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Recipes with thick rice noodles

3 recipes that use thick rice noodles, with photos, step-by-step instructions and cook times. The quickest, Pancit Malabon, takes 60 minutes. It is most often cooked with calamansi, egg and fish sauce.

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Pancit MalabonThick noodles with seafood

Pancit Malabon comes from Malabon, an old fishing town in Metro Manila, and at its fiestas and birthdays the long noodles carry the usual wish for a long life. It is not the same as pancit palabok: Malabon uses thick, chewy rice noodles that are tossed right through a thinner, prawn-rich annatto sauce, and the topping is a generous pile of seafood from the town's fish port, squid, oysters, prawns and smoked fish flakes, plus egg and crushed pork crackling. The result is savoury, briny and bright orange, with every strand coated. Squeeze calamansi over and eat it with puto or a simple soup. Chef's tip: make the prawn stock from the heads and shells; that is where the deep sea flavour of the sauce comes from.

60 minFilipinoPasta & Noodles
by KrazyBadal 0 views

Pancit palabokRice noodles with shrimp sauce

No Manila birthday party or office merienda is complete without a tray of palabok. Soft rice noodles are smothered in a thick, bright orange sauce made from shrimp stock, minced pork and annatto, then scattered with crushed pork crackling (chicharrón), flaked smoked fish, sliced egg, shrimp and spring onion, with calamansi squeezed over at the table. It is rich, savoury and a little smoky. The pork in this recipe is minced pork shoulder, cooked through in the sauce. Chef's tip: simmer the shrimp heads and shells for the stock; sauce made from water and stock cubes tastes flat and dull.

75 minFilipinoPasta & Noodles
by KrazyBadal 0 views

Penang asam laksaSour fish noodle soup

Forget coconut and cream: Penang's asam laksa is all sour, hot and herbal, a dark tamarind broth thickened with flaked mackerel and poured over thick, slippery rice noodles. Hawkers at Air Itam market and along Gurney Drive pile the bowl with shredded pineapple, cucumber, red onion, lettuce, torn mint and a spoon of sticky, sweet prawn paste (hae ko) that you stir in as you eat. Torch ginger flower and Vietnamese mint (daun kesum) give it a smell that is wholly its own. It is a hot-afternoon dish, eaten fast while the herbs are still crisp. Chef's tip: poach the mackerel in the broth whole, then flake it back in; the bones and skin give the soup much of its body.

75 minMalaysianSoupsSpicy
by KrazyBadal 0 views

Goes well with thick rice noodles