Lunch: Palabok

Ingredients

2 tablespoons oil
1 teaspoon salt
One 20-ounce package poolee rice stick or pancit luglug noodles

Instructions

Bring 4 quarts of water to a boil in a pot with the oil and salt. Add the noodles and cook until tender, about 5 minutes (longer for thicker noodles). Drain and rinse with cold water. Set aside.
For the sauce: Saute the onions and garlic in the oil in a pot. Stir in the annatto powder, and then add the ground pork, fish sauce, chicken powder, salt and black pepper. Mix in the tofu and cook for 20 minutes.
Mix together the breadcrumbs and palabok in a separate bowl. Whisk the cornstarch together with 6 cups of water, and then stir into the breadcrumb mixture. Pour into the pot, stir, and continue cooking until the sauce is sticky. Add the eggs, and then remove from the heat.
For serving: Pour the fish sauce, garlic oil and chicken powder into the cooked noodles and mix. Stir in the chicharrones and 1/4 cup of the fried garlic and mix again, making sure all the noodles are coated. Pour 4 cups of the palabok sauce into the noodles and stir to combine.
Arrange the noodles on 6 plates, and divide the remaining palabok sauce equally among the tops. Sprinkle each with a small amount of fried garlic and chicharrones. Garnish with the green onions, shrimp, sliced eggs and lemon wedges. Serve while hot and enjoy!
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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