Palabok-Style Rice Noodles with Shrimp and Pork Sauce

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A vibrant Filipino noodle dish featuring rice noodles bathed in a savory shrimp and pork sauce adorned with smoked fish and crunchy chicharron. This Filipino recipe, ready in about 40 minutes, pairs rice noodles (bihon), shrimp, ground pork for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 200 g rice noodles (bihon)
• 12 medium, peeled and deveined shrimp
• 100 g ground pork
• 5 cloves, minced garlic cloves
• 1 medium, finely chopped yellow onion
• 3 cups shrimp broth
• 1 tbsp annatto seeds
• 2 tbsp fish sauce
• 2 tbsp, mixed with 3 tbsp water cornstarch
• 2, sliced hard-boiled eggs
• 1/4 cup smoked fish flakes
• 1/3 cup, crushed chicharron (fried pork cracklings)
• 2 stalks, thinly sliced scallions
• for serving lemon wedges

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Instructions

1. Step 1: Soak 200 g rice noodles in warm water for 15 minutes until pliable, then drain and set aside.
2. Step 2: In a small saucepan, soak 1 tbsp annatto seeds in 1/4 cup hot oil for 5 minutes until oil is red-orange, then strain and reserve the annatto oil.
3. Step 3: Heat 2 tbsp annatto oil in a large skillet over medium heat. Sauté 5 minced garlic cloves and 1 medium finely chopped yellow onion for 3 minutes until fragrant.
4. Step 4: Add 100 g ground pork and cook for 5 minutes, breaking it up until browned.
5. Step 5: Stir in 12 peeled and deveined shrimp and cook for 2-3 minutes until pink.
6. Step 6: Pour in 3 cups shrimp broth and 2 tbsp fish sauce; bring to a boil.
7. Step 7: Slowly add the cornstarch slurry (2 tbsp cornstarch mixed with 3 tbsp water) while stirring continuously until the sauce thickens and coats the back of a spoon, about 3-4 minutes.
8. Step 8: Arrange the softened rice noodles on a serving platter, then pour the thickened shrimp-pork sauce evenly over the noodles.
9. Step 9: Garnish with 2 sliced hard-boiled eggs, 1/4 cup smoked fish flakes, 1/3 cup crushed chicharron, and 2 thinly sliced scallions.
10. Step 10: Serve with lemon wedges for squeezing on top.