Pancit Palabok

Ingredients

• Miki noodles (thick rice noodles)12 oz
• Shrimp, peeled and deveined1/2 lb
• Pork belly, diced1/4 lb
• Garlic, minced4 cloves
• Onion, chopped1/2 medium
• Annatto powder or seeds (for color)2 tbsp
• Shrimp broth or water4 cups
• Fish sauce3 tbsp
• Cornstarch slurry (2 tbsp cornstarch + 4 tbsp water)4 tbsp
• Vegetable oil2 tbsp
• Saltto taste
• Black pepperto taste
• Hard-boiled eggs, sliced (for topping)2
• Crushed chicharon (pork cracklings) (for topping)1/4 cup
• Smoked fish flakes (tinapa flakes) (for topping)1/4 cup
• Shrimp, cooked (for topping)1/2 cup
• Scallions, chopped (for garnish)2 tbsp

Steps

1. 1

   If using annatto seeds, steep them in 1 cup of hot shrimp broth for 15 minutes, then strain to get the colored liquid. Discard seeds. If using powder, mix directly with broth.

2. 2

   Cook miki noodles according to package directions. Drain and set aside.

3. 3

   Heat vegetable oil in a pot over medium heat. Sauté garlic and onion until softened.

4. 4

   Add diced pork belly and cook until browned. Add shrimp and cook until pink. Remove shrimp and set aside for topping.

5. 5

   Pour in the remaining shrimp broth (with annatto color), fish sauce, and the strained annatto liquid (if used). Bring to a simmer.

6. 6

   Gradually whisk in the cornstarch slurry until the sauce thickens to a gravy-like consistency. Season with salt and pepper to taste.

7. 7

   In a large bowl, combine the cooked miki noodles with a portion of the palabok sauce. Toss to coat evenly.

8. 8

   Transfer the sauced noodles to serving bowls. Top generously with sliced hard-boiled eggs, crushed chicharon, smoked fish flakes, and cooked shrimp. Garnish with chopped scallions.