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Seafood-based Pansit (a type of Filipino noodle dish)

Seafood-based Pansit (a type of Filipino noodle dish)

Main dishes

Rice vermicelli, shrimp and rococo sauce, oyster, Teuthida (squid), shrimp, and pork: Pansit Malabon, a festive Filipino dish.

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Recipe from Yivan000, Savh, Urbano (Wikibooks), adapted by Recette de cuisine ·

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Pancit Malabon is a festive Filipino dish, rich in seafood: shrimp, oysters, and squid, simmered in adobo, are served over vermicelli noodles in a thick sauce. Smoked fish, mushrooms, eggs, and lime complete the dish.

Ingredients and directions

  • Prep time40 min
  • Cook time30 min
  • Resting10 min
  • Total1 hr 20 min
  • DifficultyMedium
  • CostModerate
  • Cooking methodStewed
  • Estimated cost$33.23 $4.15 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

8 people
  • $0.19
  • $0.21
  • $2.00
  • $0.12
  • $0.01
  • $0.05
  • $10.09
  • $0.53
  • $0.22
  • $0.13
  • $0.13
  • $2.81
  • $3.72
  • $4.45
  • $0.22
  • $0.04
  • $0.70
  • $7.61

Prices from US supermarkets for 13 of 18 ingredients; Belgian prices for the rest.

Directions

  1. In a pot, heat the oil paint with garlic and bring it to a simmer.
  2. Pour in the shrimp broth.
  3. Bring to a boil.
  4. Thicken with flour mixed with liquid.
  5. Season to your liking. ≈ 2 min
  6. Boil some water in a large pot.
  7. Place the vermicelli, Chinese cabbage, soybean sprouts, and celery in a colander. ≈ 3 min
  8. Cook them in boiling water until they are done.
  9. Drain the vegetables and place them in a salad bowl. ≈ 2 min
  10. Combine the sauce, smoked fish, and pork belly. ≈ 4 min
  11. Transfer the ingredients to a large serving dish and arrange the shrimp, oysters, pork, Teuthida, fried garlic, new onions, and eggs on top.
  12. Serve with lime. ≈ 2 min

The bill

Seafood-based Pansit (a type of Filipino noodle dish)

  • 3 tablespoons of oil paint$0.19
  • 1 tablespoon of finely chopped garlic$0.21
  • 720 ml of shrimp broth$2.00
  • 6 tablespoons of flour$0.12
  • 1/4 cup of salt$0.01
  • 1/4 teaspoon of pepper$0.05
  • 500 g of fresh rice vermicelli, soaked in water for 10 minutes$10.09
  • 60 g of Chinese cabbage, chopped$0.53
  • 50 g of soybean sprouts$0.22
  • 50 g of celery, chopped$0.13
  • 30 g of French-style pork rinds, crushed$0.13
  • 150 g of peeled and cooked shrimp$2.81
  • 150 g of cooked oysters$3.72
  • 250 g of Teuthida (squid), cooked in adobo sauce$4.45
  • 2 tablespoons of fried garlic$0.22
  • 30 g of fresh onions, chopped$0.04
  • 2 hard-boiled eggs, cut lengthwise$0.70
  • 6 green lemons$7.61

Total$33.23

that's $4.15 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 3 tablespoons of oil paint
  • 1 tablespoon of finely chopped garlic
  • 720 ml of shrimp broth
  • 6 tablespoons of flour
  • 120 ml of water
  • 1/4 cup of salt
  • 1/4 teaspoon of pepper
  • 500 g of fresh rice vermicelli, soaked in water for 10 minutes
  • 60 g of Chinese cabbage, chopped
  • 50 g of soybean sprouts
  • 50 g of celery, chopped
  • 30 g of shredded smoked fish
  • 30 g of French-style pork rinds, crushed
  • 150 g of peeled and cooked shrimp
  • 150 g of cooked oysters
  • 150 g of boiled pork, cut into small pieces
  • 250 g of Teuthida (squid), cooked in adobo sauce
  • 2 tablespoons of fried garlic
  • 30 g of fresh onions, chopped
  • 2 hard-boiled eggs, cut lengthwise
  • 6 green lemons

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