Easy Filipino Shrimp Pancit for Lent
This is a sponsored post with Lunchbox. All thoughts and opinions are my own.
The Lent season is upon us and if you’re looking for a recipe, we have the perfect, easy-to-do recipe for you to cook for your whole familia. My husband, who loves Filipino cooking, has tried to make pancit before. It didn’t quite turn out the way he wanted it to. In my opinion, he used a lot of ingredients. Through the years, we’ve learned to perfect it, and we’re now presenting it to you, as your new go-to recipe for lent. The beauty about cooking pancit is that you can use any ingredient you want. Pork, chicken, beef and yes, shrimp.
Lent shouldn’t be a season of tasteless meals! It’s a time to explore new foods and enjoy cooking them as well. And guess what? Finding any ingredient is super easy when you shop at Northgate Gonzalez Market. Especially Knorr products. When cooking Mexican food, there isn’t a recipe in which I’m not reaching for a Knorr bouillon or seasoning, and it’s no different when it comes to cooking Filipino recipes.
Learn to make chiles rellenos and capirotada at Northgate stores in classes offered from February 6 to March 26. Visit http://Northgatemarkets.com/Cuaresma now!
Easy Filipino Shrimp Pancit
1 pack of your favorite. uncooked pancit noodles
1 pack of your favorite vermicelli
1.5 lb. shrimps, with heads (or your favorite shrimp)
4 cups water
1/2 cabbage thinly sliced
4 carrots, thinly sliced
1 green bell peppers
1 orange bell pepper
1 bunch of thinly sliced green onions
1 onion, thinly sliced
4 cloves garlic, crushed
4 tablespoons of EVOO, divided
2 tablespoon soy sauce
1 Knorr shrimp bouillon cube
Salt to taste
This Lent season the Gonzalez family & Knorr® set the table. Get ready for Lent with Northgate’s Lent themed recipe book.
In a pan (medium heat) add 2 tablespoons of oil and saute the shrimp. Add salt to taste. When the shrimp turns pink (for about 3-5 minutes), remove from pan and set aside for 10 minutes. Once the shrimp is cool enough for you to handle, peel and remove heads.
Next, Soak the vermicelli in water for about 5 minutes or until soft.
In a wok, medium heat, add 2 tablespoons of oil, and sautee the crushed garlic and onion for 2 minutes. Add the bell peppers and carrots, drizzle on the soy sauce and mix for 1 minute. Add the Knorr shrimp bouillon. Saute for 5-10 minutes, make sure all the veggies are well mixed. Add water. Next, add the cabbage and continue to mix all the veggies, until the cabbage is cooked down. Remove the soaked vermicelli from the water where it was soaking and add to your veggie mix and top with uncooked pancit noodles. Simmer and constantly mixing everything over low heat until the noodles soak up all the amazing broth at the bottom. It might get a little messy here, but don’t worry! The pancit noodles will cook down. Promise!
Finally add your shrimp and continue mixing and carefully tossing the noodles to mix well with the veggies and shrimp. Top with green onions and serve immediately. Enjoy!
If you’re on a special diet, you can omit the shrimp altogether and just do the veggies. It’s all up to you! This is the glory of cooking pancit. Plus, all the sales going on right now at Northgate Gonzalez Market, you can’t beat the prices! All of the produce and shrimp ingredients (except the vermicelli, which we had some already!) were purchased at Northgate!!!
- From 2/17 until 2/23, buy one Northgate private label cooking oil and get a free package of Knorr bouillon cubes (one 3.1 oz package, 8 cubes total)
I hope you enjoy the recipe and have a blessed lent season.
Looking for more Lent recipes? Check out these flavorful meals:
Liz is a Mexican-American blogger living in Southern California. Married 19 years, and a mami to 3 kids, her content is inspired from living in and raising a multicultural familia. Liz has been blogging for more than 7 years, establishing herself as a nationally recognized Latina blogger. She often blogs in Spanglish and may throw in some Tagalog when talking about her hubby. You can also find her chit chatting away at @Liz_Cerezo on Twitter!