My sister in law is from the Philippines. When we lived in California, she would make up Pancit, Lumpia, and Adobo. So I was excited when I joined a site for recipes called Tablespoon and saw their Shrimp Pancit recipe. So I made it last night.
Let me tell you. I’m not Filipino, but I was impressed. It was so good and so filling. So I’m gonna share it with you.
1 package (7oz) package of rice stick vermicelli noodles
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
1/2 cup Progresso™ reduced sodium chicken broth (from 32-oz carton)
2 tablespoons packed brown sugar
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.