Pancit Palabok

35-45 minutes
to prep

45 minutes
to cook

6–8 servings

About this Recipe

Pancit Palabok is another delicious noodle dish that is topped with a creamy, savory orange sauce and festive toppings like green onion, fried garlic, and chicharrón. There are hundreds, if not thousands of different versions of pancit, but this is one of the most popular crowd pleasers.

Recipe by: RG Enriquez of Astig Vegan
Photos by: Emily Lavieri-Scull



For the noodles:

  • 1 package (16oz) cornstarch noodles

For the broth:

  • 6 cups of water (or more if sauce gets too thick)
  • ¾ cup potato flour (not potato starch!)
  • 1½ tablespoons annatto powder dissolved in ¼ cup water
  • ½ cup nutritional yeast
  • 1½–2 teaspoons sea salt
  • 2 teaspoons black salt/kala namak
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • a pinch of black pepper

For the main ingredients:

  • 3 tablespoons oil
  • 4 garlic cloves, peeled, crushed, and minced
  • 1 yellow onion, peeled and diced
  • ¾ cup julienned carrots
  • ¾ cup thinly sliced diagonally green beans
  • 1½ cup fried tofu cubes
  • salt and pepper to taste

    For the toppings (optional):

    • 1 tablespoon sliced green onions
    • 1 tablespoon fried crushed garlic (see note below)
    • 3–5 kalamansi citrus, cut in half (or any citrus fruit of choice)
    • 2–3 tablespoons crushed vegan chicharrón

    Step-by-Step Instructions

    Step 1

    Soak noodles in a container of warm water for 20–30 minutes.

    Step 2

    Whisk water, potato flour, and annatto powder until fully dissolved. Pour mixture and the rest of the broth ingredients in a medium-sized pot. Mix well. Simmer for about ten minutes or until the annatto powder loses its earthy taste. Add a bit more water if sauce gets too thick to mix. Put to a boil then turn off heat.

    Step 3

    On a medium-sized pan, sauté garlic and onion with oil until onion has turned translucent.

    Step 4

    Add carrots, green beans, and tofu. Season with salt and pepper. Cook for another 3–5 minutes then turn off heat.

    Step 5

    Transfer sautéed vegetables into the pot of broth. Mix well. Adjust sea salt and black salt to taste. It should taste saltier than preferred because you’ll be mixing it later with bland noodles.

    Step 6

    Boil a pot of water and place noodles in to cook, then drain using a colander. If using a different kind of noodle, follow the package directions.

    Step 7

    Place noodles in a serving container. Pour enough sauce to fully cover the noodles. Mix well.

    Step 8

    Generously pour more sauce on top.

    Step 9

    Sprinkle toppings if desired (citrus slices on the side).

    Step 9

    Serve hot.