This is one of my favorite Filipino dish and very easy to make from the seasoning package that you my purchase from Filipino grocery stores. Rice noddles come with different sizes, some thin and some thick. I like the thick noddles for this dish...bold texture and taste.
Simple ingredients: (can be purchased all in Filipino or Asian grocery stores)
- 1 lb. peeled shrimp, at room temperature
- 1 package dry rice noddles ( I used only half)
- 1 package Palabok mix
- 1 package of Fried pork ginds (can be used for more dishes)
- Some chopped green onion, fresh ginger, cooking oil and cooking wine(optional)
- 2 cups water
- 3 hard boiled eggs, break into small pieces
- Soak the dry rice noddles in hot water until turn soft. If you like, cut the noddles in half with a scissors so that they won't be too long and easy to stir.
- In a large bowl, mix Palabok mix with 2 cups water with a whisk until blend. Set aside.
- In a large non-stick wok, warm 2 Tbsp. cooking oil on high heat, add green onion and ginger, stir a minute to let the flavor out. Then add shrimp and cooking wine, stir until shrimps are cooked. Add the Palabok mix to boil. Turn the heat to medium, add drained and softened noddles. Stir frequently until sauce well blend and noddles are cooked (should turn clear in the center), may take about 10 minutes.
- Pour the cooked noddles in a large container or plate, sprinkle with cooked eggs and fried port ginds. Serve warm.
Note: I didn't add any salt since enough flavor in the mix. You may add pinch of salt if not enough flavor for you.
