Pancit Palabok

Pour 2 to 3 quarts of water in a large mixing bowl or pot. Soak the palabok noodles in water for 30 minutes (or follow the package instructions).

Remove the soaked noodles from the bowl and set aside.

Pour water into a large cooking pot and let it boil.

Put the noodles into the pot. Cook for 10 to 15 minutes or until soft. Remove noodles from the pot and drain the excess water. Place the noodles in a large bowl and cover it to prevent drying. Set aside.

Add shrimp to the same pot with boiling water. Cook for 1 ½ minutes or until it floats. Remove from the pot and set aside.

Put Napa cabbage into the pot. Boil for 1 minute. Remove and set aside.

Pour oil into a clean cooking pot. Once the oil gets hot, add the pork and sauté until light brown.

Pour fish sauce into the pot along with the annatto water. Stir.

Pour 3 ½ cups of water into the pot and let it boil. Cover the pot and continue to cook on medium heat for 15 to 18 minutes or until the pork gets tender. Add more water if needed to prevent the sauce from drying out.

Remove the cover and add Knorr Shrimp Cube and tinapa flakes. Continue to cook for 5 minutes.

Combine flour with ½ cup water. Stir until the texture becomes smooth. Pour the mixture into the pot and stir. Continue to cook until the desired thick texture is achieved.

Add the ground black pepper and stir.

Place noodles on a plate. Pour the sauce over the noodles and then top with Napa cabbage, shrimp, and sliced boiled eggs.

Sprinkle crushed chicharon and chopped scallions on top.

Serve with calamansi or lime. Share and enjoy!