Easy Pancit Malabon
Easy Pancit Malabon
Ingredients
For the Seafood
- 1 pound shrimp, peeled and deveined
- 1 pound squid, cleaned and cut into rings
- 1/2 teaspoon salt, plus more to taste
- 1/2 cup water
- 2 tablespoons vegetable oil
For the Sauce
- 1 cup vegetable oil
- 1/4 cup bagoong alamang, fermented shrimp paste
- 4 cloves garlic, diced
- 1 yellow onion, diced
- 1/2 cup tinapa flakes, flaked smoked fish
- 1/2 cup crushed chicharon, pork rinds
- 3 cups water
- 2 tablespoons fish sauce
- 1/2 teaspoon black pepper
- 2 tablespoons calamansi juice, freshly squeezed
- 1/2 teaspoon MSG, optional
- 2 tablespoons cornstarch
- 1/4 cup water, for slurry
- 1 pork bouillon cube
For the Noodles and Vegetables
- 1 pound pancit noodles, pre-soaked according to package directions
- 2 cups napa cabbage, shredded
For the Garnish
- 3 hard-boiled eggs, sliced or halved
- 1/2 cup oysters, cooked, optional
- 2 calamansi, cut into wedges, for serving
- 1/4 cup crushed chicharon, for topping
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 5 min
- 3
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.
⏱️ 8 min
- 4
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.
⏱️ 4 min
- 5
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.
⏱️ 2 min
- 6
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.
⏱️ 10 min
- 7
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.
⏱️ 3 min
- 8
Add the shredded napa cabbage, cooked shrimp, and cooked squid to the noodles. Gently mix all the ingredients together until well combined.
⏱️ 3 min
- 9
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.
⏱️ 3 min
- 10
Give the dish one final gentle mix before serving to distribute the toppings. Serve immediately and enjoy this flavorful Easy Pancit Malabon!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Pancit Malabon
For the Seafood
- 1 pound shrimp, peeled and deveined
- 1 pound squid, cleaned and cut into rings
- 1/2 teaspoon salt, plus more to taste
- 1/2 cup water
- 2 tablespoons vegetable oil
For the Sauce
- 1 cup vegetable oil
- 1/4 cup bagoong alamang, fermented shrimp paste
- 4 cloves garlic, diced
- 1 yellow onion, diced
- 1/2 cup tinapa flakes, flaked smoked fish
- 1/2 cup crushed chicharon, pork rinds
- 3 cups water
- 2 tablespoons fish sauce
- 1/2 teaspoon black pepper
- 2 tablespoons calamansi juice, freshly squeezed
- 1/2 teaspoon MSG, optional
- 2 tablespoons cornstarch
- 1/4 cup water, for slurry
- 1 pork bouillon cube
For the Noodles and Vegetables
- 1 pound pancit noodles, pre-soaked according to package directions
- 2 cups napa cabbage, shredded
For the Garnish
- 3 hard-boiled eggs, sliced or halved
- 1/2 cup oysters, cooked, optional
- 2 calamansi, cut into wedges, for serving
- 1/4 cup crushed chicharon, for topping
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 5 min - 3
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.
⏱️ 8 min - 4
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.
⏱️ 4 min - 5
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.
⏱️ 2 min - 6
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.
⏱️ 10 min - 7
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.
⏱️ 3 min - 8
Add the shredded napa cabbage, cooked shrimp, and cooked squid to the noodles. Gently mix all the ingredients together until well combined.
⏱️ 3 min - 9
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.
⏱️ 3 min - 10
Give the dish one final gentle mix before serving to distribute the toppings. Serve immediately and enjoy this flavorful Easy Pancit Malabon!
⏱️ 2 min