Best Rice Noodles With Chicken Pork And Shrimp Recipes

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PANCIT PALABOK (FILIPINO RICE NOODLES WITH PORK AND SHRIMP SAUCE)



Pancit Palabok (Filipino Rice Noodles with Pork and Shrimp Sauce) image

Pancit Palabok is a Filipino rice noodle dish with a rich pork and shrimp sauce, similar to a ragu. Also known as Pancit Luglug or Pancit Malabon. Garnished with smoked fish, eggs, and crumbled chicharron, it's a classic dish that can be made with this simple palabok recipe!

Provided by Liren Baker

Categories     Dinner     Main Course

Time 40m

Number Of Ingredients 20

1 1/2 cups seafood stock
1 pound 16/20 shrimp ( with shells and heads, if possible)
2 tablespoons olive oil
1 cup finely chopped shallot
3 teaspoons minced garlic
1/4 pound ground pork
2 teaspoons cooking wine
1 teaspoon achuete paste
1/4 cup hot water
2 tablespoons cornstarch
1/4 cold water
1 1/2 tablespoons fish sauce (plus more to taste)
1/4 teaspoon freshly ground black pepper
4 cups water
1 8-oz package rice noodles
2 hard boiled eggs (shelled and sliced)
1/2 cup tinapa flakes or smoked trout
1/2 cup crumbled chicharron ((pork rind))
4 green onions (chopped)
Lemon wedges for serving

Steps:

  • Bring the seafood stock to a boil in a small sauce pan. Drop in the shrimp and cook until they are pink and cooked through, about 3-4 minutes. Use a slotted spoon to retrieve the shrimp. Peel the shrimp, and set aside. Return the shells to the saucepan, and let it simmer for another 10 minutes. Strain the broth and set aside.
  • NOTE: If you are pinched for time, skip boiling the shrimp shells substitute with shrimp bouillon dissolved in 1 1/2 cups water. If your shrimp are peeled and deveined, then use the stock as it is!
  • Combine the achuete paste and hot water, and set aside. Combine cornstarch with cold water and set aside.
  • In a large skillet, heat oil over medium-low heat. Sauté the onion and garlic, cooking until the onion is transparent. Add the pork, and cook for about 5 minutes, or until fully cooked. Stir in cooking wine.
  • Add the shrimp/seafood sauce, achuete liquid, cornstarch slurry, fish sauce and black pepper, and cook, for another five minutes stirring frequently, or until the sauce has thickened. Set aside.
  • Meanwhile, make the noodles. In a separate deep-sided skillet, bring 4 cups of water to a boil over high heat. Add the noodles and cook for about 3 minutes, or cooked according to package directions. Drain the noodles and place in a serving dish.
  • Reheat the sauce, if necessary, and pour over the noodles. Garnish with sliced eggs, smoked fish, green onions, and lemon wedges. To eat, toss the noodles in the sauce with a squeeze of lemon juice and enjoy.

Nutrition Facts : Calories 564 kcal, Carbohydrate 74 g, Protein 32 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 289 mg, Sodium 1376 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

PORK AND SHRIMP PANCIT



Pork and Shrimp Pancit image

A traditional Pancit taught to me by a Filipino friend while stationed overseas. Delicious and easy! Thanks, Ditas!

Provided by Anonymous

Categories     World Cuisine Recipes     Asian     Filipino

Time 40m

Yield 4

Number Of Ingredients 12

1 (6.75 ounce) package rice noodles
5 tablespoons vegetable oil, divided
1 small onion, minced
2 cloves garlic, minced
½ teaspoon ground ginger
1 ½ cups cooked small shrimp, diced
1 ½ cups chopped cooked pork
4 cups shredded bok choy
3 tablespoons oyster sauce
¼ cup chicken broth
¼ teaspoon crushed red pepper flakes
1 green onion, minced

Steps:

  • Soak the rice noodles in warm water for 20 minutes; drain.
  • Heat 3 tablespoons oil in a wok or large heavy skillet over medium-high heat. Saute noodles for 1 minute. Transfer to serving dish, and keep warm. Add remaining 2 tablespoons oil to skillet, and saute onion, garlic, ginger, shrimp and pork for 1 minute.
  • Stir in bok choy, oyster sauce and chicken broth. Season with pepper flakes. Cover, and cook for 1 minute, or until bok choy is wilted. Spoon over noodles, and garnish with minced green onion.

