Filipino Pancit Recipe Shrimp: Stir-Fried Noodles with Plump Seafood

This Filipino pancit recipe brings a taste of tradition to your dinner table with tender noodles and plump shrimp. I developed this after years of testing to capture authentic flavors.

The secret is in the technique: properly soaking the noodles, stir-frying at high heat, and layering flavors with garlic, soy sauce, and fresh vegetables. Each bite delivers that signature savory-sweet balance.

What you get is a colorful dish with perfectly cooked noodles, juicy shrimp, and crisp vegetables—all coated in a light, flavorful sauce. It’s a celebration of Filipino home cooking at its best.

Serve this at gatherings or enjoy it as a comforting weeknight meal. Here’s how to make it right.

Ingredients for Filipino Pancit Recipe Shrimp

Bright, fresh ingredients come together for this vibrant stir-fry with shrimp and noodles.

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Noodles are key here—Asian markets have the best selection of pancit bihon (look for thin rice sticks). Shrimp should be wild-caught if possible, and I always grab mine from Whole Foods or a trusted fishmonger. The vegetables need to be fresh: crisp carrots, firm cabbage, and bright green beans. Don’t skip the calamansi juice (Filipino citrus) if you can find it—Amazon or specialty stores usually stock it.

No calamansi? Lime juice at half the amount works in a pinch. Swap shrimp for scallops or firm white fish if you prefer. Vegetable broth makes this vegetarian-friendly. For extra umami, add a splash of oyster sauce (use vegetarian oyster sauce if needed). Green cabbage can be replaced with Napa cabbage or bok choy for a milder flavor.

Stir-fry leftovers keep for 3-4 days in the fridge, but the noodles soften over time. Reheat quickly in a hot pan to restore texture. Freezing isn’t ideal—pancit bihon gets mushy. Always prep all ingredients before cooking; this dish moves fast once the heat is on.

Step-by-Step Instructions for Filipino Shrimp Pancit

Here’s how I make this noodle dish with perfect texture and balanced flavors every time.

Step 1: Soak and Prep the Pancit Bihon Noodles

Place the 8 oz Pancit Bihon Noodles in a large bowl and cover completely with warm water. Let them soak for 8-10 minutes until pliable but still slightly firm—they’ll finish cooking in the wok. Drain thoroughly and set aside.

While the noodles soak, prep all your vegetables: thinly slice the 1 whole Medium Onion, julienne the 2 whole Carrots, shred the 3 cups Green Cabbage, and cut the 1 cup Green Beans into 2-inch pieces. This mise en place ensures everything cooks quickly and evenly.

Step 2: Stir-Fry the Aromatics and Shrimp

Heat 2 tablespoons of the 3 tbsp Vegetable Oil in a wok or large skillet over medium-high heat. Add the 6 cloves Garlic Cloves and sauté for 30 seconds until fragrant but not browned. Immediately add the 1 whole Medium Onion and stir-fry for 2 minutes until translucent.

Push the aromatics to one side and add the 1 lb Large Shrimp in a single layer. Cook undisturbed for 1-2 minutes until the shrimp turn pink on the bottom, then flip and cook for another 30 seconds until just opaque. Remove shrimp and set aside.

Step 3: Cook the Vegetables Until Tender-Crisp

Add the remaining 1 tablespoon Vegetable Oil to the wok, then toss in the 2 whole Carrots and 1 cup Green Beans. Stir-fry for 3-4 minutes until the carrots begin to soften slightly but retain a bite.

Add the 3 cups Green Cabbage and stir-fry for another 2 minutes until the cabbage wilts but stays vibrant. The vegetables should maintain some crunch—they’ll soften slightly more when combined with the noodles.

Step 4: Combine Noodles and Sauce

Add the drained 8 oz Pancit Bihon Noodles to the wok along with the 2 cups Chicken Broth, 0.33 cup Soy Sauce, 1 tbsp Fish Sauce, and 0.5 tsp Ground Black Pepper. Toss everything gently but thoroughly to distribute the liquids.

Cook for 3-4 minutes, stirring occasionally, until the noodles absorb most of the liquid and become tender. The pancit bihon should be fully cooked but not mushy, with a slight chew.

Step 5: Finish and Serve

Return the shrimp to the wok and drizzle with the 3 tbsp Calamansi Juice. Toss everything together for 1 minute to heat through and coat evenly. Taste and adjust seasoning if needed—though the combination of soy sauce and fish sauce usually provides perfect balance.

Transfer to a serving platter, garnish with the 0.5 cup Green Onions, and serve immediately with the 4 pieces Lemon Wedges on the side. The calamansi and lemon add a bright, citrusy finish that cuts through the richness of the dish.

Serving Suggestions for This Dish

Family-Style Platter

I love serving this on a large, shallow ceramic platter so everyone can dig in together. Pile the noodles high, then arrange the shrimp on top for a beautiful presentation. The colors of the vegetables create a vibrant, inviting display that’s perfect for Sunday family dinners. ✨

Garnish for Freshness

Always finish with a generous sprinkle of green onions right before serving. The bright green adds freshness and a mild oniony bite. I also like to place lemon wedges around the edges for guests to squeeze over their portions.

Side of Citrus

Place extra calamansi halves or lemon wedges in a small bowl on the side. The citrus brightens each bite and lets everyone adjust the tang to their taste. This small touch makes the dish feel more interactive and special.

Crunchy Topping

For texture contrast, I sometimes add crushed fried garlic or toasted garlic bits as a final garnish. Just 2 tablespoons adds a satisfying crunch that complements the soft noodles beautifully. It’s an easy upgrade that impresses guests.

Serving Temperature

Serve this immediately while it’s piping hot—the noodles are best when they first come off the heat. If preparing for a crowd, keep portions warm in a low oven (200°F) for up to 20 minutes, but avoid holding too long as the noodles can dry out. 🔥

Pair with Light Drinks

This pairs perfectly with iced tea or light beer like San Miguel. The crisp, clean flavors cut through the savory richness of the dish. I always have both options available when serving this at gatherings.

Frequently Asked Questions