Pancit Malabon Recipe

Thick noodles tossed in a savory seafood sauce with shrimp and tinapa, then topped with squid, shrimp, eggs, and chicharon.

Course Main Dish

Cuisine Filipino

Diet Gluten Free

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 329kcal

Author Nora Rey

Cost $16-$20

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.

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 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.

Nutrition