Photo of Pancit bihon with shrimp by WW

Pancit bihon with shrimp

7
7
7
SmartPoints® value per serving
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
Pancit bihon is a classic Filipino dish that combines very thin noodles with stir-fried veggies and some form of protein; here we use shrimp. Traditional bihon noodles (often made with cornstarch) might require a trip to a specialty market, but supermarket rice stick noodles or rice vermicelli also work beautifully. They don’t require boiling to become soft. Instead, you simply soak them in hot tap water for 10 minutes before adding to the wok or skillet. Don’t forget to serve with lime wedges—that spritz of fresh citrus perks up all the flavors.

Ingredients

Uncooked thin rice vermicelli noodles

7 oz, or bihon noodles

Canola oil

1½ Tbsp

Uncooked onion(s)

1 cup(s), thinly sliced

Garlic clove(s)

4 medium clove(s), minced

Uncooked green cabbage

3 cup(s), thinly sliced

Uncooked carrot(s)

1 cup(s), matchstick-cut

Uncooked shrimp

8 oz, medium, peeled and deveined

Low sodium soy sauce

2 Tbsp

Oyster sauce

2 Tbsp

Uncooked scallion(s)

cup(s), green parts only, cut into 1-in pieces

Lime wedge(s)

4 wedge(s)

Instructions

  1. In a large bowl, place the noodles and cover with hot tap water. Let stand until softened, about 10 minutes; drain.
  2. Meanwhile, heat a wok or large skillet over medium-high heat. Add the oil to the pan and swirl to coat. Add the onion and garlic; stir-fry until the onion starts to soften, about 2 minutes. Add the cabbage and carrots; stir-fry until the cabbage starts to wilt, about 1 minute. Add the shrimp; stir-fry until shrimp are just cooked through, about 3 minutes.
  3. In a small bowl, combine the soy sauce and oyster sauce. Add the drained noodles to the pan, and drizzle with the sauce. Cook until thoroughly heated, tossing frequently with tongs, about 3 minutes. Serve the noodles with lime wedges.
  4. Serving size: about 2 cups