Pancit Malabon is made with thick noodles, seafood sauce, and lots of toppings like shrimp, squid, eggs, and chicharon.
It's usually served with calamansi or lemon on the side, which makes everything taste even better.
It may look like a lot, but the ingredients are simple and a few tips will help make it easier to put together.
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Ingredients You'll Need
Notes and Substitutions
- Palabok noodles: Thick noodles usually labeled palabok noodles, sometimes called cornstarch sticks.
- Seafood: I used whole shrimp so the heads and shells can flavor the sauce, plus squid for extra seafood flavor. You can also add mussels and oysters.
- Tinapa flakes: Smoked fish that adds a smoky, savory flavor to the sauce. If you can't find it, canned smoked mackerel or anchovy fillets can work instead.
- Annatto powder (atsuete): Gives the sauce its orange color. You can also use annatto seeds soaked in hot water.
How to Make Pancit Malabon (Step-by-Step)
Step 1: Prepare the shrimp
Peel 1 pound shrimp and save the heads and shells for the sauce.
Devein, then set aside.
Step 2: Prepare the noodles
In a large bowl, soak 1 pound palabok noodles in tap water for 10 minutes.
Drain and add to a large pot of boiling water.
Cook for 10 minutes, stirring gently to loosen the strands.
Turn off the heat and leave in the hot water for 15-30 minutes, or until tender. Drain and set aside.
Cooking times may vary by brand, so check the package and adjust as needed.
Step 3: Make the shrimp stock
Heat a little oil in a medium pot over medium-high heat.
Lightly brown the shrimp heads and shells, pressing on the heads to release their juices.
Then, add:
- a generous pinch of salt
- black pepper
- 1 bay leaf
- 8 cups of water
Bring to a boil, then lower the heat. Simmer for about 5 minutes.
Strain the stock and discard the shells.
Step 4: Cook the seafood
Bring a medium pot of salted water to a boil.
Add the peeled shrimp and cook just until pink and opaque, about 1 minute.
Remove and set aside.
Add 8 ounces squid and cook for about 30 seconds to 1 minute, just until firm and opaque. Do not overcook.
Step 5: Boil the eggs
Boil 2 eggs for 10 minutes, then transfer to cold water.
Peel, slice, and set aside for topping.
Step 6: Brown the pork
In a wok or large pan, brown 1 pound ground pork.
Break it up as it cooks. Add a little oil if the pork is too lean.
Season with salt, then push to one side of the pan.
Step 7: Sauté the aromatics and tinapa
Add a little oil, then sauté 6 garlic cloves (minced) and 1 medium onion (finely chopped) until they soften.
Add ¾ cup tinapa flakes and cook until lightly browned.
This adds more flavor and helps reduce any strong fishy smell.
Step 8: Add the annatto and stock
Add 1 tablespoon annatto powder and ¼ cup calamansi or lemon juice.
Add the shrimp stock. You can add more hot water later if needed.
Season with some fish sauce and ground black pepper.
Bring to a boil, then taste and adjust as needed.
Step 9: Thicken the sauce
In a small bowl, dissolve ½ cup cornstarch in ½ cup cold water until smooth.
Pour the slurry into the sauce while stirring.
Let the sauce simmer until thickened.
Step 10: Toss everything together
Add the noodles, then toss until evenly coated. You can add a little hot water if needed.
Add about 2 cups napa cabbage (thinly sliced) and 2 cups crushed chicharon.
Mix everything together.
Step 11: Add the toppings
Pancit Malabon is usually served on a bilao, a round woven tray usually lined with banana leaves, but you can serve it your way.
Top with shrimp, squid, sliced eggs, more crushed chicharon, fried garlic or shallots, and scallions.
Serve with calamansi or lemon on the side.
Cooking Tips
- Cook the noodles until tender. These cornstarch noodles take longer than regular noodles, so follow the package directions.
- Brown the shrimp heads well. This gives the sauce more shrimp flavor.
- Do not overcook the seafood. Cook the shrimp and squid just until opaque so they stay tender.
- Add hot water if needed. If the sauce gets too thick, loosen it with a little hot water.
- Taste before serving. Tinapa and fish sauce can vary in saltiness.
- Mix while hot. The noodles coat better when the sauce is warm.
