry when tossing, add a sprinkle or 2 of vegetable oil. Add soy sauce and optional hoisin sauce and toss until all is coated with the liquid. Add shrimp and cook until they are pink
it should only take a few minutes. Push the vegetables and shrimp to the sides of the pan, allowing the liquid to stay in the middle of the pan. Add the prepared noodles to the sauce and toss until noodles are coated in the liquid, then combine noodles with the vegetables. If desired, sprinkle with thinly sliced green onion and/or add a few drops (according to taste) of sriracha chile sauce prior to serving. This recipe is even better the next day. I usually serve this with my home made spring rolls.
Pancit with Shrimp
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Category: Recipes
Prep Time: Cook Time: Total Time:
This recipe makes a wok full of Pancit (see photos). Serves approximately 6-8 people (with second helpings !) :-)
8 oz package Rice Stick Bihon noodles
2 Tbs vegetable oil
2-3 cloves of garlic minced
1 med onion diced
1 large carrot cut into thin matchsticks (you can buy these pre-cut in the produce section)
1 med head of cabbage shredded
1/4 cup soy sauce (I use kikkoman teriyaki marinade &sauce)
1 lb cleaned and deveined shrimp shell off (you can also use chicken, pork or even any combination of the 3)
Optional additions: Thinly sliced green onion topping prior to serving, 2-3 Tbs hoisin sauce or several drops of sriracha chili sauce for an amazing kick.
Place the rice noodles in a large bowl and cover with warm water for 10 minutes. Drain. I usually cut mine with clean kitchen shears to about a 3 inch length. Set aside.
Heat oil in a very large and deep skillet (or wok) on low to medium heat. Saute the onion and garlic for 5 minutes, stirring frequently. You can remove the garlic and add back in later if it begins to get too brown. Add cabbage and carrots and saute, tossing frequently until soft but still crisp. If mixture seems dry when tossing, add a sprinkle or 2 of vegetable oil. Add soy sauce and optional hoisin sauce and toss until all is coated with the liquid. Add shrimp and cook until they are pink
it should only take a few minutes. Push the vegetables and shrimp to the sides of the pan, allowing the liquid to stay in the middle of the pan. Add the prepared noodles to the sauce and toss until noodles are coated in the liquid, then combine noodles with the vegetables. If desired, sprinkle with thinly sliced green onion and/or add a few drops (according to taste) of sriracha chile sauce prior to serving. This recipe is even better the next day. I usually serve this with my home made spring rolls.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.