Chicken Pansit Luglug


  1. In a pot, heat oil and sauté chicken Shanghai mix for 3 minutes. Add shrimp stock, annatto powder, and flour mixture. Stir until sauce thickens. Season with fish sauce.
  2. Strain palabok noodles and mix into sauce. Cook until noodles are firm to the bite.
  3. Transfer noodles to a serving plate. Top with tinapa flakes, chicharon, and pechay. Top with boiled eggs. Serve with calamansi.

Makes 5 servings.