Stir-Fried Pancit Bihon with Shrimp and Vegetables

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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 classic Filipino noodle dish with thin rice noodles stir-fried with shrimp, crunchy vegetables, and savory seasonings. This Filipino-inspired noodle recipe, ready in about 30 minutes, pairs dried bihon rice noodles, shrimp, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 15 min Serves 4 Filipino cuisine 350 cal/serving

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Ingredients

8 oz dried bihon rice noodles
12 large, peeled and deveined shrimp
1 medium, julienned carrot
2 cups shredded cabbage
1/2 cup, sliced diagonally green beans
4, minced garlic cloves
3 tbsp soy sauce
1 tbsp fish sauce
3 tbsp vegetable oil
1/2 tsp black pepper
1 cup water
2 stalks, chopped green onions

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Instructions

Step 1: Soak 8 ounces dried bihon rice noodles in warm water for 10 minutes until softened, then drain and set aside.
Step 2: Heat 3 tablespoons vegetable oil in a large wok or skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 3: Add 12 large peeled and deveined shrimp and stir-fry for 2-3 minutes until pink and just cooked. Remove shrimp and set aside.
Step 4: In the same wok, add 1/2 cup sliced green beans, 1 medium julienned carrot, and 2 cups shredded cabbage. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
Step 5: Return shrimp to the wok along with the drained noodles. Pour in 3 tablespoons soy sauce, 1 tablespoon fish sauce, and 1 cup water. Toss gently and cook for 3-4 minutes until noodles absorb the liquid and are tender.
Step 6: Season with 1/2 teaspoon black pepper and stir in 2 chopped green onions before serving hot.