Pork Free Pancit Palabok

Pancit is a staple in filipino cuisine. If you've been to any filipino parties then you've probably seen a giant pan of pancit bihon or pancit canton (cabbage, pork, chicken etc.) Palabok is maybe a lesser known type of pancit to those that didn't grow up in Filipino households. I can't even remember the last time I had palabok which is why I wanted to make it!

 Pancit Palabok contains thin rice noodles covered with a "gravy" sauce of shrimp and topped with shrimp, chicharron, green onions and eggs. It is delightfully orange. This recipe is a pork free version. I know, what kind of Filipino doesn't eat pork!? Well some people don't eat pork ( my honey included ) so why should they miss out on the yummy-ness that is Filipino food? So here it is...my version of a Pork Free Pancit Palabok.

Pork Free Pancit Palabok
 serves 4

• 1-8oz. package of thin rice noodles

For the sauce

• 1 Tbsp. of Annatto Powder
• 4 C. of chicken stock  (or homemade shrimp stock)
• 1/4 C. flour
• 1/4 C. Water

For the topping

• 1/4 C. Crushed shrimp chips
• 2 Boiled eggs
• 2 Tbsp. minced garlic
• 1/2 C. Cooked shrimp (store bought)
• 1/4 C. Green onions
• Four slices of turkey bacon

1. Soak the rice noodles in water for 2-3 minutes until soft. Drain and then set to the side. 

2. To start the sauce. In a Saucepan add chopped turkey bacon and garlic to oil. Fry for a few minutes until crispy but don't burn the garlic. When finished remove but keep oil in the pan. 

3. Add annatto powder to 1/4 cup water. Mix and dissolved completely. (The Annatto makes the sauce orange, it's perfectly normal) Then add water to Saucepan that you fried the garlic and bacon in.

4. Over Medium heat slowly add flour to the saucepan stirring frequently. Whisk in chicken stock and Annatto water. Sauce should be like a gravy but not too thick. Adjust by adding more stock or water.

5. When the gravy is done, set to low to keep it warm. In a large pot bring water to a boil. Add softened rice noodles and cook for 1 minute. This seriously takes no time at all! Drain and place noodles on serving dish.

6. Top Noodles with gravy.

7.  The last step: Add toppings! Go crazy! Top the gravy with cooked shrimp (I just reheated the store bought shrimp we had.) Slice the hard boiled eggs in half and place on the sides. Sprinkle the cooked turkey bacon and garlic over the Shrimp. Then the green onions and lastly the crushed shrimp chips. Ta-da!

My gravy is a little less orange but I used wheat flour which I think turned it a more brown color. Oh well still good.