![Shrimp Pancit with Chicharrones](https://cdn.statically.io/img/www.foodandwine.com/thmb/D-79Y6o6HvDZNybMXlbInol4VTA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Shrimp-Pancit-with-Chicharrones-FT-RECIPE0522-27eadc7aba5840ef854e8c9d4c8324be.jpg)
Ingredients
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6 ounces frozen shrimp balls (about 10 shrimp balls) (from 1 [8-ounce] package), thawed and quartered (about 2 cups)
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1 (16-ounce) package rice stick noodles (such as Bihon)
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3 tablespoons neutral cooking oil (such as canola oil)
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4 (3 1/4 ounces total) scallions, cut into 1-inch pieces (1 cup)
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2 large garlic cloves, minced (1 tablespoon)
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2 cups thinly sliced green cabbage (from 1 small [2-pound] head cabbage)
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1 medium (4-ounce) carrot, cut into 1/8- x 1/8- x 2-inch thin matchsticks (1 cup)
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1 (.28-ounce) package all-in-one-seasoning (such as Maggi Magic Sarap)
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2 ½ ounces fresh snow peas, trimmed (about 1 cup)
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½ cup soy sauce
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3 tablespoons oyster sauce
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½ teaspoon crushed red pepper (optional)
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1 chicken bouillon cube (3/8 ounce)
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½ cup finely chopped fresh cilantro, divided
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1 teaspoon calamansi juice (from 1 [10-ounce] bottle)
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Crushed chicharrones
Directions
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Fill a small saucepan with water two-thirds full; bring to a boil over medium-high. Add shrimp balls; boil until fully cooked, about 7 minutes, stirring once halfway through cooking time. Drain, reserving 1 1/2 cups cooking water. Place rice stick noodles in a large bowl, and add cold water to cover; let stand for 10 minutes for al dente noodles, 15 minutes for softer noodles. (This is so the noodles don't soak up the cooking liquid too quickly later.)
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While noodles soak, heat oil in a wok or heavy-duty skillet over medium-high. Add scallions and garlic; cook, stirring often, until scallions and garlic are softened, about 2 minutes. Add shrimp balls, cabbage, carrot, and seasoning granules; cook, stirring often, until vegetables are tender-crisp, about 3 minutes. Add snow peas; cook, stirring often, until peas are tender-crisp, about 1 minute. Set aside snow peas and half of the vegetable mixture.
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Stir reserved cooking water, soy sauce, oyster sauce, crushed red pepper (if using), and bouillon cube into remaining vegetable mixture in wok; bring to a simmer over medium-high.
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Drain noodles; pull apart, and add to wok. Reduce heat under wok to medium-low; cook, stirring constantly, until noodles are cooked through and have absorbed all the liquid, about 5 minutes. (Make sure all the noodles get an even color.) Remove wok from heat; stir in 1/4 cup of the cilantro, and transfer noodle mixture to a platter. Top with reserved snow peas and vegetable mixture, and sprinkle evenly with calamansi juice and remaining 1/4 cup cilantro; garnish with crushed chicharrones.