Filipino

Serving

Filipino Kid-friendly

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; 2 tbsp cooking oil; 4 cloves garlic, minced; 1 tbsp fish sauce

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

60 minutes

Serves 4

Dinner/Snack

21 min prep

33 min cook

Contains common allergens

Egg Fish Seafood Shellfish Wheat

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Good to know

Crispy

Matched from this dish's own ingredients and timing. Browse more: crispy recipes

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.

Pancit Malabon — plated and served — Serving moment. How Pancit Malabon looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

66/100

Works for many families

Allergen-friendly 50

Kid-friendly 85

Weeknight-easy 64

Budget-friendly 60

Great leftovers 93

Pantry-friendly 53

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

755

Calories

62 g

Protein

94 g

Carbs

12 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Pancit Malabon hails from the fishing town of Malabon, a thick rice-noodle dish defined by a rich orange seafood sauce of shrimp and crab fat. Loaded with shrimp, smoked fish, squid, and crushed pork cracklings, it is a festive, generous platter. The noodles are sturdier than other pancit, built to hold the heavy sauce and toppings.

Listahan note

This version builds a deep shrimp-and-crab-fat sauce, tossing the thick noodles to coat before crowning the platter with seafood, egg, and chicharon.

Technique cues

Make the sauce from shrimp shells and crab fat for genuine depth.
Toss the noodles in the warm sauce so it coats every strand.
Add the toppings just before serving so they stay distinct and fresh.

Kitchen flow

Parallel prep: Make the sauce and prep all toppings before softening the noodles.
Make-ahead: Make the sauce ahead; assemble close to serving so toppings stay fresh.
Leftover move: Refresh leftovers in a hot pan with a splash of broth.
Cleanup rhythm: One pot for sauce, one for noodles; soak both promptly.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Thick rice noodles

Base

Purpose: Their sturdy body holds up to the heavy sauce and toppings.

Handling: Soften per package and toss while warm.

Adaptation: Other thick rice noodles work; avoid thin vermicelli here.

Shrimp broth and crab fat (aligue)

Sauce base

Purpose: Give the sauce its rich, orange seafood depth.

Handling: Simmer shrimp shells for broth and whisk in the crab fat.

Adaptation: Use extra shrimp paste if crab fat is unavailable.

Annatto water

Color

Purpose: Reinforces the signature orange hue.

Handling: Steep annatto in warm water and strain.

Adaptation: A pinch of paprika adds color.

Smoked fish and shrimp

Toppings

Purpose: Provide the smoky, sweet seafood layers central to the dish.

Handling: Flake the fish and boil the shrimp; arrange on top.

Adaptation: Adjust seafood to what is available and fresh.

Technique notes

Build the sauce with real shrimp-shell broth; shortcuts taste thin.
Coat the noodles thoroughly so no plain strands remain.
Arrange toppings generously, as the look is part of the dish.

Ingredient swaps

Lighter direction: Reduce the crab fat and lean on shrimp broth for a less rich sauce.
Pork-free direction: Skip the chicharon topping and add more seafood.
Gluten-free direction: The rice noodles are gluten-free; verify any added sauces.

Serve alongside

Calamansi wedges
Lumpia Shanghai
Pancit Palabok
Steamed white rice
Iced tea
Calamansi soda
Cold water

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate up to 2 days; store toppings separately if possible.
Reheat noodles in a hot pan with a splash of broth.
Freezing is not recommended, as the noodles and sauce degrade.

Equipment

Large pot for sauce
Pot for noodles
Large platter
Tongs

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