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Shrimp Rice Noodles

This Shrimp Rice Noodle dish is very similar to the Filipino dish called Pancit. It’s a dish my mom used to make for us when she needed to whip up something quickly for dinner, but it became one of our most requested meal options because of how flavorful it was.

It’s so easy to make and there are endless combinations you can make with this rice noodle dish. For example, instead of shrimp you can add thinly cut chicken, sauteed firm tofu, or simply more veggies like shiitake mushrooms and roasted sweet potaoes! Be sure to check out my other easy and delicious recipes like my Harissa Lime Pasta, Kerala Shrimp n’ Grits, or Thai Basil Chicken!

I hope you enjoy my Shrimp Rice Noodle dish. If you do, show me on instagram by tagging me in a photo of your creation @thefamiliarkitchen I would love to see how this dish turns out for you!

shrimp rice noodles pancit

Shrimp Rice Noodles

This is a quick and easy recipe to make. It's very similar to a Filipino dish called Pancit made with rice noodles, simple veggies, your choice of any protein like shrimp, and a few simple seasonings. Enjoy!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Fusion
Keyword: Noodles, Pancit, Shrimp
Author: Ann Ittoop

Ingredients

  • Rice Noodles, 7 oz bag
  • Sesame Oil, 2 tbsp
  • Onion, 1, thinly sliced
  • Garlic, 10 cloves, minced
  • Ginger, 1", minced
  • Frozen Peas, 1 cup
  • Frozen Diced Carrots, 1 cup
  • Uncooked Shrimp, peeled/deveined, 30-40 count
  • Chili Garlic Sauce (Sambal Oelek), 2 tbsp
  • Honey, 1 tbsp
  • Low Sodium Soy Sauce or Tamari, 2 tbsp
  • Juice of half a Lime (about 2 tsp)
  • Salt, 1-2 tsp
  • Freshly chopped Cilanto or Thai Basil, 1/2 cup

Instructions

Cook the noodles.

  • Place the dry rice noodles in a large heat-safe bowl. Pour boiling hot water over the noodles, enough to submerge them. Let the noodles cook for about 6-8 minutes or just until cooked and firm. You don't want these to be too soft because we will add them to our cooking pan later. Once the noodles are cooked, strain the hot water and add ice cold water to the bowl with noodles to stop the cooking process. Optionally, you can cut the noodles by using kitchen scissors. Set aside.

Saute.

  • In a wok or deep frying pan on medium high heat, add the sesame oil. Once the oil is hot, add the sliced onions and saute until lightly golden. Optionally you can add about a 1/2 tsp salt and sugar to help sweat out the moisture add some light sweetness to the onions.
    When the onions start to brown, add the minced garlic and ginger and cook until the rawness of each is reduced. Now reduce the heat to medium and add the frozen peas and carrots. Cover and cook just until the peas and carrots soften.

Cook the shrimp.

  • Add in the cut up rice noodles to the saute pan and give a gentle mix. Now add in the shrimp and cover. Cook the shrimp until it turns pink in color (about 8-10 minutes).

Season.

  • Now add the chili garlic sauce, honey, and soy sauce. Mix it all together evenly. Add in the freshly squeezed lemon juice and throw in the chopped cilantro and/or Thai basil. Check for salt. Done!

When I was a kid, one of the first things my mom taught me how to make was a hot cup of chaya (homestyle tea). It was like a rite of passage…and an invitation to her colorful, spice-filled kitchen. The most exciting part back then was daringly pouring the steamy, caramel-colored goodness from one steel cup to another so I could cool it down and get that classic, frothy texture to sit atop the tea. It’s a recollection of my childhood every time I do it. That same magical feeling still shines through my recipes, both new and old. There’s just nothing like creating a dish so full of evocative flavor and love. It’s what gives me joy and the inspiration to share this experience with you every day! It’s something I hope offers you adventure, a little piece of home, and maybe even something a little familiar.

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