Pork and Shrimp Pancit108 Reviews
- Prep: 10 min
- Cook: 20 min
- Ready In: 45 min
“A traditional Pancit taught to me by a Filipino friend while stationed overseas. Delicious and easy!” - by Rayna Jordan
Original recipe yields 4 servings
- Soak the rice noodles in warm water for 20 minutes; drain.
- Heat 3 tablespoons oil in a wok or large heavy skillet over medium high heat. Saute noodles for 1 minute. Transfer to serving dish, and keep warm. Add remaining 2 tablespoons oil to skillet, and saute onion, garlic, ginger, shrimp and pork for 1 minute. Stir in bok choy, oyster sauce and chicken broth. Season with pepper flakes. Cover, and cook for 1 minute, or until bok choy is wilted. Spoon over noodles, and garnish with minced green onion.
Amount Per Serving (4 total)
- 487 cal
- 20.8 g
- 44.3 g
Based on a 2,000 calorie diet
Reviews (108)Rate This Recipe
"I loved experimenting with rice noodles. I have never used them before. I went to the grocery store with a copy of this recipe,the cashier is from Phillipines and suggested that I used green cabbage i..." See morenstead of Bok Choy, it worked very well and it was a lot cheaper anyways. I also used chicken instead of pork. I felt this needed more sauce so I increased the amount of oyster sauce and added some soy sauce as well. I loved this dish and it is so different from what I usually make, so it was fun."
"A co-worker of mine made Panict for us a few weeks ago. It was the first time I had tried it and I fell in love. When I found this recipe I had to try making it my own. What an easy recipe to follow w..." See moreith yummy results! I also added carrots and snow peas. Thanks for the recipe!"
"I've been making pancit all my life and thank you, thank you for showing me a MUCH easier way to cook it! Growing up, I had only ever seen this cooked one way - stir fry the vegetables, then add the n..." See moreoodles - and I always hated how hard it was to stir after the noodles were added! All Filipinos have their own preference for their pancit - I like mine with soy sauce and lots of lemon. I use just about any meat and veggies I have available at the time. The oyster sauce is a nice touch."
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