Pancit Bihon is a traditional Filipino pan-fried, rice-noodle dish that also includes vegetables and meat. Chicken and sausage are the most common, but this recipe keeps things simple with the use of shrimp.
- 1 16-ounce package rice noodles
- ½ white onion, sliced thin
- 2 cloves garlic, sliced thin
- 2 tablespoons olive oil, separated
- 1 carrot, sliced thin
- 2 stalks celery, chopped
- ½ head cabbage, sliced thin
- 1 teaspoon pepper
- ½ cup low-sodium, gluten-free soy sauce
- ½ cup water
- ¾ pound shrimp
- 1 lime
- 3 green onions
Place the noodles in a bowl of water for about 20 minutes to soften.
In a large saucepan, brown the onions and garlic in half the olive oil. Add the carrot celery, cabbage and pepper.
Add half the soy sauce and half the water. Continue to cook and mix over medium heat. Once all the veggies are soft, add the strained rice noodles to the pan.
Add the remaining oil, water and soy sauce. Stir and cook over medium-high heat for 5 minutes. Add the shrimp and place a cover on the pan. Continue to heat until the shrimp is fully cooked, adding more water if needed.
Serve hot with a wedge of lime and a sprinkle of green onion.
Nutrition Analysis: 350 cal, 10 g fat, 85 mg chol, 1690 mg sodium, 50 g carbs, 3 g fiber, 1 g sugar, 21 g protein.
Laura Hahn, author of the cookbook Around the World, One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.