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HOBE Special Palabok - Pancit Lug Lug (Cornstarch Noodles) 454g

Regular price £2.35

Tax included.

Special Palabok (Pancut Lug-lug).

Palabok Pancit Luglug is a special ethnic noodle dish in Filippino cuisine. The noodle threads used for this dish are made up of cornstarch and thus they are called cornstarch noodles. This noodle dish is easy to cook and is good to add to any sauce or stir-fry them with any meat or vegetable for a quick and delicious meal.

Enjoy traditional dishes made exceptional with HOBE Special Palabok. Taste the appetizing goodness of classic favourites using HOBE Special Palabok noodles that is made from the finest ingredients.



Corn Starch (70%), Water.


Typical Value Per 100g
Energy 841KJ / 198kcal
Fat 0g
Of which Saturates 0g
Carbohydrate 49g
Of which Sugars 0g
Fibre 0g
Protein 0g
Salt 0g


See ingredients in bold.


Hobe belongs to Marikina Food Corporation, a global producer of high quality food product that adheres to international food standards. Marikina Food Corporation has more than 2 decades of experience in producing high quality food products.

Pancit Palabok is a noodle dish with shrimp sauce and topped with several ingredients such as cooked shrimp, boiled pork, crushed chicharon, tinapa flakes, fried tofu, scallions, and fried garlic. A very tasty treat that is sure to relieve your hunger. There are other noodle dishes that are similar to this. Pancit Luglog and Pancit Malabon are the ones that come close to the taste and appearance (the only difference would be the noodle and some ingredients as well as some preparation steps).

Made from the finest ingredients only through sanitary processes and ideal for all types of occasions.


Use for stir-frying, soup.


Soaked Noodle in water for 30 minutes and drained.


1. Boil water in a pot.
2. Dip noodles in the boiling water and cook for fifteen minutes or until tender but firm.
3. Drain well, transfer to platter.

Palabok Sauce:
1 tbsp cooking oil
1 red onion (chopped)
1/4 cup atsuete (annatto) seeds soaked in
1/4 cup water
2 cups shrimp juice
6 tbsp all-purpose flour
1/2 cup water
Salt, fish sauce, pepper powder.

1. Saute re onion in cooking oil.
2. Strain atsuete then combine atsuete water with shrimp juice in a sauce pan.
3. Mix flour in water then add to pan.
4. Bring to a boil and cook with constant stirring until thick.
5. Season to taste.

1 tablespoon minced fried garlic.
2 pc fried tokwa (beancurd), cubes
2 pc eggs, hard boiled and sliced
4 oz cooked meat, cut into strips
4 oz boiled and shelled shrimps
1/2 cup flaked tinapa (smoked fish)
1/2 cup crushed chicharon
1/2 cup onion leaves, finely chopped

1. Top noodles with sauce.
2. Over the sauce, arrange the meat and tokwa pieces.
3. Sprinkle with tinapa and chicharon.
4. Garnish with sliced egg, shrimps, spring onions and garlic.
Serve with Kalamansi.


Store in a cool, dry place.   
For Best Before End: See packaging.





Country of Origin:



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