Pancit Miki with Shrimp and Mixed Vegetables

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Wok-tossed miki noodles with plump shrimp and crisp vegetables in a light soy-ginger sauce. This Filipino recipe, ready in about 30 minutes, pairs miki noodles, shrimp, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Ingredients

• 8 oz miki noodles
• 6 oz, peeled and deveined shrimp
• 1/2 cup, julienned carrots
• 1 cup bean sprouts
• 2 tbsp soy sauce
• 1 tbsp, minced ginger
• 2, minced garlic cloves
• 2 tbsp vegetable oil

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Boil 8 oz miki noodles in a pot of salted water for 3-4 minutes until tender but still firm. Drain and rinse under cold water to prevent sticking.
2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering.
3. Step 3: Add 2 minced garlic cloves and 1 tbsp minced ginger, stir-frying for 30 seconds until fragrant.
4. Step 4: Add 6 oz peeled shrimp and cook for 2 minutes until pink and opaque, then push to the side.
5. Step 5: Add 1/2 cup julienned carrots and 1 cup bean sprouts to the wok. Stir-fry for 2 minutes until vegetables are crisp-tender.
6. Step 6: Add drained noodles and 2 tbsp soy sauce to the wok. Toss everything together for 2 minutes until noodles are evenly coated and heated through.