Pancit Malabon is a vibrant noodle dish hailing from Malabon City, Metro Manila. It features thick rice noodles bathed in a savory, orange-hued seafood sauce and piled high with shrimp, squid, smoked fish flakes, hard‑boiled egg, and crunchy chicharrón. This colorful pancit is beloved for its rich umami flavor and festive presentation.
Equipment Needed
Large pot (for boiling noodles)
Strainer
Wok or large sauté pan
Small saucepan (for annatto oil)
Mixing bowls
Spatula or tongs
Ingredients
Main Dish
For the Noodles & Stock
500 g thick rice noodles (luglug or bihon-style)
5 cloves garlic, minced
1 L water
Shrimp heads and shells from 200 g shrimp (for stock)
Salt, to taste
Annatto Oil & Sauce
2 tbsp annatto seeds (achuete) or 1 tsp annatto powder
3 tbsp cooking oil
1 small onion, finely chopped
4 cloves garlic, minced
2 tbsp fish sauce (patis)
1 tbsp cornstarch mixed with 3 tbsp water
Pepper, to taste
Toppings & Garnishes
200 g shrimp, peeled and deveined
150 g squid rings
100 g tinapa (smoked fish) flakes
2 hard‑boiled eggs, sliced
½ cup crushed chicharrón
2 stalks celery, chopped
2 green onions, thinly sliced
Fried garlic bits (optional)
Calamansi or lime wedges
Directions
Preparation time: 25 minutes, Cooking: 20 minutes, Total time: Approximately 45 minutes
Cook Shrimp Stock & Noodles
In a pot, combine water and shrimp heads/shells. Bring to a boil, season lightly with salt, then simmer 5 minutes. Strain and reserve stock.
In the same stock, blanch noodles until just tender. Drain and set aside.
Make Annatto Oil
In a small saucepan, heat oil over medium. Add annatto seeds (or powder), stir until oil turns bright orange (2–3 minutes). Strain out seeds and reserve oil.
Build the Sauce
Heat half of the annatto oil in a wok. Sauté onion and garlic until soft.
Pour in 2 cups shrimp stock, fish sauce, and pepper. Bring to a simmer.
Stir in cornstarch slurry and cook until sauce thickens.
Combine Noodles & Sauce
Add drained noodles to the wok. Drizzle remaining annatto oil over noodles.
Toss gently until noodles are evenly coated in sauce, about 1–2 minutes.
Quick‑Cook Seafood
In a separate pan, sear shrimp and squid in a little oil until just cooked through (2–3 minutes). Season with a pinch of salt.
Assemble & Garnish
Transfer sauced noodles to a large serving platter. Arrange shrimp, squid, tinapa flakes, egg slices, chicharrón, celery, and green onions on top.
Sprinkle with fried garlic bits and serve with calamansi wedges on the side.
How to Serve
Pancit Malabon is best enjoyed fresh and warm, with a squeeze of calamansi to brighten the flavors. For a twist, you can swap squid for mussels or clams, use chicken stock in place of shrimp stock, or replace rice noodles with canton noodles for a chewier bite. Vegetarians can omit seafood and top with sautéed mushrooms and tofu.
Final Word
Pancit Malabon brings together a symphony of textures and seaside flavors in every bite. Its stunning color and bold taste make it a show‑stopping dish that’s perfect for celebrations—or any day you crave something truly special.
