Garlicky Vegetable Pancit with Shrimp and Soy Glaze

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A quick stir-fry of rice noodles with colorful vegetables and shrimp, finished with a savory soy glaze. This Asian recipe (vegetarian option), ready in about 27 minutes, pairs rice noodles, shrimp, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 2 Filipino cuisine 420 cal/serving

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Ingredients

8 ounces rice noodles
6 ounces shrimp
1/2 cup carrots
1/2 cup green beans
1/4 cup onion
4 garlic cloves
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon cornstarch
2 tablespoons water

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Instructions

Step 1: Cook rice noodles in boiling water for 3 minutes until tender but firm; drain and rinse under cold water.
Step 2: Pat shrimp dry, then toss with 1 teaspoon cornstarch and set aside.
Step 3: Heat 1 tablespoon sesame oil in a wok over high heat. Add 4 minced garlic cloves and stir-fry for 30 seconds until aromatic.
Step 4: Add 1/4 cup diced onion and stir-fry for 1 minute until translucent.
Step 5: Add 1/2 cup sliced carrots and 1/2 cup trimmed green beans; stir-fry for 2 minutes until crisp-tender.
Step 6: Add drained noodles and 6 ounces shrimp; toss to coat evenly.
Step 7: Whisk together 3 tablespoons soy sauce, 2 tablespoons water, and 1 teaspoon cornstarch. Pour over noodles and shrimp, stirring constantly for 2 minutes until sauce thickens and coats the noodles.