Pancit Chami with Shrimp

Name: Pancit Chami with Shrimp
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Filipino
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

By:

Sarah

Published:

July 7, 2026

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Pancit Chami with Shrimp is a delightful culinary creation that embodies the essence of Filipino comfort food. This vibrant dish features fresh miki noodles, loaded with juicy shrimp, tender bok choy, and a rich, savory sauce that wraps every ingredient in deliciousness. The noodles provide a chewy texture, making each bite a satisfying experience. It’s not just a meal; it’s a bowl of warmth and savory goodness that beckons you to share it with family and friends.

I first discovered Pancit Chami during a family gathering, where it quickly became a star of the spread, tempting everyone to return for seconds. The combination of fresh ingredients and that umami-packed sauce is truly unforgettable. Plus, it’s a quick and budget-friendly meal that can easily feed a crowd. Whipping up this dish at home will surely impress your loved ones. So grab your apron and let’s dive into this delightful recipe!

Why You’ll Love This Recipe

Simple & Quick: Ready in about an hour, perfect for a weeknight dinner.
Irresistible Flavor: Fresh shrimp and savory sauces create a deliciously complex taste.
Eye-Catching Appeal: The colorful ingredients make for an inviting presentation.
Flexible Serving: Great for lunch, dinner, or as a party dish.
Diet-Friendly Options: Easy to tweak for gluten-free or vegetarian diets.

Ingredients You’ll Need

2 pounds fresh miki noodles: These chewy noodles are the star of the dish. You can substitute with egg noodles if needed, but miki provides that authentic texture.
1 pound shrimp, peeled and deveined: Tender and juicy, shrimp elevates the flavor. If unavailable, chicken or tofu works well too.
1 bunch bok choy: This adds a crisp, fresh element. Feel free to swap with napa cabbage if preferred.
4 cloves garlic, minced: Fresh garlic enhances the aroma and flavor. Choose raw over pre-minced for the best taste.
1 small onion, finely chopped: Sweet and aromatic, onions add depth to the dish.
2 tablespoons soy sauce: This brings saltiness and umami. Opt for low-sodium soy sauce if keeping the sodium in check.
2 tablespoons oyster sauce: This balances flavors with its rich sweetness. You can find vegetarian versions if you prefer.
1 tablespoon cornstarch mixed with 2 tablespoons water: This creates a slurry that thickens the sauce nicely.
3 cups water for shrimp stock: Essential for making rich stock; alternatively, low-sodium chicken broth can work.
Neutral oil, as needed: Used for sautéing. Canola or vegetable oil are great options.
Salt and pepper to taste: Enhance the flavors; adjust based on your preferences.
Scallions (optional): Fresh scallions add color and crunch.
Celery leaves (optional): These provide an additional herbal note.
Lemon or calamansi for serving: A splash adds a refreshing zing that lifts the dish.

How to Make Pancit Chami with Shrimp

Prep the shrimp: Peel and devein the shrimp, reserving the heads and shells to make a flavorful stock.
Blanch the bok choy: Boil water and briefly blanch the bok choy until just tender. Immediately transfer to cold water to stop the cooking process, then drain and set aside.
Make the shrimp stock: Heat a bit of oil in a pan, sauté the shrimp heads and shells until lightly browned. This step intensifies the flavor; press on the heads to release more taste. Season lightly with salt, add 3 cups of water, and let it simmer. Strain the mixture and keep the stock aside.
Make the sauce: In a bowl, combine 2 tablespoons soy sauce, 2 tablespoons oyster sauce, and the shrimp stock you just made. In another small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry for thickening.
Prepare the noodles: Pour hot water over the 2 pounds of miki noodles to soften them and gently separate. Drain and set aside once ready.
Sear the shrimp: Heat oil in the pan, and cook the shrimp over high heat until they turn pink and lightly browned. Remove from the heat and set aside.
Sauté the aromatics: In the same pan, sauté minced garlic and chopped onion until they become fragrant and the onion is softened.
Build the sauce: Add the prepared sauce to the pan and bring it to a gentle boil. Pour in the cornstarch slurry and cook until slightly thickened, stirring frequently. Taste and adjust seasoning.
Add the noodles: Incorporate the miki noodles into the sauce. Toss gently until the noodles are well coated and heated through.
Add the shrimp and vegetables: Toss in the seared shrimp and blanched bok choy. Mix until just combined. If desired, sprinkle with ground pepper, chopped scallions, or celery leaves. Serve hot with slices of lemon or calamansi for an added fresh kick.

Storing & Reheating

Store any leftovers of Pancit Chami with Shrimp in an airtight container at room temperature for about 2 hours, or refrigerate for up to 3 days. For freezing, place the cooled dish in a freezer-safe container, where it can last up to 3 months. When ready to enjoy, reheat in the microwave on medium heat for about 2-3 minutes, adding a splash of water to restore moisture. Keep in mind the texture may change slightly, but adding a little more fresh bok choy or a squeeze of lemon can help refresh the dish.

Chef’s Helpful Tips

Avoid overcooking the shrimp to keep them tender; they only need a minute or two in the heat.
Use fresh miki noodles for the best texture, but if they aren’t available, dry egg noodles are a solid alternative.
If you have leftover shrimp stock, it can be used in other dishes, so don’t toss it out!
Consider adding chopped vegetables like carrots or bell peppers to enhance the dish visually and nutritionally.
For extra flavor, let the noodles soak in the sauce for a few minutes before serving.

Pancit Chami with Shrimp offers a warm bowl of joy that brings a family together. The savory sauce clings beautifully to the noodles and layers the dish with tantalizing flavors. Don’t hesitate to experiment with additional ingredients or spice levels to make it your own. Share this delightful dish at any meal occasion and watch smiles appear around the table.

Recipe FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Frozen shrimp work just fine. Just ensure to thaw them properly before cooking to maintain their texture. Ideally, you can leave them in the fridge overnight or place them in a sealed bag and submerge them in cold water for quicker thawing.

What can I substitute for fresh miki noodles?

If you can’t find fresh miki noodles, you can use dried egg noodles or even rice noodles. Keep in mind that cooking times will vary, so check the package instructions for the best results.

Is Pancit Chami suitable for meal prep?

Yes! It’s a great meal prep dish since it stores well, and the flavors deepen after a day in the fridge. Just make sure to reheat gently to prevent the noodles from becoming mushy.

How should I serve Pancit Chami?

Serving Pancit Chami with lemon or calamansi on the side is a delightful touch. This adds a refreshing zing that complements the rich flavors beautifully. It’s perfect for special occasions, casual family dinners, or any gathering where food takes center stage.