Pancit Luglug

    1 hour

    Another favorite noodle dish, it is usually served as a snack with Filipino pastries. You can easily increase the quantities to feed a crowd.

    Rizal, Philippines
    21 people made this

    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

    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.

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     -  30 Jun 2012


     -  30 Jun 2012