Filipino Noodle Dish topped with shrimp gravy and garnish

Pancit Luglug

Pancit Luglug is a Filipino noodle dish topped and smothered with creamy shrimp sauce and garnished with seafood and other ingredients and a side serving of sliced calamansi or lemon, fish sauce and toasted garlic.
Course Main Course, Snack
Cuisine Asian, Filipino
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Calories 670kcal


  • 1 package 8oz 227g Luglug cornstarch stick or thin cornstarch noodles
  • ¾ pound ground pork
  • ¼ cup annatto seeds diluted in ¼ cup water or ½ teaspoon powdered annatto seeds
  • 4 or 5 cups shrimp stock
  • 5 tablespoons fish sauce (patis)
  • ½ teaspoon ground black pepper
  • 8 cloves of garlic minced
  • 1 medium-sized onion minced
  • 1 1/2 cups pork rinds chicharon pounded
  • 3/4 pound shrimp peeled
  • ¼ to 1/2 pound small squid (pusit), cut into rounds
  • 3 tablespoons tinapa flakes (smoked herring)
  • 1 piece lemon or 6 calamansi sliced
  • 3 pieces hard boiled eggs sliced
  • ¼ cup toasted garlic
  • 4-5 tablespoons cornstarch diluted in 4 tablespoons water.
  • 3 tablespoons olive oil
  • 8 cups water


  • Soak Luglug noodles (cornstarch stick) in water for 1/2 an hour or longer.
    Add 8 cups water in a large pot and bring water to a boil. Submerge Luglug noodles for 4 to 5 minutes or when desired texture is obtained.
    Follow the instructions provided on the package. Drain and set aside.
  • In a pan, heat oil over medium to low heat.
  • Fry the trimmings. Cook shrimp till pink. Remove from pan and set aside.
  • Fry squid for 2 minutes. Don’t overcook as it will get rubbery. Set aside.
  • Fry tinapa until golden. When cool, shred the into flakes.
    Note: Discard head and skin or put it in a sealed cheese cloth bag, sautéed with the ground pork for added gravy flavor. Remove bag when ready to serve.
  • On the same pan, saute onion until soft and translucent.
  • Add garlic. Cook until golden.
  • Toss-in ground pork and cook until pale or light brown.
  • Add tinapa head and skin in bag, if desired.
  • Stir-in the shrimp fat and meat extracted from the shrimp head. The mixture will turn bright orange.
  • Add fish sauce.
  • Add annatto powder or annatto water.
  • Season with ground black pepper.
  • Pour shrimp stock and bring to a boil.
  • Simmer for 15 minutes over low heat.
  • Slowly stir-in cornstarch diluted in water until sauce turns thick. Simmer for 3 minutes and continue stirring. Note: Add more cornstarch mixture if sauce is still not thick.
  • Add fish sauce or salt to taste.
  • Turn off heat.
  • When ready to serve, if noodles are no longer warm, place enough noodles in a strainer and briefly submerge it in boiling water. Then transfer to a plate or platter.
  • Ladle shrimp gravy on top of noodles.
  • Evenly spread the following garnish on top of noodles and gravy: Shrimp, Squid, Sliced Eggs, Green Onions & Tinapa Flakes. Note: Depending on your preference, you can add the tinapa flakes in the gravy or use it as garnish.
  • Serve the following on the side: chicharon bits (pounded), toasted garlic, chopped green onions, sliced lemon or calamansi and fish sauce. Enjoy!



  1. Keep noodle texture firm and not overcooked.
  2. Refrigerate leftover pancit luglug sauce.


Calories: 670kcal | Carbohydrates: 16g | Protein: 45g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 354mg | Sodium: 550mg | Potassium: 548mg | Fiber: 1g | Sugar: 3g | Vitamin C: 24mg | Calcium: 181mg | Iron: 3mg