One-Pot Shrimp Pancit

By AzGrannie3

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Ingredients

• 3 1/2 oz (1 block) rice stick vermicelli noodles (from 7-oz package)
• 2 tablespoons vegetable oil
• 1 cup coarsely shredded carrots
• 1 medium red bell pepper, cut in thin strips
• 1/2 cup thinly sliced celery
• 6 green onions, thinly sliced on the bias, whites and greens separated
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 1 lb uncooked deveined peeled small shrimp, tail shells removed
• 1 cup shredded green cabbage
• 3 cloves garlic, chopped
• 1 tablespoon cornstarch
• 1 tablespoon lime juice
• 1/2 cup Progresso™ reduced sodium chicken broth (from 32-oz carton)
• 1/4 cup orange juice
• 2 tablespoons packed brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• Lime wedges

Details

Servings 4
Preparation time 40mins
Cooking time 40mins
Adapted from tablespoon.com

Preparation

Step 1

1
Place noodles in large bowl. Cover with very hot water. Let stand 8 to 10 minutes or until softened; drain.

2
Meanwhile, in 5-quart Dutch oven, heat oil over medium-high heat. Add carrots, bell pepper, celery, green onion whites, ginger and black pepper. Cook 2 to 4 minutes or until softened.

3
Stir in shrimp, cabbage and garlic; cook 2 to 4 minutes or until cabbage softens. Meanwhile, in small bowl, mix cornstarch and lime juice; set aside.

4
Add broth, orange juice, brown sugar, soy sauce and fish sauce to mixture in Dutch oven. Heat to boiling; add cornstarch mixture, and return to simmering. Cook 30 to 60 seconds, stirring constantly, until liquid thickens. Stir in rehydrated noodles. Serve with lime wedges.