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Simple Pancit Palabok

Simple Pancit Palabok

Thick noodles topped with a savory orange shrimp sauce and finished with shrimp, tinapa flakes, chicharon, scallions, Napa cabbage, and egg.

⏱ Prep: 20 min ⏱ Cook: 35 min

Ingredients

  • 500 g palabok noodles (cornstarch sticks; about 1 pack)
  • 6 cup water (for boiling noodles)
  • 0.5 large b pork (sliced into small pieces)
  • 4 cup beef broth
  • 0.25 cup annatto seeds (soaked in 1/2 cup water; use the colored soaking water)
  • 1 piece shrimp cube (or 1 teaspoon shrimp powder)
  • 6.5 tbsp all-purpose flour (diluted in 1/2 cup water)
  • 0.5 cup tinapa flakes (divide; some for sauce and some for topping)
  • 3 piece eggs (hard-boiled and sliced)
  • 10 piece medium shrimp (head and shell removed)
  • 1 cup Napa cabbage (chopped and blanched)
  • 0.5 cup pork rinds (chicharon, crushed)
  • 0.5 cup scallions (chopped)
  • 3 tbsp oil
  • 0 salt (to taste)
  • 0 ground black pepper (to taste)
  • 0.5 cup annatto soaking water (from soaking seeds in water; strain before use)
  • 0.5 cup water (for flour slurry)

Instructions

  1. Soak palabok noodles in water until softened, then drain and set aside.

  2. Bring 6 cups of water to a boil. Quickly submerge softened noodles and cook for 1 to 3 minutes. Drain immediately and set aside.

  3. Heat cooking oil in a pan. Pan-fry shrimp for about 30 seconds per side, then remove and set aside.

  4. Add pork to the same pan and sauté until lightly browned.

  5. Pour in beef broth and add the shrimp cube (or shrimp powder). Bring to a boil, cover, and simmer until pork is tender.

  6. Stir in the annatto soaking water for color and flavor.

  7. Make the slurry by combining flour with water until smooth. Pour into the pan while stirring. Continue cooking over low to medium heat until the sauce thickens.

  8. Add 2 tablespoons of tinapa flakes and season with salt and ground black pepper to taste. Stir and set the sauce aside.

  9. Assemble: Arrange noodles on a serving plate and pour sauce over. Gently toss until evenly coated.

  10. Top with Napa cabbage, scallions, crushed pork rinds, shrimp, remaining tinapa flakes, and sliced hard-boiled eggs. Serve warm.