This noodles is so simple but the taste of this noodles so delicious and so yummy.
- 1 pack (500g) Palabok noodles also called cornstarch sticks
- 6 cups water
- ½ lb. pork shoulder or belly, sliced into small pieces
- 4 cups beef broth
- ¼ cup annatto seeds, soaked in ½ cup water
- 1 piece shrimp cube or 1 tsp. shrimp powder
- 6 ½ tablespoons all-purpose flour, diluted in ½ cup water
- ½ cups tinapa fakes
- 3 pieces hard boiled eggs, sliced
- 10 pieces medium shrimp, head and shell removed
- 1 cup chopped Napa cabbage, blanched
- ½ cup crushed pork rinds (chicharon)
- ½ cup chopped scallions
- 3 tablespoons cooking oil
- Salt and pepper to taste
- Soak the noodles in water until it gets soft. Drain the water.
- Boil 6 cups water in a cooking pot. Once the water boils, quickly submerge the noodles in it and cook for 1 to 3 minutes. Drain the water right away. Set the noodles aside.
- Heat the oil in a cooking pot.
- Once the oil gets hot, quickly pan-fry the shrimp for around 30 seconds per side. Remove the shrimp and set aside.
- Put-in the pork, Saute until the color turns light brown
- Pour-in the beef broth and add the shrimp cube (or powder). Let boil. Cover and simmer until the pork gets tender.
- Add the water from the soaked annatto seeds. Stir.
- Add the flour diluted in water. Stir the mixture and ensure that all ingredients are distributed properly. (Note: this means that the flour and water are combined and stirred thoroughly until well blended. ) Continue to cook in low to medium heat until the sauce thickens.
- Add 2 tablespoons tilapia flakes and some salt and pepper to taste. Stir and set aside.
- Now that the sauce is ready, you can start to assemble your simple pancit palabok. Arrange the noodles in a serving plate, pour the sauce over the noodles. Gently toss the noodles so that it gets coated with sauce. Top with Napa cabbage, scallions, pork rinds, shrimp, more tilapia flakes and egg.
- Serve. Share and enjoy!