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Palabok with egg and shrimp
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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 Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Filipino
Keyword: noodles, palabok, pancit palabok
Servings: 6 people
Calories: 532kcal
Author: Panlasang Pinoy

Equipment

  • Large pot For boiling noodles
  • Wide pan or wok For cooking sauce and sautéing
  • Strainer For draining noodles
  • Mixing bowl For flour slurry and annatto soaking water

Ingredients

  • 500 g palabok noodles cornstarch sticks; about 1 pack
  • 6 cups water for boiling noodles
  • 0.5 lb pork sliced into small pieces
  • 4 cups 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 pieces eggs hard-boiled and sliced
  • 10 pieces 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 cooking oil
  • salt to taste
  • 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
US Customary - Metric

Instructions

  • Soak palabok noodles in water until softened, then drain and set aside.
    500 g palabok noodles, 6 cups water
  • Bring 6 cups of water to a boil. Quickly submerge softened noodles and cook for 1 to 3 minutes. Drain immediately and set aside.
    500 g palabok noodles, 6 cups water
  • Heat cooking oil in a pan. Pan-fry shrimp for about 30 seconds per side, then remove and set aside.
    3 tbsp cooking oil, 10 pieces medium shrimp
  • Add pork to the same pan and sauté until lightly browned.
    0.5 lb pork
  • Pour in beef broth and add the shrimp cube (or shrimp powder). Bring to a boil, cover, and simmer until pork is tender.
    4 cups beef broth, 1 piece shrimp cube, 0.5 lb pork
  • Stir in the annatto soaking water for color and flavor.
    0.5 cup annatto soaking water
  • 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.
    6.5 tbsp all-purpose flour, 0.5 cup water
  • Add 2 tablespoons of tinapa flakes and season with salt and ground black pepper to taste. Stir and set the sauce aside.
    0.5 cup tinapa flakes, salt, ground black pepper
  • Assemble: Arrange noodles on a serving plate and pour sauce over. Gently toss until evenly coated.
    500 g palabok noodles
  • Top with Napa cabbage, scallions, crushed pork rinds, shrimp, remaining tinapa flakes, and sliced hard-boiled eggs. Serve warm.
    1 cup Napa cabbage, 0.5 cup scallions, 0.5 cup pork rinds, 10 pieces medium shrimp, 0.5 cup tinapa flakes, 3 pieces eggs

Notes

  • Annatto water adds both color and flavor.
  • Adjust the thickness of the sauce by adding a small amount of broth if it becomes too thick.
  • For extra shrimp flavor, add more shrimp powder or cube to taste. You can also crush the head of the shrimp and use the juices.

Nutrition

Calories: 532kcal | Carbohydrates: 63g | Protein: 27g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 43mg | Sodium: 1687mg | Potassium: 331mg | Fiber: 5g | Sugar: 8g | Vitamin A: 208IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 1mg