Pancit Malabon

Name: Pancit Malabon
Total time: 60 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1 lb thick rice noodles (Pancit Malabon/Luglog noodles); 2 cups shrimp broth (made by boiling shrimp heads/shells); 1/4 cup annatto water (atsuete soaked in warm water); 2 tbsp crab paste (aligue) or shrimp paste; 1 cup smoked fish flakes (tinapa), bones removed; 1/2 lb shrimp, boiled and peeled; 1 cup crushed pork cracklings (chicharon); 3 hard-boiled eggs, sliced; 1/2 cup chopped green onions and calamansi wedges

A flavorful noodle dish with a vibrant orange-colored seafood sauce.

60 minutes

Serves 4

Snack/Dinner

Contains common allergens

Egg Fish Seafood Shellfish Wheat

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Instructions

5 steps

1
Cook the Noodles: Soak the thick rice noodles in water for 15 minutes, then boil them until tender but chewy (al dente). Drain well and place in a large wide bowl (a bilao is traditional).

2
Make the Sauce: In a saucepan, heat 2 tablespoons of oil over medium heat. Sauté minced garlic until fragrant. Add the shrimp broth, crab paste, and annatto water.
3
Thicken the Sauce: Bring the mixture to a simmer. In a small bowl, mix 2 tablespoons of cornstarch with water to create a slurry. Stir the slurry into the simmering sauce until it becomes thick and coats the back of a spoon. Season with fish sauce and pepper.
4
Toss: Pour the thick, bright orange sauce over the cooked noodles. Toss them thoroughly until every noodle strand is coated in the savory sauce.
5
Garnish Extravagantly: Arrange the toppings generously over the sauced noodles: scatter the smoked tinapa flakes, crushed chicharon, boiled shrimp, sliced hard-boiled eggs, and green onions. Serve with calamansi wedges on the side to squeeze over before eating.

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