This is doable on a weeknight because the ingredient list is brief. It works well at large family gatherings, card parties, or potlucks. I adore how each person has their own serving and how straightforward the service is. Make a salad, and dinner is ready! Depending on how hungry each person is, serving sizes may change. Children typically consume one, and hungry husbands can easily consume two. You are the judge in your own household. You can be sure that everyone will adore these.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (6.75 ounce) package rice noodles
- 5 tablespoons vegetable oil, divided
- 1 small onion, minced
- 2 cloves garlic, minced
- ½ teaspoon ground ginger
- 1 ½ cups cooked small shrimp, diced
- 1 ½ cups chopped cooked pork
- 4 cups shredded bok choy
- 3 tablespoons oyster sauce
- ¼ cup chicken broth
- ¼ teaspoon crushed red pepper flakes
- 1 green onion, minced
Instructions
- 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.
Nutrition Facts
| Calories | 488 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 119 mg |
| Dietary Fiber | 2 g |
| Protein | 29 g |
| Saturated Fat | 4 g |
| Sodium | 394 mg |
| Sugars | 2 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is awesome! Call it my “work time pancit.” I’ve started working out again, and I was very hungry! While working from home, I was able to make the sauce, soak the noodles and chop the veggies on various visits to my kitchen for tea. I love the way the noodles are lightly cooked in the pan before the meat and vegetables. It kept them white and al dente in the finished dish. They also took up a delicious taste of the sesame and almond oil I used (I think peanut sauce is recommended; in any case, it gives the noodles great flavor to lightly fry them in a little oil and separate them at the same time). I used ground pork, frozen shrimp, green beans (fresh string beans, cut into 1” lengths), carrots, green onions and bean sprouts. Fabulous! This will be my new go-to meal, and I finally get to use the four packs of Super Q Golden Bihon noodles I bought. You only need one stick of noodles for a huge, delicious bowl that would serve a hungry family of four. I’m just one person; I’m looking forward to the left overs, soaking in that delicious sauce! Note: I broke up the noodles before soaking them in water, and also cut them with clean kitchen shears as I took them out of the pan. I also used an electric skillet for the whole thing. I put a little lemon juice in my serving, as recommended. Thanks so much for this recipe! Happy happy.
I didn’t add shrimp this time. I will definitely be making this again.
It came out perfect. I was skeptical, but I used the recipe as written and it’s delicious!
Easy and a quick recipe.
yes I will use this recipe again. The family loved it and was easy to maake.
Made recipe as directed but thought it lacked flavor. Next time I will add 1/2 cup low sodium soy sauce .
This came out really good, it was really savory! My only note is that when sauteing the noodles hi themselves you only need maybe 1Tbsp of oil, 3Tbsp made the noodles really oily
I made it per the recipe and my family loved it! There was not one single bite leftover.
Worked great, swapped tofu for shrimp!
I love love love this recipe! I usually make it with chicken, but it’s a hit even vegetarian style!
Turned out perfect! My very first time cooking this cuisine and it was so yummy! I had to leave out the red pepper flakes for my husband’s sake, but it was still excellent! So easy and so flavourful. Definitely a keeper to make again.
Very good, awesome flavor and great authentic dish overall. Maybe some more sauce would help, a little dry
Made with chicken and shrimp, very good will make again.
Very good!
No changes at all. My first time making any kind of Filipino Food. My husband is 1/2 Filipino and LOVED this dish! I recommend to anyone. Thank you so much. I think I loved eating this dish more than him. Lol Doozi girl
I made the recipe as is and my noodles were too firm. To fix this I just added more chicken broth to the pot and simmered until the noodles softened. Since I had to add additional liquid, I also added some shredded carrots and it turned out perfect. In the future, I will cook my noodles more.
My family loves pancit, and this was my first attempt at making it. I had boneless raw pork chops, so I sautéed cubes in sesame oil, adding a little oyster sauce when almost cooked through. I used thinly sliced and/or shredded green cabbage and purple cabbage in lieu of bok choy. For the ginger, I used minced from the jar. I had regular-sized shrimp, so I cut them in thirds or fourths. I will definitely be making this again!
A friend made Pancit for me recently and I wanted to try it myself. I used carrot, cabbage, celery, and garlic. Wok-fried some beef. Soaked the rice noodles in chicken broth. My husband loved it. This is a keeper.
First time making it and as everyone is saying, its very easy to make. I added a little of low sodium soy sauce just because I usually like my food with some salt but it came out delicious.
This came out great!!
It was just okay. I thought it lacked flavor. If I make it again, I’ll use more oyster sauce, garlic, ginger and maybe use some fresh lime juice to give it some zing!