Pancit Sotanghon with Shrimp and Vegetables

Ingredients

• 200g (7 oz) sotanghon noodles 200g (7 oz) sotanghon noodles
• 250g (9 oz) shrimp, peeled and deveined 250g (9 oz) shrimp, peeled and deveined
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 onion, sliced 1 onion, sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 bell pepper, sliced 1 bell pepper, sliced
• 1 cup cabbage, shredded 1 cup cabbage, shredded
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 teaspoon fish sauce (optional) 1 teaspoon fish sauce (optional)
• Salt and pepper to taste Salt and pepper to taste
• Green onions, chopped (for garnish) Green onions, chopped (for garnish)
• Calamansi or lemon wedges (for serving) Calamansi or lemon wedges (for serving)

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 4g
• Protein: 15g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Soak the sotanghon noodles in warm water for about 10 minutes or until softened. Drain and set aside.
2. 2.
   In a large pan or wok, heat the vegetable oil over medium heat. Add the minced garlic and sliced onion, and sauté until fragrant.
3. 3.
   Add the shrimp to the pan and cook until they turn pink and are cooked through. Remove the shrimp from the pan and set aside.
4. 4.
   In the same pan, add the julienned carrot, sliced bell pepper, and shredded cabbage. Stir-fry for a few minutes until the vegetables are slightly tender.
5. 5.
   Push the vegetables to one side of the pan and add the soaked sotanghon noodles to the other side. Pour the soy sauce, oyster sauce, and fish sauce (if using) over the noodles. Toss everything together until well combined.
6. 6.
   Return the cooked shrimp to the pan and stir-fry for another minute to heat through. Season with salt and pepper to taste.
7. 7.
   Remove from heat and garnish with chopped green onions.
8. 8.
   Serve Pancit Sotanghon hot with calamansi or lemon wedges on the side.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly before cooking to remove any grit or sand.

Tips & Tricks

• To add more depth of flavor, you can marinate the shrimp in a mixture of soy sauce, garlic, and ginger for 15 minutes before cooking.
• Feel free to customize the vegetable selection based on your preferences and seasonal availability.
• For a spicier version, add some chopped chili peppers or a dash of chili sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving.

Serving advice

Pancit Sotanghon is traditionally served as a main dish. It can be enjoyed on its own or with a side of calamansi or lemon wedges for a tangy kick. Serve it family-style in a large platter or individual bowls.

Presentation advice

To make the dish visually appealing, arrange the colorful vegetables and shrimp on top of the noodles. Garnish with chopped green onions for a pop of freshness. Serve with calamansi or lemon wedges on the side for an added touch of brightness.