Ingredients:

• 250g bihon noodles (thin rice noodles)

• 250g Pancit palabok noodles (thicker rice noodles) for serving

• 250g shrimp, peeled and deveined

• 4 cups shrimp stock or fish stock

• 1/2 cup annatto oil (achuete oil) - (Made by heating annatto seeds in oil until the oil turns red. Find it ready-made in some stores or make it at home by heating annatto seeds in oil and straining out the seeds)

• 1/2 cup all-purpose flour

• 1 onion, minced

• 4 cloves garlic, minced

• 2 tablespoons fish sauce

• Salt and pepper to taste

• 2 hard-boiled eggs, sliced

• 1/2 cup cooked pork belly or pork cracklings (chicharon), crushed

• 1/2 cup tinapa (smoked fish), flaked (optional)

• 1/4 cup spring onions, chopped

• Calamansi or lemon wedges

Instructions:

1. Cook the bihon noodles:

   Prepare the bihon noodles according to package instructions. Drain and set aside.

2. Make the shrimp stock:

   In a pot, bring water to a boil. Add shrimp shells and heads (if available) and simmer for 10-15 minutes to make the shrimp stock. Strain and set aside.

3. Prepare the sauce:

   • In a separate pan, heat the annatto oil over medium heat. Sauté garlic and onions until fragrant.

   • Add flour to make a roux, stirring constantly until it turns golden brown.

   • Gradually add shrimp stock, stirring continuously to avoid lumps. Simmer until the sauce thickens.

   • Add fish sauce, salt, and pepper to taste. Adjust seasoning as needed.

4. Cook the shrimp:

   In a separate pan, sauté shrimp until pink and cooked through. Set aside.

5. Assemble the pancit palabok:

   • Arrange pancit palabok noodles on a serving platter.

   • Pour the prepared sauce over the noodles, spreading evenly.

   • Top with cooked shrimp, sliced hard-boiled eggs, crushed pork belly or chicharon, and flaked tinapa (if using).

   • Garnish with chopped spring onions.

6. Serve and enjoy!

   Serve Pancit Palabok hot, with calamansi or lemon wedges on the side.