pancit malabon recipe

Pancit Malabon

Pancit Malabon is a Filipino noodle dish that use thick noodles with sauce mixed in and topped with seafood and sliced eggs.

Course Main Course
Cuisine Filipino
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Calories 624kcal


  • 1 package 8oz 227g luglug (cornstarch stick or thick rice noodles)
  • ¾ pound ground pork
  • ½ teaspoon powdered annatto seeds or ¼ cup annatto seeds diluted in ¼ cup water
  • 4 to 5 cups shrimp juice
  • 5 tablespoons fish sauce patis
  • ½ teaspoon ground black pepper
  • 8 cloves of garlic minced
  • 1 medium-sized onion minced
  • 1 1/2 cup pork rinds chicharon, pounded
  • ½ pound shrimp shelled
  • ¼ pound pusit cut
  • 1 piece lemon sliced
  • 3 pieces hard boiled eggs sliced
  • ¼ cup toasted garlic
  • 4-5 tablespoons cornstarch diluted in 4 tablespoon water.
  • 3 tablespoon tinapa flakes optional


  • When using luglug noodles (cornstarch stick) soak it in water for 1/2 to an hour.
    Boil water then submerge luglug noodles for 5 minutes or when desired texture is obtained. Follow the instruction provided on the package. Drain and set aside.
  • Heat oil over medium to low heat.
  • Fry shrimp till pink. Remove from pan and set aside.
  • Fry squid for 2 minutes. Set aside too.
  • On the same pan, saute onion for 2 minutes.
  • Add garlic and cook till light golden brown.
  • Add fish sauce.
  • Put ground pork and cook till pale or light brown..
  • Before making the shrimp stock, remove some of the fat from the shrimp head and saute. This is optional but it adds so much flavor.
  • Stir-in annatto powder or annatto water.
  • Add ground black pepper.
  • Pour shrimp stock. Bring to a boil.
  • Let it simmer for 15 minutes over low heat.
  • Slowly pour cornstarch mixture while stirring constantly until sauce turns thick. Let it simmer for 3 minutes and continue stirring.
    Note: Make more cornstarch mixture if sauce is still not thick.
  • Taste sauce, add more fish sauce, if you like.
  • Add noodles and mix well. Turn off heat.
  • Quickly add 1 cup of ground pork rind or cracklings. Mix well and transfer noodle mixture right away in a serving platter to keep cracklings crunchy.
  • Garnish with shrimp, squid, green onions, eggs and tinapa flakes.
  • Serve with roasted garlic, green onions, lemon and fish sauce.


  1. Make the shrimp stock ahead of time. 
  2. Don't over cook noodles. Keep noodle texture firm.


Calories: 624kcal | Carbohydrates: 16g | Protein: 36g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 279mg | Sodium: 2410mg | Potassium: 525mg | Fiber: 1g | Sugar: 2g | Vitamin C: 22.4mg | Calcium: 137mg | Iron: 2.7mg