Pancit Malabon with thick rice noodles coated in rich and vibrant sauce and loads of toppings. Enjoy this tasty Filipino noodle dish anytime you want with this homemade recipe!
A noodle dish aptly named because of its origin which is Malabon city. I have always been a big fan of pancit Malabon because of the many toppings on it. Mostly seafoods like shrimps, squid, and flakes of tinapa are what you’ll see crowning the dish. You might think with all the things going on in the dish that it’s difficult to make? Well, I assure you it’s not and this recipe will help you make you’re own fiesta worthy pancit.
What other toppings can I add?
Aside from the shrimps, tinapa flakes, napa cabbage and crushed pork cracklings you can also mix in cooked mussels, squid, or oysters. But I suggest not overdoing it and just top it off with 2 to 3 kinds of seafood to keep it simple and not too overpowering.
What is the sauce made of?
The orange colored sauce that caresses each rice noodle is one of dish’s signature. It is mainly made of shrimp juice, minced pork and annatto seeds that gives it its orange hue.
Tips for best results.
Soak rice noodles in warm water until they are just barely pliable before boiling. This will give the noodles a chewier texture but not hard.
You can used already cooked mussels or squid that are readily available in groceries but fresh ones are always the best.
The secret ingredient is always LOVE
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- 500 grams thick rice noodles
- 200 grams ground pork
- 1 tbsp achuete powder diluted in ¼ cup warm cooking oil (achuete oil) cooking oil warmed in microwave
- 4 cups shrimp broth
- ¼ cup fish sauce
- 1 tsp ground black pepper
- 2 cloves fresh garlic chopped
- 1 medium-sized onion sliced
- 1 ¼ cups pork cracklings chicharon 1 cup semi crushed, ¼ cup crushed finely
- 200 grams shrimps cooked, shelled
- 2 cups napa cabbage chopped then blanched
- 1 cup tinapa flakes
- 4 pieces hard boiled eggs sliced
- 1 tbsp spring onion chopped
- 1 tbsp toasted garlic
- 3 tbsp cooking oil for sauté
- Soak rice noodles for 30 minutes then cook the rice noodles according to package instructions. Drain and set aside.
- Boil shrimps in 4 cups water for 5 minutes or until pinkish in color. Drain and set aside the broth. Peel off shells and remove head.
- Heat oil in a wok over medium heat and sauté onion and garlic. Add ground pork and cook until brown in color for approx. 5 minutes.
- Add achuete oil and stir to incorporate. Pour shrimp broth and stir in tinapa flakes and 1 cup semi-crushed pork crackling.
- Add rice noodles and stir until coated with sauce. Tip in napa cabbage and fish sauce and stir again. Simmer for 2 to 3 minutes or until cabbage is cooked then turn off heat.
- Place the cooked noodles in a large bowl then garnish with shrimps, eggs, remaining crushed pork cracklings, spring onion and toasted garlic. Serve and enjoy! Bon appetit!