Pancit Malabon, a beloved Filipino noodle dish, finds its place on Easter tables due to its rich and vibrant flavours symbolising abundance and togetherness. This hearty seafood and meat medley, combined with thick rice noodles and a flavorful sauce, embodies the festive spirit of Easter.
Prep Time: 15 minutes
Cook Time: 25 minutes
Serving: 4 people
Ingredients:
- 500g thick rice noodles
- 200g cooked shrimp, peeled and deveined
- 200g cooked squid, sliced into rings
- 200g cooked pork belly, sliced into thin strips
- 1 cup cooked chicken breast, shredded
- 1 cup cooked fish cake, sliced
- 4 cloves garlic, minced
- 1 onion, diced
- 2 cups chicken broth
- 1/4 cup fish sauce (patis)
- 1/4 cup soy sauce
- 2 tablespoons cooking oil
- 2 cups napa cabbage, chopped
- 1 cup bean sprouts
- 4 hard-boiled eggs, sliced
- 1/4 cup green onions, chopped
- Calamansi or lemon wedges for serving
Instructions:
- In a large pot, heat the cooking oil over medium heat. Saute the garlic and onion until fragrant and translucent.
- Add the sliced pork belly, shrimp, squid, chicken breast, and fish cake to the pot.
- Cook for 3-4 minutes until heated through.
- Pour in the chicken broth, fish sauce, and soy sauce. Bring the mixture to a simmer.
Add the thick rice noodles to the pot. Stir gently to coat the noodles in the sauce. Allow the noodles to cook until softened and fully absorbed the flavours, about 5-7 minutes. - Toss in the chopped napa cabbage and bean sprouts. Cook for an additional 2-3 minutes until the vegetables are tender yet crisp.
- Once cooked, transfer the Pancit Malabon to a serving platter. Arrange the sliced hard-boiled eggs on top and sprinkle with chopped green onions.
- Serve hot with calamansi or lemon wedges on the side for squeezing over the noodles.