Shrimp Pancit with Chicharrones

This bowl of rice noodles tossed with shrimp balls, cabbage, and snow peas in a rich sauce is savory and comforting. The crushed chicharrones on top lend each bite some crunch, while the cilantro packs a punch of brightness and the calamansi juice cuts through the saltiness of the noodles to provide salty and sour balance.

Nutrition Information

128 Calories

30g Carbohydrates

25g Protein

732mg Potassium

8g Fiber

11g Sugar

Ingredients

6 ounces frozen shrimp balls (about 10 shrimp balls) (from 1 [8-ounce] package), thawed and quartered (about 2 cups)
1 (16-ounce) package rice stick noodles (such as Bihon)
3 tablespoons neutral cooking oil (such as canola oil)
4 (3 1/4 ounces total) scallions, cut into 1-inch pieces (1 cup)
2 large garlic cloves, minced (1 tablespoon)
2 cups thinly sliced green cabbage (from 1 small [2-pound] head cabbage)
1 medium (4-ounce) carrot, cut into 1/8- x 1/8- x 2-inch thin matchsticks (1 cup)
1 (.28-ounce) package all-in-one-seasoning (such as Maggi Magic Sarap)
2 ½ ounces fresh snow peas, trimmed (about 1 cup)
½ cup soy sauce
3 tablespoons oyster sauce
½ teaspoon crushed red pepper (optional)
1 chicken bouillon cube (3/8 ounce)
½ cup finely chopped fresh cilantro, divided
1 teaspoon calamansi juice (from 1 [10-ounce] bottle)
Crushed chicharrones