Pancit Palabok

Ingredients

• 1 lb dried rice noodles (thin, like angel hair)
• ½ lb shrimp, peeled and deveined
• ¼ lb squid tubes, cleaned and sliced into thin rings
• 6 cloves garlic cloves, minced
• 4 tablespoons soy sauce
• 3 tablespoons cornstarch
• 3 medium shallots, sliced paper-thin
• 3.5 cups chicken or seafood stock
• 5 tablespoons olive oil

Instructions

1. 1

   Boil a large pot of water over high heat until large bubbles break the surface, about 5 minutes.

2. 2

   Add the rice noodles to the boiling water and stir gently to separate them. Cook until they bend easily but still have a slight firmness when bitten, about 4 minutes.

3. 3

   Drain the noodles in a colander and set aside on a large serving platter.

4. 4

   Slice each shallot crosswise into paper-thin rings that look almost see-through, discarding the root end.

5. 5

   Mince the garlic until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.

6. 6

   Pour 3 tablespoons of olive oil into a large skillet and place it over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

7. 7

   Add the sliced shallots to the hot oil and stir constantly until they turn the color of pale honey and smell deeply fragrant, about 3 minutes. Use a slotted spoon to transfer them to a paper towel, leaving the oil in the pan.

8. 8

   Add the minced garlic to the same hot oil and stir for 30 seconds until the kitchen smells strongly of garlic, then add the shrimp.

9. 9

   Cook the shrimp, stirring constantly, until they turn pink throughout, about 3 minutes.

10. 10

    Add the squid rings to the shrimp and cook, stirring once every 30 seconds, until the squid is opaque and no longer translucent, about 2 minutes.

11. 11

    Whisk the cornstarch and 4 tablespoons of cold water together in a small bowl until the cornstarch dissolves completely and there are no lumps.

12. 12

    Pour the stock into the skillet and bring to a simmer over medium heat, stirring once every 30 seconds, about 2 minutes.

13. 13

    Drizzle the cornstarch mixture into the simmering stock while stirring constantly to prevent lumps, then add the soy sauce.

14. 14

    Continue stirring over medium heat until the sauce thickens and coats the back of a spoon, about 3 minutes. The sauce should look glossy, not thin and watery.

15. 15

    Pour the entire seafood and sauce mixture evenly over the noodles on the platter, distributing the shrimp and squid pieces across the top.

16. 16

    Scatter the crispy fried shallots over the top in a thin, even layer.

17. 17

    Serve immediately while the sauce is hot and the shallots are still crispy.

Tools you’ll need

• large pot
• colander
• large serving platter
• large skillet (12-inch)
• slotted spoon
• paper towels
• small bowl
• whisk
• wooden spoon

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min