Pancit Malabon

Ingredients

• Pancit Malabon noodles (1 pound)
• Cooking oil (2 tablespoons)
• Garlic (4 cloves, minced)
• Onion (1 medium, chopped)
• Shrimp (1 cup, peeled and deveined)
• Squid (1 cup, cleaned and sliced)
• Smoked fish flakes (1 cup)
• Fish sauce (2 tablespoons)
• Annatto powder (1 tablespoon)
• Water (1/2 cup)
• Hard-boiled eggs (2, sliced)
• Green onions (1/2 cup, chopped)
• Crushed chicharrón (pork rinds) (1/2 cup)
• Calamansi or lemon (for serving)

Instructions

1. In a large pot, cook the Pancit Malabon noodles according to package instructions. Drain and set aside, ensuring they don’t stick.
2. In a separate pan, heat the cooking oil over medium heat. Sauté the minced garlic and chopped onion until fragrant and translucent, about 3-4 minutes.
3. Add the shrimp and squid to the pan and cook until they turn pink and opaque, approximately 2-3 minutes.
4. Stir in the smoked fish flakes and fish sauce, mixing well to infuse the seafood flavors.
5. In a small bowl, dissolve the annatto powder in water. Pour the annatto mixture into the pan and stir, allowing the sauce to thicken slightly, about 2-3 minutes.
6. Add the cooked Pancit Malabon noodles to the pan. Toss well to ensure the noodles are fully coated in the rich sauce.
7. Transfer the Pancit Malabon to a serving platter. Generously top with sliced hard-boiled eggs, chopped green onions, and crushed chicharrón for that perfect crunch.
8. Serve hot with calamansi or lemon slices on the side to elevate the flavors.