We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
A traditional Filipino noodle dish with a savory shrimp and pork sauce, topped with various garnishes.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Pour 2 to 3 quarts of water in a large mixing bowl or pot. Soak the palabok noodles in water for 30 minutes (or follow the package instructions).
Remove the soaked noodles from the bowl and set aside.
Pour water into a large cooking pot and let it boil.
Put the noodles into the pot. Cook for 10 to 15 minutes or until soft. Remove noodles from the pot and drain the excess water. Place the noodles in a large bowl and cover it to prevent drying. Set aside.
Add shrimp to the same pot with boiling water. Cook for 1 ½ minutes or until it floats. Remove from the pot and set aside.
Put Napa cabbage into the pot. Boil for 1 minute. Remove and set aside.
Pour oil into a clean cooking pot. Once the oil gets hot, add the pork and sauté until light brown.
Pour fish sauce into the pot along with the annatto water. Stir.
Pour 3 ½ cups of water into the pot and let it boil. Cover the pot and continue to cook on medium heat for 15 to 18 minutes or until the pork gets tender. Add more water if needed to prevent the sauce from drying out.
Remove the cover and add Knorr Shrimp Cube and tinapa flakes. Continue to cook for 5 minutes.
Combine flour with ½ cup water. Stir until the texture becomes smooth. Pour the mixture into the pot and stir. Continue to cook until the desired thick texture is achieved.
Add the ground black pepper and stir.
Place noodles on a plate. Pour the sauce over the noodles and then top with Napa cabbage, shrimp, and sliced boiled eggs.
Sprinkle crushed chicharon and chopped scallions on top.
Serve with calamansi or lime. Share and enjoy!
Soak the noodles according to package instructions if they differ from the recipe.
Add more water to the sauce if it starts to dry out during cooking.
How do I store leftover Pancit Palabok?
To store leftover Pancit Palabok, place it in an airtight container and refrigerate for up to 3 days. For longer storage, you can freeze it for up to 2 months. When reheating, add a splash of water to prevent the noodles from drying out.
What are some good substitutions for the ingredients in Pancit Palabok?
If you don't have palabok noodles, you can substitute them with rice noodles or even spaghetti in a pinch. For a gluten-free option, use gluten-free noodles. You can replace pork shoulder with chicken or tofu for a lighter or vegetarian version. Additionally, if you can't find tinapa flakes, you can use smoked salmon or skip it altogether.
Is Pancit Palabok suitable for a gluten-free diet?
Traditional Pancit Palabok is not gluten-free due to the use of all-purpose flour and potentially gluten-containing noodles. However, you can make it gluten-free by using gluten-free noodles and substituting the all-purpose flour with a gluten-free flour blend.
What can I serve with Pancit Palabok to enhance the meal?
Pancit Palabok pairs wonderfully with a side of lumpia (Filipino spring rolls) or a fresh salad. You can also serve it with calamansi or lime wedges for a zesty kick. For a complete meal, consider adding a protein like grilled chicken or fish.
How long does it take to prepare and cook Pancit Palabok?
While the exact prep and cook times are not specified, you can expect to spend about 30 minutes soaking the noodles and around 30 to 40 minutes for cooking. Overall, you should plan for about 1 hour to prepare and serve Pancit Palabok.
I grew up in the mountainous Cordilleran region, who loves to eat, explore and recreate recipes with available ingredients. I am a Teacher by profession and also a business degree graduate who is hoping to make business with recreated foods. Let's enjoy the food from different cultures of the Philippines.
...
