Pork and Shrimp Pancit

Pork and Shrimp Pancit

120

"A traditional Pancit taught to me by a Filipino friend while stationed overseas. Delicious and easy! Thanks, Ditas!"
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Ingredients

40 m servings 488 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 488 kcal
  • 24%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 44.4g
  • 14%
  • Protein:
  • 29 g
  • 58%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 381 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Soak the rice noodles in warm water for 20 minutes; drain.
  2. 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.
  3. 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.

Reviews

120
  1. 149 Ratings

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Most helpful positive review

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 cab...

Most helpful critical review

I made this dish as is, and was not impressed. My family did not like it. They prefer the original that I normally make which was an authentic recipe from a born Filipino friend of mine. She so...

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 cab...

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 fo...

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...

I made this dish as is, and was not impressed. My family did not like it. They prefer the original that I normally make which was an authentic recipe from a born Filipino friend of mine. She so...

This was yummy as expected... But adding carrots and snow peas is a must!

Rave reviews at my table, both for the flavour, and for the appearance. I used rice vermicelli noodles. And this recipe is quick: about 35 minutes after arriving home, it was on the table.

I absolutely loved this! The sauce was delicate and flavorful. You could taste the other ingrediants because they weren't overwhelmed with sauce. I had never used bok choy before and wasn't sur...

very good recipe, but omitted the bok choy, sauteed pork tenderloin in oyster sauce, and would suggest using bean vermicelli instead of rice vermicelli, as rice vermicelli gets mushy quite easil...

I thought this was great. I didn't change a thing; I think the bok choy is a very necessary ingredient! Very quick from prep to table. One of my new favorites.