Recipe FAQs
Pancit Malabon is a Filipino noodle dish made with thick noodles tossed in a savory seafood sauce. Annatto gives the sauce its orange color, and it is usually topped with shrimp, squid, eggs, and chicharon.
Use thick palabok noodles, sometimes labeled cornstarch sticks. Cook them until tender, following the package directions. Since the noodles won't cook much more once mixed with the sauce, make sure they are fully cooked but not mushy.
Pancit Malabon uses thicker noodles and the sauce is mixed into the noodles. Pancit palabok usually uses thinner noodles with the sauce on top.
More Pancit Dishes to Try
- Pancit palabok: Thin rice noodles with a savory orange sauce.
- Pancit luglug: Similar to palabok, but the sauce is usually mixed with the noodles.
- Pancit Bato: Stir-fried noodles from Bicol with pork and vegetables.
- Pancit bam-i: Made with a mix of sotanghon and canton noodles.
- Pancit chami: Fresh miki noodles with a thick, savory sauce.
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📖 Recipe
Pancit Malabon Recipe
Equipment
- Medium pot
- Large pot
- Wok or large pan
- Strainer
Ingredients
- 1 pound palabok noodles
- 1 pound whole shrimp
- 1 bay leaf
- 8 cups water
- 8 ounces squid cleaned and sliced
- 1 pound ground pork
- 6 garlic cloves minced
- 1 medium onion finely chopped
- ¾ cup tinapa flakes (smoked fish)
- 1 tablespoon annatto powder
- ¼ cup calamansi or lemon juice
- ½ cup cornstarch (dissolved in cold water)
- 2 cups napa cabbage thinly sliced
- 2 cups crushed chicharon
- Fish sauce
- Salt and pepper
- Neutral oil
Toppings
- 2 eggs sliced
- Chicharon crushed
- Scallions chopped
- Fried garlic/shallot
- Calamansi or lemon on the side
Instructions
- Peel and devein the shrimp. Save the heads and shells for the sauce.
- Soak the noodles in tap water for 10 minutes. Drain, then add the noodles to a pot of boiling water. Cook for 10 minutes, then turn off the heat and let them sit in the hot water for 15-30 minutes, or until tender. Drain and set aside.
- Cook the shrimp heads and shells in a little oil until lightly browned, pressing on the heads. Add 8 cups water, salt, pepper, and a bay leaf. Bring to a boil, then simmer for 5 minutes. Strain the stock and discard the shells.
- Boil salted water. Add shrimp and cook for about 1 minute, until pink and opaque. Remove and set aside.
- Add squid rings and cook for 30 seconds to 1 minute, just until opaque. Drain and set aside.
- Boil the eggs for 10 minutes. Transfer to cold water, then peel and slice.
- Brown the ground pork in a wok or large pan, breaking it up as it cooks. Add oil if needed. Season with salt.
- Add a little oil. then sauté the garlic and onion until softened. Add the tinapa flakes and cook until lightly browned.
- Add the annatto powder, calamansi or lemon juice, and shrimp stock. Season with fish sauce and black pepper. Taste and adjust. Bring to a boil.
- Mix the cornstarch with ½ cup cold water until smooth. Pour into the sauce while stirring, then simmer until very thick.
- Add the noodles, napa cabbage, and crushed chicharon. Toss until evenly coated. Add a little hot water if needed.
- Top with the shrimp, squid, sliced eggs, more chicharon, and scallions. Serve with calamansi or lemon on the side.
Notes
- Palabok noodles: Thick noodles, sometimes labeled cornstarch sticks. Cook until al dente so they stay chewy.
- Seafood: I use whole shrimp for the sauce and squid for extra flavor. Mussels and oysters also work.
- Tinapa flakes: Smoked fish that adds a smoky, savory flavor. Canned smoked mackerel or anchovies can work.
- Annatto powder: Gives the sauce its orange color. Annatto seeds soaked in hot water also work.
- Cook the noodles until tender. These cornstarch noodles take longer than regular noodles, so follow the package directions.
- Brown the shrimp heads well for more flavor.
- Do not overcook the seafood. Cook shrimp and squid just until opaque.
- If the sauce gets too thick, loosen with hot water.
- Taste before serving, as tinapa and fish sauce vary in saltiness.
- Mix while hot so the noodles coat well.
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