To begin, prepare the noodles by soaking them in warm water until softened, about 10–15 minutes. Drain and set aside. Meanwhile, boil the shrimp shells with 2 cups of water for 10 minutes to create a flavourful shrimp stock. Strain and reserve the liquid.

In a large skillet or wok, heat the cooking oil over medium heat. Add the annatto seeds, stir until the oil turns a vibrant orange, then strain out the seeds, keeping the oil. This step ensures the sauce has the signature Pancit Malabon colour.

Using the annatto oil, sauté the garlic and onion until fragrant. Add the shrimp and squid, cooking for 2–3 minutes or until just tender. Remove the seafood from the pan and set aside, leaving the aromatic oil in the skillet.

Pour the reserved shrimp stock into the skillet, then season with fish sauce and black pepper. Bring to a gentle simmer. Stir in the corn starch slurry, whisking continuously to thicken the sauce. Adjust the seasoning to taste, ensuring a balance of savoury and slightly salty flavours.

Toss the drained noodles into the skillet, ensuring they are evenly coated with the sauce. Use tongs or a large fork to gently combine, being careful not to break the noodles. If the mixture seems dry, add a splash of water or shrimp stock to loosen it.

Prepare the toppings. Arrange the cooked shrimp and squid, smoked fish flakes, shredded cabbage, and chicharrón in separate sections atop the noodles. For an authentic presentation, maintain distinct layers for visual appeal.

Finish with sliced hardboiled eggs, a sprinkling of scallions, and parsley. Arrange calamansi or lime wedges around the edges for a fresh citrus kick.

Serve Pancit Malabon warm on a large platter, allowing diners to mix the toppings with the noodles as they eat. Encourage squeezing calamansi juice over the dish for a burst of brightness. Pair with extra chicharrón and tinapa flakes on the side for added crunch and flavour.