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Pancit Luglug

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  • 1hr

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

Emelita Rizal, Philippines

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

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.

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Reviews (2)

gerry
by
5

- 30 Jun 2012

gerry
by
1

- 30 Jun 2012

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