PANCIT PALABOK (FILIPINO RICE NOODLES WITH PORK AND SHRIMP SAUCE)
Pancit Palabok is a Filipino rice noodle dish with a rich pork and shrimp sauce, similar to a ragu. Also known as Pancit Luglug or Pancit Malabon. Garnished with smoked fish, eggs, and crumbled chicharron, it's a classic dish that can be made with this simple palabok recipe!
Provided by Liren Baker
Categories Dinner Main Course
Time 40m
Number Of Ingredients 20
Steps:
- Bring the seafood stock to a boil in a small sauce pan. Drop in the shrimp and cook until they are pink and cooked through, about 3-4 minutes. Use a slotted spoon to retrieve the shrimp. Peel the shrimp, and set aside. Return the shells to the saucepan, and let it simmer for another 10 minutes. Strain the broth and set aside.
- NOTE: If you are pinched for time, skip boiling the shrimp shells substitute with shrimp bouillon dissolved in 1 1/2 cups water. If your shrimp are peeled and deveined, then use the stock as it is!
- Combine the achuete paste and hot water, and set aside. Combine cornstarch with cold water and set aside.
- In a large skillet, heat oil over medium-low heat. Sauté the onion and garlic, cooking until the onion is transparent. Add the pork, and cook for about 5 minutes, or until fully cooked. Stir in cooking wine.
- Add the shrimp/seafood sauce, achuete liquid, cornstarch slurry, fish sauce and black pepper, and cook, for another five minutes stirring frequently, or until the sauce has thickened. Set aside.
- Meanwhile, make the noodles. In a separate deep-sided skillet, bring 4 cups of water to a boil over high heat. Add the noodles and cook for about 3 minutes, or cooked according to package directions. Drain the noodles and place in a serving dish.
- Reheat the sauce, if necessary, and pour over the noodles. Garnish with sliced eggs, smoked fish, green onions, and lemon wedges. To eat, toss the noodles in the sauce with a squeeze of lemon juice and enjoy.
Nutrition Facts : Calories 564 kcal, Carbohydrate 74 g, Protein 32 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 289 mg, Sodium 1376 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
WONTON NOODLE SOUP
Steps:
- For the wonton filling: Place the shrimp, pork, 1 teaspoon salt, 1/2 teaspoon pepper, the oyster sauce and sesame oil in a medium bowl and mix with your hands to combine. Let marinate while you prepare the stock. (If time allows, marinate for at least 20 minutes and up to overnight; refrigerate if marinating for more than 2 hours.)
- For the broth: Bring 2 quarts water to a simmer in a large saucepan or pot and whisk in the chicken base until completely dissolved. Add the remaining broth ingredients and let simmer for at least 5 minutes.
- Continue making the wontons: Bring a large pot of salted water to a boil. Place about 1 teaspoon of the filling in the center of 1 wonton wrapper. Moisten the edges with some of the beaten egg. Pinch in all the sides to make a small sack, enclosing the filling. Transfer to a plate. Repeat with the remaining filling and wrappers.
- For the noodles: Add the noodles to the boiling water and cook according to the package directions. During the last 3 to 5 minutes of cooking time, add the wontons and continue to boil until the wontons are cooked through and float to the top. Drain the noodles and wontons.
- For the assembly: Ladle 2 cups of the broth into each of 4 deep bowls. Divide the noodles and wontons among the bowls. Garnish with the scallions and cilantro.
PORK AND NOODLE STIR-FRY
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the noodles as the label directs, then drain and rinse under cold water. Meanwhile, toss the pork with 1/4 teaspoon salt, pepper to taste and 2 tablespoons cornstarch in a bowl. Whisk the chicken broth and the remaining 1 tablespoon cornstarch in another bowl.
- Heat a large nonstick skillet over high heat. Add 1 teaspoon vegetable oil, then add the pork and stir-fry until lightly browned, about 5 minutes; transfer to a bowl. Add the remaining 3 teaspoons vegetable oil to the pan, then add the scallion whites, ginger and garlic; reduce the heat to medium and cook, stirring occasionally, 2 minutes. Stir in the vegetables and 3 tablespoons water and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the broth mixture to the pan and bring to a boil; cook, stirring occasionally, until slightly thickened, about 5 minutes.
- Return the pork to the skillet along with the noodles, lime zest and 1/4 teaspoon salt and stir to heat through. Stir in the scallion greens. Divide among bowls and serve with lime wedges.
PORK AND SHRIMP PANCIT
A traditional Pancit taught to me by a Filipino friend while stationed overseas. Delicious and easy! Thanks, Ditas!
Provided by Anonymous
Categories World Cuisine Recipes Asian Filipino
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Soak the rice noodles in warm water for 20 minutes; drain.
- Heat 3 tablespoons oil in a wok or large heavy skillet over medium-high heat. Saute noodles for 1 minute. Transfer to serving dish, and keep warm. Add remaining 2 tablespoons oil to skillet, and saute onion, garlic, ginger, shrimp and pork for 1 minute.
- Stir in bok choy, oyster sauce and chicken broth. Season with pepper flakes. Cover, and cook for 1 minute, or until bok choy is wilted. Spoon over noodles, and garnish with minced green onion.
Nutrition Facts : Calories 488 calories, Carbohydrate 44.4 g, Cholesterol 118.5 mg, Fat 20.8 g, Fiber 2 g, Protein 29.1 g, SaturatedFat 3.8 g, Sodium 394.2 mg, Sugar 1.8 g
PORK AND NOODLES
"My family loves this mixed medley with its hint of ginger. Even my 3-year-old asks for seconds," Jacquelynn McCown reports from Palm Beach Gardens, Florida.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a resealable plastic bag, combine 2 tablespoons of soy sauce, ginger and garlic; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Cook pasta according to package directions; drain., In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil for 3 minutes. Remove and keep warm. sTir-fry the cabbage, onions and carrots in remaining oil for 2-4 minutes or until crisp-tender. Add the wine or broth, sugar, red pepper flakes and remaining soy sauce. Cook over medium-high heat for 1 minute. Add spaghetti and pork; toss to coat.
Nutrition Facts :
PORK AND NOODLE BROTH WITH SHRIMP
Steps:
- Cook the noodles as directed by package. Drain and set aside.
- Add the vegetable oil and sesame oil to a large pot. Add the shallots, garlic and ginger and cook one minute. Add the chicken stock, brounw sugar Kaffir leaves, fish sauce and juice of lime. Bring to a boil and reduce heat to a simmer.
- While the broth is simmering add ground pork to a skillet and cook until no longer pink. Add the pork to the broth. Add the noodles, shrimp and scallions. Cook until shrimp is opaque. Ladle into bowls and garnish with cilantro and Thai Basil. Drizzle hoison sauce over top.
PORK NOODLE SOUP
My daughter created this soup when she needed to use up some leftover pork. You can use more water for a thinner soup or less water for a noodle dish. It's good with mushroom flavored ramen noodles, too. -Eleanor Niska, Twin Falls, Idaho
Provided by Taste of Home
Time 30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute celery and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, asparagus, cabbage, parsley, tarragon and cayenne if desired. Bring to a boil., Coarsely crush the noodles. Add the noodles with the contents of the seasoning packets to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until the noodles and vegetables are tender. Add pork; heat through.
Nutrition Facts : Calories 116 calories, Fat 5g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 205mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
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