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Pancit Habhab
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Pancit Habhab

Pancit Habhab features miki Lucban noodles tossed with pork, shrimp, and vegetables in a savory soy and oyster sauce base. Serve it on banana leaves and finish with a light splash of vinegar for the classic Lucban street food experience.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Filipino
Keyword: pancit habhab
Servings: 4 people
Calories: 481kcal
Author: Vanjo Merano
Cost: $

Equipment

  • Wok or large skillet For sautéing and tossing the noodles
  • Tongs For tossing noodles and vegetables
  • Knife and board For slicing meat and vegetables

Ingredients

  • 8 oz Miki Lucban noodles
  • 4 oz pork belly thinly sliced
  • 4 oz shrimp peeled and deveined
  • 1 small chayote thinly sliced
  • 1 small carrot julienned
  • 6 pieces snow peas
  • 2 cups cabbage chopped
  • 5 cloves garlic minced
  • 1 piece onion sliced
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1/4 tsp ground black pepper
  • 1.5 cups beef broth
  • 3 tbsp cooking oil
  • vinegar for serving
US Customary - Metric

Instructions

  • Heat oil in a wok over medium heat. Add pork belly and cook until light brown. Add shrimp and cook until it turns pink. Remove pork and shrimp from the wok and set aside.
    3 tbsp cooking oil, 4 oz pork belly, 4 oz shrimp
  • In the same wok, sauté garlic until fragrant. Add onion and cook until it softens.
    5 cloves garlic, 1 piece onion
  • Pour in soy sauce and oyster sauce. Stir to combine and let the mixture bubble briefly to deepen the flavor.
    3 tbsp soy sauce, 2 tbsp oyster sauce
  • Add chayote, carrot, snow peas, and cabbage. Toss to coat with the sauce.
    1 small chayote, 1 small carrot, 6 pieces snow peas, 2 cups cabbage
  • Pour in beef broth and bring to a gentle boil.
    1.5 cups beef broth
  • Add miki Lucban noodles. Toss until the noodles absorb the liquid and become soft and flavorful.
    8 oz Miki Lucban noodles
  • Return pork and shrimp to the wok. Season with ground black pepper and adjust soy sauce to taste. Toss to combine and heat through.
    4 oz pork belly, 4 oz shrimp, 1/4 tsp ground black pepper, 3 tbsp soy sauce
  • Serve hot on banana leaves and drizzle with a little vinegar before eating for the classic style.
    vinegar

Notes

  • Use freshly made miki Lucban noodles for the most authentic texture.
  • Drizzle vinegar at the table to brighten the flavor.
  • Add a splash of shrimp stock or pork broth to enrich the sauce.

Nutrition

Calories: 481kcal | Carbohydrates: 53g | Protein: 14g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 20mg | Sodium: 1480mg | Potassium: 429mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2143IU | Vitamin C: 20mg | Calcium: 68mg | Iron: 2mg