Pancit Palabok
A beloved Filipino noodle dish with shrimp and pork in a rich, savory gravy served over crispy chow mein noodles. Topped with hard-boiled eggs, scallions, and crispy fried shallots.
- Total time
- 45 min
- Servings
- 4
- Calories
- 580
- Protein
- 28g
Ingredients
- 1 lb fresh chow mein noodles
- 4 tbsp vegetable oil for frying
- ½ lb pork loin, thinly sliced
- ½ lb medium shrimp, peeled and deveined
- 3 cloves shallots, minced
- 4 cloves garlic, minced
- 3 tbsp oyster sauce
- 2 tbsp soy sauce
- 3 tbsp cornstarch mixed with 0.5 cup water
- 2 cups chicken or seafood stock
- 2 tbsp vegetable oil
- 3 whole hard-boiled eggs, sliced
- 3 stalks scallions, chopped
- ¼ cup crispy fried shallots
- 1 whole fresh calamansi or lemon
Instructions
- 1
Cook noodles according to package directions, then drain and set aside.
- 2
Mince shallots and garlic. Prepare hard-boiled eggs by boiling 3 eggs for 10 minutes, cooling in ice water, and peeling.
- 3
Heat 2 tbsp oil in a large skillet or wok over medium-high heat.
- 4
Sauté minced shallots and garlic until fragrant, about 1 minute.
- 5
Add sliced pork and cook until browned, about 4-5 minutes. Add shrimp and cook until pink, about 2-3 minutes.
- 6
Pour in chicken stock, oyster sauce, and soy sauce. Bring to a simmer.
- 7
Stir cornstarch slurry and add to gravy while stirring constantly until thickened, about 2-3 minutes. Taste and adjust seasonings.
- 8
Heat 4 tbsp oil in a large skillet and fry noodles in batches until golden and crispy, about 3-4 minutes per batch. Transfer to a serving platter.
- 9
Pour hot gravy over the crispy noodles.
- 10
Top with sliced hard-boiled eggs, scallions, and crispy fried shallots. Serve with calamansi or lemon on the side.
Tools you’ll need
- large pot for boiling
- large skillet or wok
- wooden spoon or spatula
- serving platter
- small bowl for mixing cornstarch slurry
- tongs
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