Pancit bihon with shrimp
8 Points, Entree, Weight Watchers
Ingredients
7 oz rice vermicelli or bihon noodles
1 1/2 Tbsp canola oil
1 cup onion, thinly sliced
4 medium garlic cloves, minced
3 cups thinly sliced uncooked green cabbage
1 cup carrots, matchstick-cut
8 oz shrimp, medium, peeled and deveined
2 Tbsp low sodium soy sauce
2 Tbsp oyster sauce
2/3 cup scallions, green parts only, cut into 1-in pieces
4 lime wedges
Directions
In a large bowl, place the noodles and cover with hot tap water. Let stand until softened, about 10 minutes; drain.
Meanwhile, heat a wok or large skillet over medium-high heat. Add the oil to the pan and swirl to coat. Add the onion and garlic; stir-fry until the onion starts to soften, about 2 minutes. Add the cabbage and carrots; stir-fry until the cabbage starts to wilt, about 1 minute. Add the shrimp; stir-fry until shrimp are just cooked through, about 3 minutes.
In a small bowl, combine the soy sauce and oyster sauce. Add the drained noodles to the pan, and drizzle with the sauce. Cook until thoroughly heated, tossing frequently with tongs, about 3 minutes. Serve the noodles with lime wedges.
Nutrition
8 smart points