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Pancit Luglug with hard-boiled eggs, shrimp, pork rind, and shredded smoked fish
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5 from 1 vote

Pancit Luglug Easy Recipe

Pancit Luglug is a Kapampangan noodle dish made of cornstarch noodles with vibrant orange savory sauce and loads of toppings. Perfect for any occasions or simply as merienda or snack. 

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish, Snack
Cuisine: Filipino
Keyword: pancit luglug
Servings: 8
Calories: 442kcal
Author: Bebs


  • 500 grams Pancit Luglug noodles
  • 3 tablespoons oil
  • 12 pieces large prawns - shelled and deveined
  • 3 cloves garlic -minced
  • 1 medium onion -chopped
  • 250 grams ground pork
  • 4 tablespoons fish sauce
  • 1 teaspoon ground pepper
  • 5 cups water
  • ½ cup flour
  • 1 tablespoon Annatto/Achuete powder
  • 1 piece shrimp cube
  • 1 cup pork rind (chicharon) -crushed
  • 1 cup smoked fish (tinapa) -shredded
  • 4 pieces hard-boiled eggs -each cut into quarters
  • 1 cup green onions -chopped
  • ¼ cup toasted garlic
  • 8 pieces calamansi - cut into halves


  • Cook Pancit Luglug noodles as per package instruction. You may also soak the noodles a few minutes before boiling to fasten the process.
  • In a pot or large skillet, heat oil over medium heat. Add the prawn and cook for a minute or until the color turns opaque and pink. Remove from oil and cut each piece into half, lengthwise and set aside.
  • In the same oil, saute the garlic and onion until limp and aromatic. Add the ground pork and season with fish sauce and pepper. Cook until no longer pink while stirring and pressing to break up the lumps.
  • While pork is cooking, take a bowl and dissolve the flour and achuete powder in 1 cup of water. Set aside.
  • Once the pork is cooked, add 4 cups of water and the shrimp cube. Bring water to a soft boil.
  • Gradually pour in the flour-achuete mixture into the pot while stirring continuously to avoid lumps to form. Simmer until sauce becomes thick while stirring from time to time to prevent the sauce from burning.
  • Divide the noodles accordingly into the serving plates. Pour a generous amount of sauce on top of the noodles. Sprinkle with crushed chicharon and shredded tinapa. Add 2 quarters of hard-boiled egg and 3 slices of prawns. Finish off with some toasted garlic and chopped green onions. Serve with calamansi.



Calories: 442kcal | Carbohydrates: 63g | Protein: 16g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 953mg | Potassium: 279mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 4.5mg | Calcium: 48mg | Iron: 2.5mg