Traditional Filipino Pancit Palabok with Shrimp Sauce

Name: Traditional Filipino Pancit Palabok with Shrimp Sauce
Yield: 10
Ingredients: 1000.0ml Water; 1000.0g Palabok Noodles, bihon; 45.0ml Canola Oil; 60.0ml Annatto Oil, add more as needed; 45.0g Onions, chopped; 45.0g Garlic, chopped; 0.0g Ground Pork; 2.0g Black Pepper, freshly ground; 800.0ml Water; 200.0ml Cornstarch Slurry, 1:1 with water; 20.0g Knorr Shrimp Seasoning Powder 1kg; 30.0ml Patis; 200.0g Shrimps, shelled and deveined; 10.0ml Knorr Liquid Seasoning 3.8L; 120.0g Tokwa, medium diced, fried; 5.0g Knorr Professional Sure Lasap All-in-One Seasoning Powder 1kg; 150.0g Tinapang Bangus, smoked fish flakes; 200.0g Wombokor Pechay Baguio, sliced; 200.0g Eggs, hardboiled and quartered; 30.0g Fried Garlic, chopped; 15.0g Spring Onions, chopped; 0.0dg Prepared Palabok Noodles; 0.0dg Prepared Shrimp Sauce; 0.0dg Prepared Toppings; 0.0pc Calamansi, halved, as needed

Traditional Filipino Pancit Palabok with Shrimp Sauce – - Recipe

This traditional Filipino pancit palabok features bihon noodles coated in a savory shrimp sauce with classic toppings for bold flavor and texture. Built for advance sauce preparation and fast assembly, it delivers consistency, familiarity, and strong visual appeal on noodle menus.

...

Blanch and Prepare the Noodles

Water 1000.0 ml
Palabok Noodles, bihon 1000.0 g
Canola Oil 45.0 ml

Build the Palabok Shrimp Sauce

Annatto Oil, add more as needed 60.0 ml
Onions, chopped 45.0 g
Garlic, chopped 45.0 g
Ground Pork
Black Pepper, freshly ground 2.0 g
Water 800.0 ml
Cornstarch Slurry, 1:1 with water 200.0 ml
Knorr Shrimp Seasoning Powder 1kg 20.0 g
Knorr Shrimp Seasoning Powder 1kg
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Patis 30.0 ml

Prepare the Toppings

Shrimps, shelled and deveined 200.0 g
Knorr Liquid Seasoning 3.8L 10.0 ml
Knorr Liquid Seasoning 3.8L
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Tokwa, medium diced, fried 120.0 g
Knorr Professional Sure Lasap All-in-One Seasoning Powder 1kg 5.0 g
Knorr Professional Sure Lasap All-in-One Seasoning Powder 1kg
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Tinapang Bangus, smoked fish flakes 150.0 g
Wombokor Pechay Baguio, sliced 200.0 g
Eggs, hardboiled and quartered 200.0 g
Fried Garlic, chopped 30.0 g
Spring Onions, chopped 15.0 g

Assemble the Pancit Palabok

Prepared Palabok Noodles
Prepared Shrimp Sauce
Prepared Toppings
Calamansi, halved, as needed

Shrimp

Side & Snacks

Created By:

Pipo Aluning

Senior Sous Chef

...

Preparation

Blanch and Prepare the Noodles
- Bring water to a boil in a wok or large pot.
- Blanch palabok noodles until just cooked.
- Drain thoroughly in a colander.
- Toss noodles with canola oil to prevent sticking.
- Set aside for assembly.
Build the Palabok Shrimp Sauce
- Heat annatto oil in a wok.
- Stir fry onions, garlic, and ground pork until aromatic.
- Add black pepper, water, cornstarch slurry, Knorr Shrimp Seasoning Powder, and patis.
- Simmer until the sauce thickens.
- Adjust color with additional annatto oil if needed.
- Remove from heat and reserve.
Prepare the Toppings
- Sauté shrimp with Knorr Liquid Seasoning until just cooked.
- Season fried tokwa lightly with Knorr Sure Lasap.
- Prepare remaining toppings and keep warm or at room temperature.
Assemble the Pancit Palabok
- Arrange palabok noodles on a serving platter or plate.
- Spoon shrimp sauce generously over the noodles.
- Top with shrimp, tokwa, smoked fish flakes, vegetables, eggs, and fried garlic.
- Finish with chopped spring onions.
- Serve with calamansi on the side.

Shrimp

Side & Snacks

Created By:

Pipo Aluning

Senior Sous Chef

Pipo Aluning

Pipo Aluning

Traditional Filipino Pancit Palabok with Shrimp Sauce

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