Zucchini Noodle Filipino Pancit

🧂 Ingredients

• 6 tablespoon vegetable oil, divided
• 340 grams shrimp, peeled

  see note 1
• 3 cloves garlic, minced
• 6 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon freshly ground black pepper
• ½ cup chicken stock
• 500 grams Zucchini noodles  or 5 medium zucchini

  see note 2
• 1 large shallot, thinly sliced
• 100 grams green beans, sliced to 3” long
• 1 large carrot, julienne to 3” long
• 100 grams cabbage, shredded
• 100 grams snow peas, tips cut off and side strings removed
• 1 small red bell pepper, sliced
• Salt to taste
• chopped green onions and coriander  for garnish
• lime

Instructions

• 1 Heat 3 tablespoons of oil in a wok or large skillet over medium-high heat. Sauté
  garlic until fragrant.  Add shrimp, soy sauce, pepper, and brown sugar. Cook for
  3-4 minutes over high heat. Turn off the heat and transfer the shrimp in a bowl
  and keep aside.
• 2 Using the same wok or skillet, add the remaining oil and sauté the shallots for
  a minute over medium heat. Turn the heat to high, add the cabbage and green
  beans, stirring for 2 minutes. Add the snow peas, carrots, and chicken stock,
  stir it for a few minutes, add the red bell pepper and continue cooking as you
  combine all the vegetables for another minute or according to your liking.
• 3 Turn off the heat, add the cooked shrimp and zucchini noodles. Combine
  thoroughly season with more pepper and salt if needed. Serve immediately top
  with chopped green onions and or cilantro and finish with a nice squeeze of
  lime.

Nutrition Info