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One-Pot Shrimp Pancit

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One-Pot Shrimp Pancit
  • Prep Time 40 min
  • Total Time 40 min
  • Servings 4
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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!

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

Directions

  • 1 Place noodles in large bowl. Cover with very hot water. Let stand 8 to 10 minutes or until softened; drain.
  • 2 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.
  • 3 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.
  • 4 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.
Tips  

Want to save some prep time? Opt for packaged preshredded carrots.

Packages of rice stick vermicelli noodles tend to vary slightly in size, but almost always come in two blocks of folded dried noodles. If you have a 6-oz or 8-oz package, no problem! Just use one of the blocks.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
70
)
Daily Value
Total Fat
8g
12%
(
Saturated Fat
1 1/2g
6%
,
Trans Fat
0g
)
Cholesterol
155mg
52%
Sodium
990mg
41%
Potassium
620mg
18%
Total Carbohydrate
42g
14%
(
Dietary Fiber
4g
16%
,
Sugars
13g
)
Protein
26g
Daily Value*:
Vitamin A
120%
120%
Vitamin C
50%
50%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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