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–+ servings

Pancit Palabok Recipe

This chicken pancit palabok is a vibrant Filipino noodle dish loaded with savory shrimp sauce, smoky toppings, and fresh citrus flavor. It's a festive favorite that's perfect for gatherings or a flavorful weeknight meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Filipino
Calories: 450
Ingredients Method Nutrition

Ingredients
  

Noodles
  • 500 grams Rice noodles bihon
Sauce Ingredients
  • 2 tablespoons Cooking oil
  • 1/2 lb Ground chicken
  • 1 tablespoon Anatto powder
  • 3 cups Chicken broth
  • 1 piece Shrimp bouillon cube
  • 6 tablespoons All-purpose flour
  • 2 tablespoons Fish sauce
  • 1/2 teaspoon Ground black pepper
  • Topping Ingredients
  • 1 cup Chicken thigh or breast boiled and finely sliced
  • 4 ounces Firm tofu fried and diced into cubes
  • 1/2 cup Tinapa flakes smoked fish
  • 1/2 cup Chicken skin chicharon or omit if unavailable
  • 2 Hard-boiled eggs sliced
  • 1/2 cup Cooked shrimp boiled or steamed
  • 1/4 cup Green onions finely chopped
  • 3 tablespoons Toasted garlic
  • 2 Lemons sliced (or 6 pieces Calamansi)

Method
 

  1. Soak the rice noodles in water for about 15 minutes to soften. Drain them well and set aside.
  2. In a saucepan, heat cooking oil over medium heat. Add the ground chicken and sauté for 5 to 7 minutes, stirring occasionally, until fully cooked and slightly browned.
  3. Dissolve the anatto powder in chicken broth, then pour the mixture into the saucepan. Bring it to a gentle boil. (If using annatto seeds instead of powder, soak them in 3 tablespoons of water to extract the color and strain before adding.)
  4. Add the shrimp bouillon cube and stir to combine. Let it simmer for about 3 minutes to allow the seafood flavor to develop.
  5. Gradually add the flour while stirring constantly to avoid lumps. Keep stirring until the sauce thickens to a smooth consistency.
  6. Stir in the fish sauce and ground black pepper. Simmer for another 2 minutes, then remove from heat and set aside.
  7. Meanwhile, bring a pot of water to a boil. Place the soaked noodles in a bamboo or metal strainer and immerse them in the boiling water for about 1 minute, or until the noodles are cooked but still firm. Drain well.
  8. Transfer the noodles to a large serving dish. Pour the warm sauce over the noodles, spreading it evenly.
  9. Top the noodles with sliced chicken, crispy tofu cubes, tinapa flakes, optional chicken chicharon, egg slices, and cooked shrimp. Finish with a sprinkle of green onions and toasted garlic.
  10. Serve immediately with lemon or calamansi wedges on the side for a bright, citrusy touch. Enjoy while hot.

Nutrition

Calories: 450kcal

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