Pancit Bihon is a beloved Filipino rice noodle dish made with rice noodles, protein, and vegetables. This Shrimp Pancit Bihon highlights tender shrimp alongside classic vegetables like carrots, cabbage, and snow peas. It’s a quick, approachable recipe that delivers satisfying Filipino flavors in under 30 minutes.
This version is simple and fast without sacrificing taste. The shrimp adds a sweet, briny note that complements the soy-based sauce commonly used in pancit. To boost the shrimp flavor even more, consider using a concentrated shrimp bouillon cube or, if using fresh shrimp with heads attached, carefully crush and squeeze the heads to release the juices into the broth. If you’re using headless frozen shrimp from the supermarket, a shrimp cube is a convenient way to intensify the seafood taste.
I like to serve shrimp pancit bihon with calamansi or a wedge of lime for brightness and add a few drops of patis (fish sauce) right before eating for extra umami. Pancit bihon pairs especially well with lumpiang shanghai or other Filipino party dishes, creating a balanced and enjoyable meal. Give this recipe a try and adapt the seasoning to your taste.
Try this Shrimp Pancit Bihon recipe and share your feedback.
Watch How to Make It
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Shrimp Pancit Bihon Recipe
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Ingredients
- 8 to 12 pieces fresh shrimp shelled and head removed
- 1/2 small cabbage
- 1 lb. pansit bihon dried rice noodles
- 1 Knorr Shrimp Cube
- 3/4 cup carrots julienne
- 3/4 cup celery chopped
- 1 cup snow peas
- 1/2 cup chopped parsley
- 1 medium yellow onion sliced
- 4 cloves garlic crushed and chopped
- 6 cups water
- 1/2 cup soy sauce
- 1/4 teaspoon ground black pepper
- 3 tablespoons cooking oil
Instructions
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Heat the cooking oil in a pot over medium heat.
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When the oil is hot, pan-fry the shrimp for about 1 minute per side until pink and just cooked. Remove and set aside.
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Using the remaining oil (add more if needed), sauté the garlic, onion, and celery until fragrant and softened.
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Add the chopped parsley and ground black pepper, then stir to combine.
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Pour in the soy sauce and water, then bring the mixture to a boil.
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Add the shrimp cube, stir, and simmer for 2 to 3 minutes to dissolve and infuse the broth.
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Add the carrots, cabbage, and snow peas and cook briefly until just tender-crisp.
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Add the pancit bihon and gently toss so the noodles absorb the liquid. Add a little more hot water if needed to soften the noodles evenly.
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Return the pan-fried shrimp to the pot and cook for another 2–3 minutes until heated through.
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Transfer the pancit to a serving plate and serve immediately with calamansi or lime on the side.
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Share and enjoy!