Nutrition Facts : Calories 488 calories, Carbohydrate 44.4 g, Cholesterol 118.5 mg, Fat 20.8 g, Fiber 2 g, Protein 29.1 g, SaturatedFat 3.8 g, Sodium 394.2 mg, Sugar 1.8 g

RICE NOODLES WITH CHICKEN, PORK AND SHRIMP



Rice Noodles With Chicken, Pork and Shrimp image

Make and share this Rice Noodles With Chicken, Pork and Shrimp recipe from Food.com.

Provided by Chef mariajane

Categories     < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 25

3 large eggs
1/2 lb rice vermicelli or 1/2 lb rice-stick noodles
2 tablespoons canola oil (plus more if needed)
1 lb boneless skinless chicken thighs, cut into 1 1/2 inch pieces
1/2 lb shrimp, peeled, deveined, tail intact (reserve shells for shrimp stock)
coarse salt & freshly ground black pepper
1 medium onion, finely chopped (1 cup)
3 carrots, cut into 1/4 inch dice (1/2 cup)
2 tablespoons minced garlic
1/2 lb ground pork
1 tablespoon fish sauce
4 cups napa cabbage, thinly sliced (about 1 lb)
2 1/4 cups shrimp stock
2 tablespoons fresh lemon juice
1 scallion, thinly sliced on the diagonal (1/4 cup)
1 -2 lemon, cut into wedges
1 tablespoon canola oil
1 medium onion, coarsely chopped
1 garlic clove, crushed
shrimp shells from 1/2 lb. small shrimp
1 bay leaf
1/4 teaspoon red pepper flakes
3 tablespoons fish sauce
2 cups chicken stock (homemade or low-sodium store-bought)
1 cup water

Steps:

  • Place eggs in a small saucepan and cover with cold water by 1-inch. Bring to a boil. Turn off heat; let stand, covered for 13 minutes. Drain, cover with cold water, and let stand, covered for 2 minutes. Peel, and quarter eggs, cover and refrigerate.
  • Fill a large bowl with warm water. Add noodles and let soak for 25 minutes, stirring to separate as they soften. Drain.
  • Heat oil in a large, heavy stock pot over medium-high heat. Season chicken and shrimp with salt and pepper. Working in batches, cook chicken turning occasionally, until browned on all sides, about 5 minutes. Transfer chicken to a plate. Add shrimp to the stockpot, and cook stirring until bright pink, 2-3 minutes. Transfer shrimp to another plate.
  • Reduce heat to medium. Add additional oil if necessary. Add onion, carrot and garlic and cook, stirring occasionally, until tender, about 4 minutes. Add pork and cook breaking up with a spoon, until no longer pink, about 3 minutes. Stir in fish sauce and cook 1 minute.
  • Add cabbage, and toss to coat. Add noodles, chicken and stock, and gently stir. Bring to a boil. Reduce heat, cover and simmer, stirring occasionally, until noodles are tender and most of the stock has been absorbed, about 10 minutes. Remove form heat, and let stand, partially covered, 5 minutes. Add shrimp and lemon juice, gently stirring to avoid breaking noodles.
  • Transfer to a platter. Sprinkle with scallions. Arrange hard-boiled eggs around noodles and serve warm or at room temperature.
  • SHRIMP STOCK: Heat oil in a saucepan over medium heat. Add onion and garlic, and cook until softened, about 4 minutes.
  • Add shrimp shells, bay leaf, and red pepper flakes, and cook, stirring until shells are bright pink, about 1 minute.
  • Add fish sauce, and cook for 1 minute. Stir in chicken stock and water. Raise heat to medium-high, and bring to a boil. Reduce heat and simmer, partially covered for 20 minutes.
  • Pour through a sieve; discard solids. Stock can be stored in an airtight container in refrigerator for up to 3 days or in the freezer for up to 1 month. Makes about 2 1/2 cups.

