📝 About This Recipe
Hailing from the historic Tanza, Cavite, Pancit Estacion is a unique Filipino noodle treasure traditionally served at a train station ('estacion'). Unlike typical stir-fried pancit, this version features a bed of blanched, crisp mung bean sprouts topped with glass noodles and a rich, savory-orange shrimp gravy. Its distinct flavor profile comes from the smoky tinapa (smoked fish) flakes and the vibrant crunch of fresh vegetables, making it a lighter yet deeply flavorful alternative to standard noodle dishes.
🥗 Ingredients
The Noodles and Base
- 250 grams Sotanghon (Vermicelli) noodles (soaked in water for 10 minutes then drained)
- 500 grams Mung bean sprouts (Togue) (roots trimmed, thoroughly cleaned)
- 2 tablespoons Cooking oil
The Savory Sauce
- 3 cups Shrimp juice (extracted from pounded shrimp heads mixed with water)
- 2 tablespoons Annatto seeds (Atsuete) (soaked in 1/4 cup warm water to extract color)
- 1/4 cup All-purpose flour (dissolved in 1/2 cup water to make a slurry)
- 3 tablespoons Fish sauce (Patis) (adjust to taste)
- 1 teaspoon Ground black pepper
Sauté and Toppings
- 5 cloves Garlic (minced)
- 1 medium Onion (finely chopped)
- 150 grams Pork belly (boiled and sliced into small strips)
- 200 grams Shrimp (peeled and deveined)
- 1/2 cup Tinapa (Smoked Fish) flakes (deboned and crumbled)
- 1/2 cup Chicharon (Pork cracklings) (crushed)
- 2 stalks Spring onions (finely chopped)
- 5-6 pieces Calamansi (halved for serving)
👨🍳 Instructions
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1
Prepare the shrimp juice by pounding shrimp heads in a mortar and pestle. Add 3 cups of water, strain well, and set the liquid aside.
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2
In a large pot of boiling water, blanch the mung bean sprouts for exactly 1-2 minutes until slightly softened but still retaining a crisp snap. Drain immediately and spread onto a large serving platter as the base layer.
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3
In a wok or large pan over medium heat, heat the cooking oil. Sauté the garlic and onions until fragrant and translucent.
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4
Add the sliced pork belly and cook until the edges are golden brown and the fat has rendered slightly.
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5
Stir in the shrimp and half of the tinapa flakes. Cook for 2 minutes until the shrimp turns pink.
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6
Pour in the shrimp juice and the strained annatto water (discard the seeds). Bring the mixture to a gentle boil.
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7
Season the liquid with fish sauce and ground black pepper. Taste and adjust seasoning as needed.
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8
Slowly pour in the flour slurry while whisking constantly to prevent lumps. Simmer until the sauce thickens to a gravy-like consistency.
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9
Add the soaked sotanghon noodles into the sauce. Cook for 3-5 minutes, stirring occasionally, until the noodles have absorbed some of the sauce and are transparent and tender.
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10
Once the noodles are cooked, pour the entire noodle and sauce mixture over the bed of blanched mung bean sprouts on the platter.
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11
Garnish generously with the remaining tinapa flakes, crushed chicharon, and chopped spring onions.
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12
Serve immediately while steaming hot with calamansi on the side for squeezing over the dish.
💡 Chef's Tips
Don't overcook the mung bean sprouts; they should provide a structural crunch that contrasts with the soft noodles. If you cannot find tinapa, you can substitute with smoked mackerel or even smoked salmon flakes for a modern twist. For a deeper orange color without more annatto, ensure you really press the shrimp heads to get every bit of fat (shrimp tomalley) out. If the sauce becomes too thick while simmering, add a splash of water or chicken stock to loosen it up. Always serve the calamansi fresh; the acidity is essential to cutting through the richness of the shrimp and smoked fish.
🍽️ Serving Suggestions
Pair with warm Filipino Pandesal or Putong Puti (steamed rice cakes) to soak up the extra sauce. Serve alongside a cold glass of Sago't Gulaman or fresh Buko (coconut) water. This dish is perfect for 'Merienda Cena' (heavy afternoon tea) or as a unique side dish for fried fish. Add a side of chili garlic oil if you prefer a spicy kick to your noodles.