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Need a noodle dish that can turn a last-minute gathering into something festive? Pancit Malabon delivers with thick rice noodles coated in a rich, seafood-flavored annatto sauce and finished with pork, shrimp, squid, and crunchy toppings. This recipe keeps all those rich flavors but comes together in about 30 minutes, making it a practical choice when you want something impressive without hours of prep.
About the Recipe
Ingredients
1
Servings
( 32 )
- 400 grams thick rice noodles
- 2 tablespoons oil
- 1 tablespoon achuete seeds
- 4 cloves garlic (chopped)
- 4 tablespoons all-purpose flour
- 4 cups water
- 1 piece Knorr Shrimp Cube
- 1 piece Knorr Pork Cube
- 250 grams pork belly (sliced into strips)
- 250 grams shrimp (shelled, deveined, and heads reserved)
- 250 grams squid (cleaned and sliced into rings)
- fish sauce, to taste
- ground black pepper, to taste
For the toppings:
- chopped green onions
- crushed chicharon
- tinapa flakes
- fried tofu cubes
- hard-boiled egg slices
- calamansi
Nutrition Facts
- Amount per Serving
| Title | Amount per Serving |
|---|---|
| Calories | 123.7 kcal |
| Fat | 10.38 g |
| Carbs | 2.59 g |
| Protein | 5.13 g |
Creamy Macaroni Salad
Ingredients
1
Servings
- 400 grams thick rice noodles
- 2 tablespoons oil
- 1 tablespoon achuete seeds
- 4 cloves garlic (chopped)
- 4 tablespoons all-purpose flour
- 4 cups water
- 1 piece Knorr Shrimp Cube
- 1 piece Knorr Pork Cube
- 250 grams pork belly (sliced into strips)
- 250 grams shrimp (shelled, deveined, and heads reserved)
- 250 grams squid (cleaned and sliced into rings)
- fish sauce, to taste
- ground black pepper, to taste
For the toppings:
- chopped green onions
- crushed chicharon
- tinapa flakes
- fried tofu cubes
- hard-boiled egg slices
- calamansi
Nutrition Facts
- Amount per Serving
| Title | Amount per Serving |
|---|---|
| Calories | 123.7 kcal |
| Fat | 10.38 g |
| Carbs | 2.59 g |
| Protein | 5.13 g |
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Pancit Malabon is a Filipino noodle dish known for its thick rice strands paired with a rich, seafood-flavored sauce with a signature orange color. It is traditionally topped with pork, shrimp, squid, and crunchy garnishes like chicharon and tinapa flakes. The dish is named after the city of Malabon, where this seafood-rich pancit became popular due to the area's access to fresh seafood.
What Makes Pancit Malabon Different from Other Pancit?
Pancit Malabon stands out for its thick noodles and seafood-based sauce. Meanwhile, pancit palabok uses thinner rice noodles topped with a shrimp-based orange sauce and lighter garnishes. Pancit bihon uses also uses thin rice noodles but is cooked with soy sauce, while pancit canton features egg noodles stir-fried with meat and vegetables.
How to Achieve a Thick Pancit Sauce
The thick sauce starts with a simple roux, made by cooking flour in oil until it forms a smooth paste. This base helps thicken the broth and gives the sauce enough body to coat the noodles well.
How to Reheat Pancit Malabon
The best way to reheat Pancit Malabon is in the microwave for three to four minutes. Stir halfway through heating to warm the noodles evenly and prevent dry spots. Reheating on the stovetop is not recommended because the thick noodles can stick to the pan.
How to Serve Pancit Malabon
Serve pancit Malabon hot with plenty of calamansi for extra tang. Optionally, you can lay out the components separately and let everyone create their own pancit. For a fuller spread, pair this with other Filipino favorites like pork barbecue, puto, and lumpiang shanghai.