Nutrition Facts : Calories 419.1, Fat 16.8, SaturatedFat 4.1, Cholesterol 198.2, Sodium 992, Carbohydrate 35.4, Fiber 2.7, Sugar 4.3, Protein 30.8

PANCIT PALABOK (RICE NOODLES WITH CHICKEN RAGOUT AND SHRIMP)



Pancit Palabok (Rice Noodles With Chicken Ragout and Shrimp) image

We eat pancit, or noodles, always - but especially at birthday celebrations, where the length of the noodles is seen as a promise for an equally long life. Among our many pancit dishes, palabok is the richest. The sauce almost takes on the texture of an Italian ragù, with the meat slowly disintegrating into a thick gravy that's stained reddish-gold by achuete (annatto). The toppings aren't decorative, but a crucial part of the dish: a whole regiment of hard-boiled eggs and poached shrimp, plus a tumble of fried garlic and crumbled chicharron (puffed-up crispy pork skins).

Provided by Angela Dimayuga

Categories     dinner, casseroles, grains and rice, noodles, poultry, seafood, main course

Time 1h20m

Yield 10 to 12 servings

Number Of Ingredients 18

2 pounds bone-in, skin-on split chicken breasts (about 2 breasts)
2 pounds bone-in, skin-on chicken thighs
Kosher salt
1 pound small shrimp (26/30 count), peeled and deveined
6 eggs
3 tablespoons neutral oil, such as canola
3 tablespoons achuete annatto powder (3/4 ounce)
2 large yellow onions, finely minced (about 3 1/2 cups)
8 celery stalks, finely minced (about 3 cups)
15 garlic cloves, finely minced
Fish sauce, as needed
1/2 teaspoon coarsely ground black pepper, plus more for garnish
Banana leaves, for lining the serving dish (optional)
16 to 18 ounces rice vermicelli noodles (ideally about the thickness of spaghetti, or whatever you can find!), cooked
1 bunch scallions, thinly sliced
3 calamansi, halved, or lemons, cut into wedges, seeds removed
1 cup chicharron, crushed into small pieces
A few tablespoons of crushed fried garlic

Steps:

  • Add the chicken breasts and thighs to a large pot. Cover with about 8 cups water (the chicken should be fully submerged), add 3 tablespoons salt, and bring to a boil over high. Once the mixture comes to a boil, reduce heat to medium-low and simmer until meat is cooked through and can be ripped off the bone easily, about 40 minutes.
  • Transfer the chicken to a bowl to cool, and reserve the cooking liquid. Once the chicken is cool enough to handle, discard the skin. Tear the chicken into bite-size pieces and shred into thin strands. Discard the bones.
  • Meanwhile, prepare the shrimp: Bring 4 cups water and 1 tablespoon salt to a boil in a medium saucepan. Once it comes to a boil, add the shrimp and cook just until pink and tender, about 2 minutes. Pour into a colander, straining and discarding the liquid, then quickly transfer the shrimp to a large bowl of ice water just until chilled, about 2 minutes. Strain shrimp, transfer to a bowl and refrigerate until use.
  • Prepare the eggs: Bring a large saucepan of water to a boil over high with 1 teaspoon salt, and prepare an ice bath in a large bowl. Carefully drop in the eggs, one at a time, reduce the heat to a gentle simmer over low and cook, 9 minutes. Transfer eggs to the ice bath and let cool. Drain, then carefully peel.
  • Heat the oil over high until shimmering. Add the annatto powder and stir until toasted, slightly darkened and fragrant, about 1 minute. (The natural yellow food coloring dyes the oil a robust hue.) Add the onions, celery, garlic and 1 tablespoon salt, and cook, stirring occasionally, until softened, about 8 minutes. Deglaze with 4 cups reserved chicken stock.
  • Add the shredded chicken and simmer, constantly mashing the chicken with a whisk to promote shredding until the chicken has braised and disintegrates into fine threads, and the sauce has thickened, about 30 minutes. Add fish sauce and black pepper to season.
  • Line a large baking dish with banana leaves, if using. Add the cooked noodles to the dish, top with an even layer of warm chicken mixture, followed by most of the sliced scallions. Top with alternating rows of hard-boiled eggs (thinly sliced crosswise into rounds) and shrimp, squeezing about a half a lemon over the surface or calamansi juice if you have it. Then top with a crunchy mix of chicharron, fried garlic, a few more sliced scallions, a coarse crack of black pepper and remaining lemons or calamansi on the side, for serving.

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