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Filipino Stir-Fried Rice Vermicelli with Shrimp and Snow Peas

Filipino Stir-Fried Rice Vermicelli with Shrimp and Snow Peas

By Courtney Hill & Dimitri DemopolousApril 25, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    35 minutes

There are many Filipino dishes under the umbrella category of “pancit.” This is our version of pancit bihon, a stir-fry made with rice vermicelli (bihon). Though some versions are quite sparing in ingredients, the shrimp and vegetables we’ve included make the stir-fry hearty enough to serve as a main. A combination of fish sauce and soy sauce gives the noodles an umami-rich savoriness that’s brightened at the end with lime juice. Be sure to use rice vermicelli that is thin and slightly squiggly; wide, flat rice noodles won’t work here. The vermicelli needs only to be soaked and drained, making this an easy single-skillet dish. As with all stir-fries, once cooking begins, it goes quickly, so have all ingredients ready before you start.

Tip

Don’t use warm water to soak the noodles or they will end up overdone in the finished dish. The vermicelli won’t be fully softened after soaking in room-temperature water, but finishes cooking in the liquid that’s added to the pan. To be efficient, use the noodles’ soaking time to prep the other ingredients.

Ingredients
  • 8

    ounces rice vermicelli (see headnote)

  • 3

    tablespoons grapeseed or other neutral oil, divided

  • 1

    pound medium shrimp (41/50 per pound), peeled and deveined, tails removed, patted dry

  • 1

    medium red onion, halved and thinly sliced

  • 8

    medium garlic cloves, minced

  • Kosher salt and ground black pepper

  • 3

    tablespoons fish sauce

  • 2

    tablespoons soy sauce

  • 1

    medium carrot, peeled, halved lengthwise, thinly sliced on the diagonal

  • 4

    ounces snow peas, trimmed and halved on the diagonal

  • 4

    teaspoons lime juice, plus lime wedges to serve

  • 2

    scallions, thinly sliced on the diagonal

  • 1

    serrano chili, stemmed, seeded and thinly sliced

Step 1

Place the noodles in a large bowl and add water to cover. Let stand until the noodles are pliable, 10 to 15 minutes, then drain. If desired, use kitchen shears to snip the noodles in several places to cut them into shorter lengths.

Step 2

In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon oil until barely smoking. Add the shrimp in an even layer and cook without stirring until golden brown on the bottoms, 2 to 3 minutes. Transfer to a large plate and set aside.

Step 3

In the same skillet over medium-high, heat the remaining 2 tablespoons oil until shimmering. Add the onion, garlic and ½ teaspoon pepper; cook, stirring, until fragrant, about 1 minute. Add 1½ cups water, the fish sauce and soy sauce, then bring to a boil. Add the noodles and carrot; cook, stirring and tossing often, until only a little liquid remains, 2 to 3 minutes.

Step 4

Add the snow peas and shrimp with any accumulated juices. Cook, stirring and tossing, until the noodles are tender and dry, about 2 minutes.

Step 5

Off heat, toss in the lime juice, half of the scallions and the chili. Taste and season with salt and pepper. Transfer to a serving dish and sprinkle with the remaining scallions. Serve with lime wedges.