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Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the shrimp and stir-fry until they begin to turn pink. Add 1/2 cup of water and 1/2 teaspoon of salt. Continue to cook until the shrimp turn orange and are fully cooked. Remove the shrimp from the pan and set aside.

In the same pan, add the cleaned squid. Season with a pinch of salt. Cook until the squid is opaque and tender, about 3-5 minutes. Be careful not to overcook, as squid can become rubbery. Remove the squid from the pan and set aside.

In a separate large pot or deep pan, heat 1 cup of vegetable oil over medium heat. Add the bagoong alamang and fry until fragrant, about 3-5 minutes. Carefully strain the oil through a fine-mesh sieve into a clean pot, discarding the fried bagoong solids. This infused oil will be the base for your sauce.

Return the bagoong-infused oil to the pot over medium heat. Add the diced garlic and diced onion. Sauté until the aromatics are softened and fragrant, about 3-4 minutes.

Stir in the flaked tinapa and 1/2 cup of crushed chicharon into the sautéed aromatics. Cook for another 2 minutes, allowing the flavors to meld.

Pour 3 cups of water into the pot. Add the fish sauce, black pepper, calamansi juice, and MSG (if using). Stir well. In a small bowl, whisk together the cornstarch and 1/4 cup of water to create a slurry. Slowly pour the slurry into the simmering sauce while stirring constantly to prevent lumps. Add the pork bouillon cube and stir until dissolved. Simmer the sauce for 5-7 minutes, or until it has thickened to your desired consistency and the flavors are well combined. Taste and adjust seasoning with more salt or fish sauce if needed.

In a very large serving dish or bowl, add the pre-soaked pancit noodles. Pour the prepared sauce over the noodles. Using tongs or a large spoon, mix thoroughly to ensure the noodles are evenly coated with the rich sauce.

Add the shredded napa cabbage, cooked shrimp, and cooked squid to the noodles. Gently mix all the ingredients together until well combined.

Arrange the sliced hard-boiled eggs, cooked oysters (if using), and calamansi wedges on top of the Pancit Malabon. Sprinkle with the remaining 1/4 cup of crushed chicharon for added texture and flavor.

Give the dish one final gentle mix before serving to distribute the toppings. Serve immediately and enjoy this flavorful Easy Pancit Malabon!


Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the shrimp and stir-fry until they begin to turn pink. Add 1/2 cup of water and 1/2 teaspoon of salt. Continue to cook until the shrimp turn orange and are fully cooked. Remove the shrimp from the pan and set aside.

In the same pan, add the cleaned squid. Season with a pinch of salt. Cook until the squid is opaque and tender, about 3-5 minutes. Be careful not to overcook, as squid can become rubbery. Remove the squid from the pan and set aside.

In a separate large pot or deep pan, heat 1 cup of vegetable oil over medium heat. Add the bagoong alamang and fry until fragrant, about 3-5 minutes. Carefully strain the oil through a fine-mesh sieve into a clean pot, discarding the fried bagoong solids. This infused oil will be the base for your sauce.

Return the bagoong-infused oil to the pot over medium heat. Add the diced garlic and diced onion. Sauté until the aromatics are softened and fragrant, about 3-4 minutes.

Stir in the flaked tinapa and 1/2 cup of crushed chicharon into the sautéed aromatics. Cook for another 2 minutes, allowing the flavors to meld.

Pour 3 cups of water into the pot. Add the fish sauce, black pepper, calamansi juice, and MSG (if using). Stir well. In a small bowl, whisk together the cornstarch and 1/4 cup of water to create a slurry. Slowly pour the slurry into the simmering sauce while stirring constantly to prevent lumps. Add the pork bouillon cube and stir until dissolved. Simmer the sauce for 5-7 minutes, or until it has thickened to your desired consistency and the flavors are well combined. Taste and adjust seasoning with more salt or fish sauce if needed.

In a very large serving dish or bowl, add the pre-soaked pancit noodles. Pour the prepared sauce over the noodles. Using tongs or a large spoon, mix thoroughly to ensure the noodles are evenly coated with the rich sauce.

Add the shredded napa cabbage, cooked shrimp, and cooked squid to the noodles. Gently mix all the ingredients together until well combined.

Arrange the sliced hard-boiled eggs, cooked oysters (if using), and calamansi wedges on top of the Pancit Malabon. Sprinkle with the remaining 1/4 cup of crushed chicharon for added texture and flavor.

Give the dish one final gentle mix before serving to distribute the toppings. Serve immediately and enjoy this flavorful Easy Pancit Malabon!
