Sautéed Pancit Bihon with Shrimp and Vegetables

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A flavorful stir-fry of thin rice noodles tossed with shrimp, cabbage, carrots, and savory seasonings for a quintessential Filipino noodle dish. This Filipino-inspired noodle recipe, ready in about 30 minutes, pairs dried rice vermicelli (bihon), shrimp, peeled and deveined, green cabbage, shredded for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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 dried rice vermicelli (bihon)
• 12 large shrimp, peeled and deveined
• 2 cups green cabbage, shredded
• 1 medium carrot, julienned
• 1 small yellow onion, thinly sliced
• 4 garlic cloves, minced
• 3 tbsp soy sauce
• 1 tbsp fish sauce
• 3 tbsp vegetable oil
• 1 cup water
• 1/2 tsp black pepper
• 2 tbsp green onions, chopped

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

Instructions

1. Step 1: Soak 8 ounces dried rice vermicelli in warm water for 10 minutes until pliable, then drain and set aside.
2. Step 2: Heat 3 tablespoons vegetable oil in a large wok or skillet over medium-high heat. Add 4 minced garlic cloves and 1 small thinly sliced yellow onion, sauté for 2 minutes until fragrant and translucent.
3. Step 3: Add 12 large peeled and deveined shrimp and cook for 2 minutes until they turn pink.
4. Step 4: Stir in 2 cups shredded green cabbage and 1 medium julienned carrot, cooking for 3 minutes until slightly tender.
5. Step 5: Add the drained noodles, 3 tablespoons soy sauce, 1 tablespoon fish sauce, 1 cup water, and 1/2 teaspoon black pepper. Toss and cook for 5 minutes, stirring frequently until the noodles absorb the sauce and vegetables soften.
6. Step 6: Remove from heat and sprinkle with 2 tablespoons chopped green onions before serving.