SINIGANG GRAVY NOODS

This recipe is inspired by another Philippine favorite called pancit palabok. Shrimp stock thickend into a gravy, poured over noodles then topped with dried fish and boiled eggs. This is savory, tangy and pure sauce-y comfort.

make homemade shrimp stock using shrimp heads/shells with aromatics like onion, garlic, celery, bay leaf and black pepper.

SINIGANG GRAVY NOODS

Serves 2-3.

Ingredients​​

• 1 tbs Kusi sinigang seasoning, more to taste

• 6 oz vermicelli or rice noodles

• 1/2 medium onion, diced

• 1/2 tsp annatto powder

• 2 cups shrimp or seafood stock

• 3 pcs small dried fish, shredded

• 2 tbs flour

• 2 eggs

• Scallions

• Neutral oil

• Calamansi, optional

Directions

1. Boil eggs to your preference (we like 5 minutes). Remove and set in an ice bath to stop cooking.

2. Add noodles to the same pot of boiling water and cook according to package directions. Drain and rinse in cold water.

3. In a pan, heat oil on low-medium. Add onions and cook until translucent.

4. Add annatto powder, shrimp/seafood stock and dried fish (leaving some for garnish) then bring to boil. In a small bowl, mix flour with equal parts water to make a slurry.

5. Lower heat then add Kusi sinigang seasoning and slurry to the stock. Simmer until thickened like gravy. Add more seasoning for more sourness.

6. Plate noodles, top with sinigang gravy, the rest of the dried fish, boiled eggs and scallions.

7. Mix it up, spritz fresh calamansi and enjoy.

Saraaap.