Who doesn't love pancit noodles? I think we all do. Regardless if it's instant noodles (which most of us consume these days due to the pandemic and the fast paced world), noodles are one of the easiest things to do and a good alternative to our usual rice. Introduced by the Chinese, we Filipinos have since adapted the noodle dish to our own tastes, resulting in variations like canton, Malabon, and palabok. As they say in the vernacular, "nagkakatalo na lang sa toppings at ingredients." Each noodle dish has its own unique sauce, toppings, and the right balance offlavors incorporated on the noodles sans the umay factor (not cloying).
If you're still looking for that noodle dish that will make you believe that pancit dish can be leveled up, allow me to introduce my latest food discovery: Chef Kofi's Malabon Noodles Delight. I love the luglog thick clear noodles of Malabon. One of my good friends Sir Tony Galvez (yes, the famous hair expert) made me try Chef Kofi's Malabon Noodle Delight because he knew that I'm also a food blogger.
So what is it about Chef Kofi's Malabon Noodles Delight that makes it a stand-out? Chef Kofi's version of pancit Malabon is more on the dry side and while their toppings are modest in number, the tinapa, chicharon, and crispy shrimp make up for it with flavor. Their sauce also has a hint of zest even without calamansi (Philippine lemon). It is also mildly flavored especially when compare to other pancit Malabon I've previously tried. But the trick is really in its toppings--with the noodles and sauce to get a flavorful bite. There is just enough sauce to cover the noodles without turning it soggy, which is perfect if you like your pancit noodles like me, as I like my noodles with a bit of bite. Somewhat al dente, like in pasta.
