Pancit Luglug recipe
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Ingredients
- 1 (16 ounce) package dried rice vermicelli noodles 2 ¼ pounds small shrimp, peeled and deveined 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 1 ½ teaspoons achiote powder 2 ¼ pounds ground pork salt and ground black pepper to taste 2 (10.75 ounce) cans cream of chicken soup 3 ¼ cups chicken broth 3 hard-boiled eggs, crumbled 2 green onions, chopped
Nutrition Info
- 697.9 caloriescarbohydrate: 56 gcholesterol: 365.1 mgfat: 28 gfiber: 1.5 gprotein: 50.5 gsaturatedFat: 9.2 gservingSize: -sodium: 1408 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Pancit Luglug
Directions
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Soak noodles in a bowl of warm water for 5 minutes. Bring a large pot of water to a rolling boil. Stir in noodles and bring back to a boil. Cook until tender, 4 to 5 minutes. Drain.
Bring a saucepan of water to a boil. Add shrimp and boil until just opaque, 2 to 3 minutes. Drain.
Heat oil in a skillet over medium heat. Add onion and garlic, cook and stir until onion is translucent, about 5 minutes. Transfer half the mixture to a bowl and set aside. Stir achiote powder into the skillet with the remaining onion and garlic mixture. Add prawns, reduce heat and let simmer until well coated, about 2 minutes.
Heat a large pot over medium-high heat. Saute pork until browned, crumbly, and no longer pink, 5 to 7 minutes. Add the remaining 1/2 of the onion-garlic mixture, season with salt and pepper. Add cream of chicken soup, stir until well mixed. Add chicken broth, stir until it becomes a thick sauce, about 5 minutes.
Place a portion of the noodles on a plate, ladle a portion of the sauce over, and top with a small portion of the shrimp mixture. Garnish with hard-boiled eggs and green onions.