Pansit Luglug (Noodle Dish)

Demonstrated by: Cora Stevens of Simply Ono.
Filipino Recipes on May 15, 1999.



Pansit Luglug (Noodle Dish)

  • 2 tablespoons annatto seeds
  • 2 1/2 cups shrimp stock, chicken stock, or water
  • 1/4 cup flour
  • Salt and pepper to taste
  • 2 pkg (8 oz size) bijon (rice noodles)
  • 1/4 cup salad oil
  • 1 bulb garlic, minced
  • 1 onion, thinly sliced
  • 1/2 lb lean pork, cut into 2 x 1/4 x 1/4-inch strips and boiled
  • 1/2 cup sliced fried tofu
  • 1/2 cup peeled and cleaned shrimp
  • 2 teaspoons patis (clear fish sauce)
  • 2 quarts water
  • 1/2 cup finely flaked smoked fish
  • 1/2 cup ground fried pork rind
  • 2 hard-cooked eggs, sliced
  • 1/2 cup Chinese parsley sprigs
  • 1/2 cup chopped green onions
  • Lemon or lime wedges


  1. Combine annatto seeds with 1/2 cup of the shrimp stock; let stand a few minutes.
  2. Stir seeds to release desired color.
  3. Strain liquid into a saucepan; slowly add flour and mix well.
  4. Add 1 1/2 cups of the remaining shrimp stock; bring to a boil and cook, stirring constantly, until mixture is thickened.
  5. Season with salt and pepper; set aside.
  6. Soak bijon in cold water for 10 minutes; drain.
  7. In a skillet, heat the oil and fry the garlic until golden brown; remove and set aside.
  8. Add onion and sauté; for a few minutes.
  9. Add pork, tofu, the remaining 1/2 cup shrimp stock, salt, and pepper; bring to a boil.
  10. Stir in shrimp and patis; remove from heat.
  11. Bring the 2 quarts water to a boil.
  12. Add bihon and cook for 1 minute; drain and place on serving dish.
  13. Pour annatto sauce over noodles.
  14. Top with pork and shrimp mixture.
  15. Garnish with fried garlic and remaining ingredients.

Note: To make shrimp stock, boil shrimp shells in water; strain.


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.