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One-Pot Shrimp Pancit

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by: Tablespoon Kitchens
Updated Apr 18, 2018
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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!

More About This Recipe

  • Pancit is the Filipino culinary term for noodles. Traditionally, the Filipino recipes for pancit use rice noodles, which are perfect for stir-frys, soups or pad thai. They tend to be more delicate than wheat-based noodles, but they are lower in fat and are a great gluten- and carb-free option for those who still adore pasta despite their dietary restrictions. This recipe uses vermicelli rice noodles which means the noodles are slender. Sometimes wheat flour is added to the noodles, so double check the label if you are gluten-free. If pancit sounds delicious, but you’re not so sure about the shrimp, you can make chicken pancit instead! But if you’re a seafood aficianado, you won’t want to miss these seafood dinners.

One-Pot Shrimp Pancit

  • Prep Time 40 min
  • Total 40 min
  • Servings 4
  • Ingredients 19
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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

Instructions

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

Nutrition

340 Calories
8g Total Fat
26g Protein
42g Total Carbohydrate
13g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
70
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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