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Pancit Bihon with Shrimps

Pancit Bihon with Shrimps is an easy Filipino stir-fried noodle dish. The best thing about stir fry dishes like the Philippine pancit is that you can cook it with any type of vegetables in season and fill it up with either meat slices or fresh shrimps. This was inspired by a recipe from
The Asian Grandmothers Cookbook
by Pat Tanumihardja. Serves 2 to 4.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Filipino
Keyword: Pancit Bihon with Shrimps
Author: Asian in America - Elizabeth Ann Quirino


  • large skillet or wok


  • 16 ounces dried bihon noodles, about 2 and 1/2 cups (from Asian markets, look for a Filipino brand) pancit bihon or dried rice vermicelli noodles
  • 2 teaspoons vegetable oil
  • 2 cloves garlic peeled, chopped
  • 1 whole medium-sized white or yellow onion, chopped
  • 2 stalks celery chopped
  • 1 pound fresh shrimps, peeled, deveined, tails removed
  • 1 cup chicken broth
  • 1 whole sayote (chayote) peeled, sliced, seeds removed
  • 1 whole medium -sized carrot peeled, sliced
  • 2 cups sliced cabbage
  • 2 Tablespoons patis (fish sauce)
  • ½ teaspoon ground black pepper powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon sesame oil
  • 2 stalks scallions, chopped, for garnish
  • 1 whole lemon or calamansi (Filipino lime) sliced, for sprinkling over pancit


  • In a large bowl, soak the noodles in lukewarm water for about 10 to 15 minutes till they are soft enough to handle. Drain and set aside.
  • Using a large skillet or wok, over medium high heat, add the vegetable oil. Saute the garlic, onions and celery for 2 minutes till onions are translucent.
  • Add the fresh shrimps and fish sauce. Stir around the skillet to blend with the other ingredients.
  • Pour the chicken broth into the skillet.
  • Add the sayote slices and carrots. Cover skillet and continue cooking till the vegetables are soft, about 8 minutes. Add the cabbage slices which will cook in about 5 minutes.
  • Add the pancit bihon noodles to the skillet. Mix all the ingredients together till the broth coats the noodles. Continue cooking for about 5 to 6 minutes more so that noodles get softer as it absorbs the broth.
  • Season with salt, black pepper powder and sesame oil.
    Sprinkle chopped scallions on top. Sprinkle with fresh lemon or calamansi juice all over. Serve piping hot.
  • Cook's comments: I have cooked this Pancit Bihon in other recipes using pork and chicken slices, as well as other vegetables in season.
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