Pancit Luglug
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Description
Pancit is a favorite Pinoy noodle dish; it is usually served as a snack with Filipino pastries. You can easily increase the quantities to feed a crowd. Garnish with pork rinds and fried garlic.
Ingredients
- 1 (16 ounce) package dried rice vermicelli noodles
- 2 ¼ pounds small shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 ½ teaspoons achiote powder
- 2 ¼ pounds ground pork
- salt and ground black pepper to taste
- 2 (10.75 ounce) cans cream of chicken soup
- 3 ¼ cups chicken broth
- 3 hard-boiled eggs, crumbled
- 2 green onions, chopped
Directions
- 1. Soak noodles in a bowl of warm water for 5 minutes. Bring a large pot of water to a rolling boil. Stir in noodles and bring back to a boil. Cook until tender, 4 to 5 minutes. Drain.
- 2. Bring a saucepan of water to a boil. Add shrimp and boil until just opaque, 2 to 3 minutes. Drain.
- 3. Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Transfer half the mixture to a bowl and set aside. Stir achiote powder into the skillet with the remaining onion and garlic mixture. Add prawns; reduce heat and let simmer until well coated, about 2 minutes.
- 4. Heat a large pot over medium-high heat. Saute pork until browned, crumbly, and no longer pink, 5 to 7 minutes. Add the remaining 1/2 of the onion-garlic mixture; season with salt and pepper. Add cream of chicken soup; stir until well mixed. Add chicken broth; stir until it becomes a thick sauce, about 5 minutes.
- 5. Place a portion of the noodles on a plate, ladle a portion of the sauce over, and top with a small portion of the shrimp mixture. Garnish with hard-boiled eggs and green onions.
Nutrition Facts
serving: 8 servings
calories: 697.9 kcal
carbohydrates: 56 g
protein: 50.5 g
saturated fat: 9.2 g
cholesterol: 365.1 mg
sodium: 1408 mg
fiber: 1.5 g
sugar: 2.4 g
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