Pancit luglug

Same as pancit palabok except with larger noodles.

Ingredients

Serves: 5 

• 400g vermicelli (rice noodles)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 tbsp atchuete (annatto) powder
• 1kg small cooked prawns
• 1kg minced pork
• 2 (305g) cans cream of chicken soup
• 800ml (3 1/4 cups) chicken broth

• Optional garnish
• 2 spring onions, chopped
• 3 hard boiled eggs, crumbled
• Crushed pork rinds
• Fried garlic

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Directions

Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

1. Soak the noodles in warm water for 5 minutes. In a large pot, boil some water and cook the noodles until tender. Drain and set aside.
2. In a frying pan, heat the oil over medium heat and saute the onion and garlic. Set aside half this mixture for the sauce.
3. Stir in the atchuete powder for a deep red orange color, followed by the prawns. Simmer for 2 minutes and set aside.
4. In a large pot, brown the minced pork until it is no longer pink. Add the remaining half of the onion-garlic mixture, and salt and pepper to taste.
5. Add the cream of chicken soup and stir until well mixed. Add the chicken broth and stir until it becomes a thick sauce. Set aside.
6. To serve, place a portion of the noodles on a plate, ladle a portion of the sauce over, and top with a small portion of the prawn mixture.
7. Garnish with spring onions, egg, crushed pork rinds, and fried garlic.