Go Back
–+ servings
A pan filled with shrimp pancit, featuring rice noodles, shrimp, sliced green onions, red bell peppers, cabbage, and lemon wedges on top.

Pancit Bihon with Shrimp

Thin rice noodles soak up a soy‑based broth while shrimp stay plump and carrots, beans, and cabbage keep a light crunch. Quick to pull off in one pan, this Filipino classic offers sweet, salty, and briny notes that feel balanced and bright enough for any night.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Filipino
Servings 4 servings
Calories 453 kcal

Ingredients
  

  • 2 tablespoons soy sauce, plus additional as needed
  • 1 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon mirin
  • 1 teaspoon sesame oil
  • 1 tablespoon brown sugar
  • 1 cup chicken broth
  • ½ teaspoon black pepper
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 8 ounces rice noodles bihon, soaked in warm water and drained
  • 2 tablespoons oil
  • 1 onion thinly sliced
  • 4 garlic cloves minced
  • 1 large carrot julienned
  • 4 ounces green beans cut into 1-inch pieces
  • 1 bell pepper thinly sliced (optional)
  • 1 pound shrimp peeled and deveined
  • ½ cup shredded cabbage
  • 2 green onions chopped (for garnish)
  • Lime wedges for serving

Instructions
 

  • Soak the noodles
    Place the rice noodles in a bowl of warm water and soak until softened. Drain and set aside.
  • Mix the sauce
    In a bowl, combine soy sauce, oyster sauce, fish sauce, mirin, sesame oil, brown sugar, chicken broth, black pepper, and cornstarch slurry. Stir until smooth.
  • Cook the shrimp
    Heat 1 tablespoon of oil in a large skillet or wok. Cook the shrimp until pink and opaque. Remove and set aside.
  • Stir-fry the aromatics and vegetables
    Add the remaining oil. Sauté the onion and garlic until fragrant, then add the carrots, green beans, and bell pepper. Stir-fry until crisp-tender.
  • Add noodles and sauce
    Add the drained noodles to the pan. Pour in the sauce and stir to combine. Taste and add additional soy sauce, if desired. Cook until the noodles are heated through and coated.
  • Finish with shrimp and cabbage
    Return the shrimp to the pan along with the shredded cabbage. Toss and cook until the cabbage wilts slightly.
  • Serve
    Transfer to a platter. Garnish with green onions and serve with lime wedges.

Notes

1. Swap shrimp for chicken or tofu if needed.
2. Use tamari in place of soy sauce for a gluten-free version.
3. Leftovers keep well in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water.

Nutrition

Calories: 453kcalCarbohydrates: 65gProtein: 28gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.05gCholesterol: 184mgSodium: 1514mgPotassium: 625mgFiber: 4gSugar: 9gVitamin A: 3747IUVitamin C: 50mgCalcium: 131mgIron: 2mg
Tried this recipe?Let us know how it was!