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Pancit Chami with Shrimp (Fresh Miki Noodles)

Fresh miki noodles with shrimp in a thick, savory sauce.
Course Main Dish
Cuisine Filipino
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8
Calories 525kcal
Author Nora Rey
Cost $10-$14

Equipment

  • Wok or large pan
  • Pot (for stock)
  • Strainer

Ingredients

  • 2 pounds fresh miki noodles
  • 1 pound shrimp peeled and deveined (heads and shells reserved)
  • 1 bunch bok choy
  • 4 cloves garlic minced
  • 1 small onion finely chopped
  • 2 tablespoons soy sauce dark or regular
  • 2 tablespoons oyster sauce
  • 1 tablespoon cornstarch (with 2 tablespoons water) for slurry
  • 3 cups water for shrimp stock
  • Neutral oil as needed
  • Salt and pepper to taste
  • Scallions optional
  • Celery leaves optional
  • Lemon or calamansi for serving

Instructions

  • Prep the shrimp: Peel and devein the shrimp. Save the heads and shells for the stock.
  • Blanch the bok choy: Boil the bok choy briefly until just tender. Transfer to cold water, then drain.
  • Make the shrimp stock: Sauté the shrimp heads and shells until lightly browned, pressing on the heads to release more flavor. Season lightly, add water, and simmer. Strain and set aside.
  • Make the sauce: Combine the soy sauce, oyster sauce, and shrimp stock. In a separate bowl, mix the cornstarch and water to make a slurry.
  • Prepare the noodles: Pour hot water over the miki noodles and gently separate. Drain and set aside.
  • Sear the shrimp: Brown the shrimp quickly over high heat, just until lightly browned and starting to turn pink. Remove and set aside.
  • Sauté the aromatics: Cook the garlic and onion until softened.
  • Build the sauce: Pour in the sauce and bring to a boil. Stir in the slurry and cook until slightly thickened. Taste and adjust.
  • Add the noodles: Add the miki noodles and toss gently until coated and heated through.
  • Add the shrimp and vegetables: Add the shrimp and bok choy. Toss gently just until combined.
    Add some ground pepper, scallions, or celery leaves, if you like, Serve with lemon or calamansi on the side.

Notes

  • Fresh miki noodles: Thick yellow noodles that are soft and slightly chewy.
  • Shrimp: Whole shrimp are best if you want to make shrimp stock for the sauce.
  • Bok choy: Pechay, napa cabbage, or regular cabbage also work. You can also add carrots, snow peas, green beans, mushrooms, celery, or bell peppers.
  • Soy sauce: Taste as you go since brands vary in saltiness.
  • Cornstarch slurry: Cornstarch mixed with water to thicken the sauce.
 
Cooking Tips
  • Have everything ready before you start.
  • Do not overcook the shrimp.
  • Do not soak the noodles too long.
  • Keep the sauce slightly loose.
  • Taste and adjust the sauce.
 
How to Store and Reheat
  • To store: Refrigerate leftovers in an airtight container for up to 2 days.
  • To reheat: Warm in a pan or in the microwave. Add some water to loosen the sauce.

Nutrition

Calories: 525kcal | Carbohydrates: 87g | Protein: 24g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 91mg | Sodium: 932mg | Potassium: 452mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4692IU | Vitamin C: 49mg | Calcium: 157mg | Iron: 1mg