a type of pancit, or stir-fried noodle dish, which originated in Malabon City, Metro Manila, Philippines. It has a yellow-orange color owing to a sauce that includes patis (fish sauce) and crab fat. Its toppings draw heavily from the fresh seafood that is available in the area and may include fresh shrimp, squid, oysters, and hard-boiled duck or hen eggs, as well as pork.
the term for noodles in Filipino cuisine,a round rice noodle (often specifically labeled for pancit luglug or palabok) smothered with a thick, golden shrimp sauce or other flavored sauce, and topped with: shrimp,crushed or ground pork rind,hard-boiled egg (sliced into disks or quartered lengthwise or chopped)tinapa (smoked fish) flakes and freshly minced green onion.
a Filipino cuisine, which consist of very thin rice noodles fried with soy sauce some citrus, possibly with patis, and some variation of sliced meat and chopped vegetables.
very thin rice noodles fried with soy sauce some citrus, possibly with patis, and some variation of sliced meat and chopped vegetables
a cellophane noodle soup with a chicken broth base. It may include some kind of meat and vegetable. A typical sotanghon is made with calamansi, sliced straw mushrooms, slivered dark-meat chicken and green onion.