Pancit Malabon Recipe – Rich Seafood Noodles Made Easy

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What is Pancit Malabon?

Pancit Malabon is a classic Filipino noodle dish made with thick rice noodles and a deeply savory seafood-based sauce. The noodles are generously coated in an orange-tinted mixture flavored with annatto oil, shrimp seasoning, pork, and smoked fish flakes. Similar in spirit to other saucy pancit dishes like Pancit Palabok, this version leans heavier on seafood and toppings, making it extra filling and celebratory.

Why Masarap

What makes Pancit Malabon truly irresistible is the combination of textures and bold flavors. The sauce is malinamnam and rich, the noodles are soft and chewy, and every topping adds something special—sweet shrimp, savory squid, briny oysters, and crunchy chicharon. Each bite feels complete and satisfying, parang handaan kahit simpleng kainan lang sa bahay.

Best Enjoyed For

This Pancit Malabon noodle dish is best enjoyed for lunch or dinner, lalo na kapag bagong luto at may kasamang calamansi para mas balanse ang lasa.

Ingredients

Noodles

• 1 lb thick rice noodles
• 8 to 10 cups water (for boiling)

Sauce

• 1/4 cup annatto (atsuete) oil
• 1 medium yellow onion, minced
• 4 cloves garlic, minced
• 6 oz boiled pork belly, sliced into small pieces
• 4 tablespoons tinapa (smoked fish) flakes
• 1/2 cup crushed chicharon
• 1 cup water
• 1 Knorr shrimp cube
• 3 tablespoons fish sauce
• 1/4 teaspoon ground black pepper

Toppings

• 10 to 12 large shrimp, steamed and peeled
• 1 cup adobong pusit
• 1/2 cup steamed oysters (talaba)
• 1 cup Napa cabbage (pechay Baguio), blanched for 30 seconds
• 3 boiled eggs, thinly sliced
• 1/4 cup chopped scallions

For Serving

• 1 head garlic, crushed and toasted
• 6 calamansi or 4 limes

How to Cook Pancit Malabon

1. Place the thick rice noodles in a large bowl and soak in water for at least 3 hours, or follow the package instructions. Traditional noodles may need overnight soaking. Drain well.
2. Bring 8 to 10 cups of water to a full boil. Add the soaked noodles and cook for 3 to 5 minutes until tender but not mushy. Drain and set aside.
3. Heat the annatto oil in a wide pan over medium heat. Sauté the minced garlic and onion until fragrant and softened.
4. Add the sliced pork belly and cook briefly to release flavor into the oil.
5. Stir in the tinapa flakes, crushed chicharon, and fish sauce. Mix well.
6. Pour in the water and bring to a gentle boil.
7. Add the shrimp cube, cover the pan, and let the sauce simmer for 3 to 5 minutes. Season with ground black pepper.
8. Add the cooked noodles to the pan and toss gently until evenly coated with the sauce.
9. Finish with toasted garlic and extra chicharon if desired.
10. Transfer to a serving platter and arrange the seafood, vegetables, and eggs on top. Serve with calamansi or lime on the side.

Serving Suggestions

This Pancit Malabon is best served family-style and shared while hot. For added variety on the table, pair it with a lighter noodle dish like Pancit Bihon Guisado or a crispy classic such as Lumpiang Shanghai. These sides balance the richness of the noodles and make the meal feel more complete.

Storage Tips

• Store leftovers in an airtight container.
• Keep refrigerated and consume within 2 to 3 days.
• Reheat gently with a small splash of water to loosen the sauce and noodles.

Frequently Asked Questions

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