Pancit With Shrimp

Place the rice noodles in a large bowl and cover with warm water for 10 minutes. Drain. I usually cut mine with clean kitchen shears to about a 3 inch length. Set aside.

Heat oil in a very large and deep skillet (or wok) on low to medium heat. Saute the onion and garlic for 5 minutes, stirring frequently. You can remove the garlic and add back in later if it begins to get too brown.

Add cabbage and carrots and saute, tossing frequently until soft but still crisp. If mixture seems dry when tossing, add a sprinkle or 2 of vegetable oil. Add soy sauce and optional hoisin sauce and toss until all is coated with the liquid. Add shrimp and cook until they are pink it should only take a few minutes.

Push the vegetables and shrimp to the sides of the pan, allowing the liquid to stay in the middle of the pan. Add the prepared noodles to the sauce and toss until noodles are coated in the liquid, then combine noodles with the vegetables. If desired, sprinkle with thinly sliced green onion and/or add a few drops (according to taste) of sriracha chile sauce prior to serving.

cook's notes

This recipe is even better the next day. I usually serve this with my home made spring rolls.