Pancit Bihon with Shrimp

Name: Pancit Bihon with Shrimp
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 8 ounces bihon rice noodles; 2 tablespoons vegetable oil; 12 ounces large shrimp, peeled and deveined; 1 onion, thinly sliced; 4 cloves garlic, minced; 2 carrots, cut into thin matchsticks; 4 cups green cabbage, shredded; 2 cups chicken broth; 3 tablespoons soy sauce; 1/2 teaspoon black pepper; 3 scallions, thinly sliced; 1 lemon, cut into wedges

Thin rice noodles stir-fried with shrimp, cabbage and carrot, then finished by letting them drink up a soy-and-broth sauce. Squeezed citrus at the table is what pulls it together.

Filipino

Dairy Free

Prep Time

15 mins

Cook Time

20 mins

Servings

1
Soak the noodles in warm water for 10 minutes, until pliable but not soft. Drain well and set aside.
2
Heat the oil in a wok or wide skillet over high heat. Stir-fry the shrimp for 2 minutes, just until pink and opaque, then lift them out to a plate.
3
Add the onion and garlic to the same pan and stir-fry for 1 minute. Add the carrots and cabbage and stir-fry 3 minutes more, until the cabbage wilts but keeps some bite.
4
Pour in the chicken broth, soy sauce, and black pepper and bring to a boil.
5
Add the drained noodles and toss constantly with tongs for 5 to 8 minutes, until the liquid is absorbed and the noodles are tender.
6
Return the shrimp and any juices to the pan, toss for 30 seconds, and scatter the scallions over the top. Serve with lemon wedges.

Ingredients

8 ounces bihon rice noodles
2 tablespoons vegetable oil
12 ounces large shrimp, peeled and deveined
1 onion, thinly sliced
4 cloves garlic, minced
2 carrots, cut into thin matchsticks
4 cups green cabbage, shredded
2 cups chicken broth
3 tablespoons soy sauce
1/2 teaspoon black pepper
3 scallions, thinly sliced
1 lemon, cut into wedges

Instructions

1
Soak the noodles in warm water for 10 minutes, until pliable but not soft. Drain well and set aside.
2
Heat the oil in a wok or wide skillet over high heat. Stir-fry the shrimp for 2 minutes, just until pink and opaque, then lift them out to a plate.
3
Add the onion and garlic to the same pan and stir-fry for 1 minute. Add the carrots and cabbage and stir-fry 3 minutes more, until the cabbage wilts but keeps some bite.
4
Pour in the chicken broth, soy sauce, and black pepper and bring to a boil.
5
Add the drained noodles and toss constantly with tongs for 5 to 8 minutes, until the liquid is absorbed and the noodles are tender.
6
Return the shrimp and any juices to the pan, toss for 30 seconds, and scatter the scallions over the top. Serve with lemon wedges.