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Pancit Malabon

Pancit Malabon

This is a recipe for Pancit Malabon.

⏱ Prep: 15 min ⏱ Cook: 30 min

Ingredients

  • 1 large b. thick rice noodles
  • 10 cup water (for boiling)
  • 1 head garlic (crushed and toasted)
  • 6 piece calamansi (or 4 pieces lime)
  • 1 Knorr shrimp cube
  • 1.25 cup annatto oil (atsuete oil)
  • 6 oz boiled pork belly (sliced into small pieces)
  • 4 tbsp tinapa fish flakes
  • 1.5 cup crushed pork rinds (chicharon)
  • 1 medium yellow onion (minced)
  • 4 clove garlic (minced)
  • 1 cup water
  • 3 tbsp fish sauce
  • 1.25 tsp ground black pepper
  • 12 piece steamed large shrimp (without shell and head)
  • 1 cup adobong pusit
  • 1.5 cup steamed oysters (talaba)
  • 1 cup sliced Napa cabbage (pechay Baguio, boiled for 30 seconds)
  • 1.25 cup chopped scallions (dahon ng sibuyas)
  • 3 boiled eggs (halved and sliced into thin pieces)

Instructions

  1. Soak the rice noodles in water for at least 3 hours, or according to package instructions. Note: if using traditional pancit Malabon noodles, you will need to soak it in water overnight. Drain the water from the noodles afterwards.

  2. Pour 8 to 10 cups of water into a cooking pot. Let boil. Add the soaked noodles into the pot. Cook for 3 to 5 minutes or until completely done. Remove from the cooking pot. Set aside.

  3. Prepare the Pancit Malabon sauce by pouring annatto oil in a pan. Once the oil starts to get hot, saute garlic and onion.

  4. Add sliced pork, cook for 1 minute.

  5. Add tinapa fish flakes, chicharon, and fish sauce. Stir.

  6. Pour water. Bring to a boil.

  7. Add Knorr shrimp cube. Stir. Cover the pan. Cook in medium heat for 3 to 5 minutes. Add ground black pepper. Stir.

  8. Combine the noodles and sauce. Add toasted garlic and more chicharon (if desired). Gently toss until all the ingredients are well blended.

  9. Transfer to a serving plate. Top with topping ingredients. Note: Be creative.

  10. Serve with calamansi or lime.

  11. Share and enjoy!