Easy Pancit Palabok Recipe

4.89 from 27 votes

Easy Pancit Palabok Recipe

Pancit Palabok is a hearty Filipino noodle dish that is flavorful and saucy! This recipe is made easy by using simpler ingredients without sacrificing the flavors at all!

Prep Time30

Cook Time30

Total Time1

Course: Side Dish, Snack

Cuisine: Asian, Filipino

Keyword: palabok, pancit palabok

Servings:

Calories: 400kcal

Author: Bebs

Ingredients

500 grams rice noodles

PALABOK SAUCE

3 tablespoons oil
2-3 gloves garlic - minced
1 medium onion - chopped
300 grams ground pork
3 tablespoons fish sauce
1 ½ tablespoons annatto powder (food color can be used, but lesser) see Note 1
4 cups water -including shrimp stock
1 piece shrimp bouillon cube (pork cube if shrimp is not available)
½ cup flour
1 cup water
1 teaspoon ground pepper

TOPPINGS

4 hard boiled eggs - cut into slices
1 cup shrimps - boiled or steamed (reserve stock for the sauce)
1 cup chicharon (pork rind) - crushed
¼ cup spring onions chopped
½ cup smoked fish (tinapa) (if available)
8-10 pieces calamansi - cut into halves (or lemon)

US Customary - Metric

Instructions

Soak the rice noodles in water for 15 minutes. Meanwhile, boil enough water in a pot. Once the noodles are done soaking, drain them from the cold water and then submerge in boiling water for a few minutes just until they are cooked but still firm, about 3-5 minutes. Once cooked, drain the water and transfer to a container or large bowl and set aside.
In a saucepan over medium heat, saute garlic and onion in oil until tender. Add the ground pork and fish sauce and cook for 5-10 minutes or until all bits are cooked. Stir often to get rid of big lumps.
Dilute the annatto powder in the 4 cups of water and add this to the pork. Add the shrimp bouillon and let simmer for some minutes until it starts to boil.
In a small bowl combine flour and 1 cup of water to make a slurry. Add this to the pot and stir until the sauce becomes thick. Season with ground pepper and then turn off the heat.
Pour three-quarters of the sauce into the noodles and mix until all noodles are covered with sauce. Transfer the noodles to a serving dish. Pour remaining sauce on top. Arrange toppings on top, finishing with the crushed chicharon and spring onions. Place the calamansi or lemon wedges on the sides or in another smaller bowl for squeezing. Serve while warm.

Video

Notes

Note 1. Different brands of annatto powder can have varying effects. Some can have stronger coloring effects even with just a tablespoon. Start with a small amount first and add more as needed.

Nutrition