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.

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Credit: Photo by Antonis Achilleos / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver

Recipe Summary

active:
35 mins
total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

  • 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.

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