Pancit Malabon: Thick Noodles with Seafood Sauce
Pancit Malabon uses thick rice noodles with a thick, golden seafood sauce, topped with squid, shrimp, boiled eggs and chicharon. It is richer than palabok and made for celebrations.
About Pancit Malabon
Pancit Malabon uses thick rice noodles with a golden seafood sauce, topped with squid, shrimp, eggs and chicharon. It is richer than palabok and made for celebrations. The dish is named after Malabon, a city near Manila.
Pancit Malabon is a showpiece noodle dish named after the city of Malabon in Metro Manila. The thick noodles are covered with a golden seafood sauce and a generous heap of toppings. It is a party dish and a common request at birthdays.
Ingredient notes
- Thick rice noodles: hold up to the heavy sauce.
- Shrimp and squid: the seafood.
- Annatto oil: gives the golden color.
- Eggs and chicharon: classic toppings.
Tips for the best Pancit Malabon
- Cook the noodles al dente. They continue to soften.
- Make the sauce thick. To coat.
- Add seafood late. To keep it tender.
- Top generously. It is a festive dish.
What to serve with Pancit Malabon
Serve at celebrations with calamansi.
Variations and substitutions
- Palabok: see Pancit Palabok.
- With oysters: add oysters.
Storing and reheating
Best fresh. Refrigerate leftovers for 2 days; the noodles firm up but soften when reheated.
Frequently asked questions
How is it different from palabok?
Thicker noodles and a thicker sauce.
Where is Malabon?
A city in Metro Manila.
Can I use palabok noodles?
Thinner noodles can be used but will absorb sauce faster.
How do I keep the noodles from sticking?
Toss them with a little oil after draining.
More Filipino recipes you might like
Champorado, Pancit Palabok and Lugaw.
