SHRIMP PANCIT RECIPE RECIPES

Name: One-Pot Shrimp Pancit
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 1/2 oz (1 block) rice stick vermicelli noodles (from 7-oz package); 2 tablespoons vegetable oil; 1 cup coarsely shredded carrots; 1 medium red bell pepper, cut in thin strips; 1/2 cup thinly sliced celery; 6 green onions, thinly sliced on the bias, whites and greens separated; 1/2 teaspoon ground ginger; 1/4 teaspoon ground black pepper; 1 lb uncooked deveined peeled small shrimp, tail shells removed; 1 cup shredded green cabbage; 3 cloves garlic, chopped; 1 tablespoon cornstarch; 1 tablespoon lime juice; 1/2 cup Progresso™ reduced sodium chicken broth (from 32-oz carton); 1/4 cup orange juice; 2 tablespoons packed brown sugar; 2 tablespoons soy sauce; 1 tablespoon fish sauce; Lime wedges

ONE-POT SHRIMP PANCIT RECIPE - TABLESPOON.COM

One-Pot Shrimp Pancit Recipe - Tablespoon.com image

With rice stick vermicelli noodles, shrimp, ginger, soy sauce and loads of fresh vegetables, this easy take on classic Filipino pancit is as flavorful as it is easy to pull together, even on a weeknight!

Provided by Tablespoon Kitchens

Total Time 40 minutes

Prep Time 40 minutes

Yield 4

Number Of Ingredients 19

Ingredients

3 1/2 oz (1 block) rice stick vermicelli noodles (from 7-oz package)
2 tablespoons vegetable oil
1 cup coarsely shredded carrots
1 medium red bell pepper, cut in thin strips
1/2 cup thinly sliced celery
6 green onions, thinly sliced on the bias, whites and greens separated
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
1 lb uncooked deveined peeled small shrimp, tail shells removed
1 cup shredded green cabbage
3 cloves garlic, chopped
1 tablespoon cornstarch
1 tablespoon lime juice
1/2 cup Progresso™ reduced sodium chicken broth (from 32-oz carton)
1/4 cup orange juice
2 tablespoons packed brown sugar
2 tablespoons soy sauce
1 tablespoon fish sauce
Lime wedges

Steps:

Place noodles in large bowl. Cover with very hot water. Let stand 8 to 10 minutes or until softened; drain.
Meanwhile, in 5-quart Dutch oven, heat oil over medium-high heat. Add carrots, bell pepper, celery, green onion whites, ginger and black pepper. Cook 2 to 4 minutes or until softened.
Stir in shrimp, cabbage and garlic; cook 2 to 4 minutes or until cabbage softens. Meanwhile, in small bowl, mix cornstarch and lime juice; set aside.
Add broth, orange juice, brown sugar, soy sauce and fish sauce to mixture in Dutch oven. Heat to boiling; add cornstarch mixture, and return to simmering. Cook 30 to 60 seconds, stirring constantly, until liquid thickens. Stir in rehydrated noodles. Serve with lime wedges.

Nutrition Facts : Calories 340 , CarbohydrateContent 42 g, CholesterolContent 155 mg, FatContent 1 , FiberContent 4 g, ProteinContent 26 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 990 mg, SugarContent 13 g, TransFatContent 0 g

PANCIT BIHON WITH SHRIMP | RECIPES | WW USA

Pancit bihon with shrimp | Recipes | WW USA image

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.

Provided by WEIGHTWATCHERS.COM

Categories Lunch,Dinner

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

7 oz Uncooked thin rice vermicelli noodles or bihon noodles
1.5 Tbsp Canola oil
1 cup(s) Uncooked onion(s) thinly sliced
4 medium clove(s) Garlic clove(s) minced
3 cup(s) Uncooked green cabbage thinly sliced
1 cup(s) Uncooked carrot(s) matchstick-cut
8 oz Uncooked shrimp medium, peeled and deveined
2 Tbsp Low sodium soy sauce
2 Tbsp Oyster sauce
0.666 cup(s) Uncooked scallion(s) green parts only, cut into 1-in pieces
4 wedge(s) Lime wedge(s)

Steps:

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

Nutrition Facts : Calories 131 kcal

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