Name: Pancit Estacion Negra
Prep time: 30 min
Cook time: 35 min
Yield: 4–6
Cuisine: Filipino
Ingredients: 400 g fresh flat egg noodles, miki, or homemade flat noodles; 350 g cleaned squid or cuttlefish, sliced, ink reserved if available; 150 g shrimp, peeled, optional; 2 tablespoons oil; 6 cloves garlic, minced; 1 onion, sliced; 1 tomato, chopped; 2 tablespoons squid ink, reserved or bottled food-grade ink; 3 cups seafood stock; 2 tablespoons flaked tinapa, bones removed, optional; 1/3 cup sliced kamias, or 2 tablespoons calamansi juice added at the end; 1 tablespoon soy sauce or fish sauce, to taste; 1 tablespoon cornstarch mixed with 2 tablespoons water, optional for a lightly thickened sauce; Fried garlic, spring onions, and calamansi, for serving

Method

Blanch the fresh noodles just until loosened, drain well, and set aside.
Heat the oil and sauté half the garlic until pale golden; remove some for garnish. Add onion and tomato and cook until softened.
Add the squid and shrimp and cook only until they begin turning opaque, 1–2 minutes. Remove them to a plate.
Whisk the squid ink into the seafood stock and pour it into the pan with tinapa if using and soy sauce or fish sauce.
Simmer 5 minutes. Add kamias and, if you prefer a lightly coating sauce, stir in the cornstarch slurry gradually.
Add the noodles and toss until evenly black and just tender, then return the seafood for the final minute of cooking.
Finish with fried garlic and spring onions and serve with calamansi.

Ingredients

Method

What to cook next

Chami Lucena (Pancit Chami Tamis–Anghang)

Pancit Batchoy Guisado

Pancit Grade One

Pancit Habhab (Lucban Miki)

Crispy Pancit Canton Noodles

Pancit Abra

Related cooking guides