Pancit bihon with shrimp
Uncooked thin rice vermicelli noodles
7 oz, or bihon noodles
1 cup(s), thinly sliced
4 medium clove(s), minced
Uncooked green cabbage
3 cup(s), thinly sliced
1 cup(s), matchstick-cut
8 oz, medium, peeled and deveined
Low sodium soy sauce
⅔ cup(s), green parts only, cut into 1-in pieces
- In a large bowl, place the noodles and cover with hot tap water. Let stand until softened, about 10 minutes; drain.
- 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.
- 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.
- Serving size: about 2 cups