Easy Shrimp Pancit Bihon
A quick and easy Filipino noodle dish using bihon rice noodles and shrimp, perfect for weeknight dinners.
Servings: 4 servings
Calories: 330kcal
Ingredients
Main Ingredients
- 8 oz bihon rice noodles Thin rice noodles, usually labeled as 'rice sticks' or 'bihon.'
- 1 lb shrimp, peeled and deveined Fresh or frozen shrimp.
- 4 to 6 cloves garlic, minced Adds flavor.
- 1 small onion, sliced For flavor base.
- 1 cup shredded cabbage Can substitute with other veggies.
- 1 medium carrot, julienned or thinly sliced Adds sweetness and color.
- 2 to 3 tbsp soy sauce For seasoning.
- 1 tbsp oyster sauce Optional but adds depth.
- 2 to 3 cups chicken broth or water For cooking the noodles.
- 2 tbsp oil For cooking.
- to taste N/A black pepper Season as desired.
- N/A N/A lemon or calamansi wedges For serving.
Instructions
Preparation
- Soften the bihon in warm water for about 8 to 10 minutes, then drain. Don’t over soak.
- Heat oil in a big pan over medium heat.
Cooking
- Cook garlic and onion until fragrant.
- Add shrimp and cook just until pink. Then scoop them out to avoid overcooking.
- Add carrots and cabbage. Stir for a minute or two, just to soften a bit.
- Pour in broth, soy sauce, and oyster sauce if using. Bring to a gentle simmer.
- Add the drained noodles. Toss and stir as the noodles absorb the liquid.
- Add shrimp back in at the end. Season with pepper. Taste and adjust soy sauce if needed.
Serving
- Serve hot with lemon or calamansi on the side.
Notes
To avoid soggy noodles, add broth gradually and keep stirring as the noodles absorb the liquid. For meal prep, pack leftovers with extra lemon wedges to keep it fresh.