Focused recipe
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.
Filipino Updated 1/8/2013
Ingredients
Measured from the catalog payload.
- 8 oz miki lucban noodle
- 4 oz pork belly thinly sliced
- 4 oz shrimp peeled and deveined
- 1 chayote thinly sliced
- 1 carrot
- 6 pieces snow pea
- 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
Instructions
8 cooking steps
- 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.
- In the same wok, sauté garlic until fragrant. Add onion and cook until it softens.
- Pour in soy sauce and oyster sauce. Stir to combine and let the mixture bubble briefly to deepen the flavor.
- Add chayote, carrot, snow peas, and cabbage. Toss to coat with the sauce.
- Pour in beef broth and bring to a gentle boil.
- Add miki Lucban noodles. Toss until the noodles absorb the liquid and become soft and flavorful.
- Return pork and shrimp to the wok. Season with ground black pepper and adjust soy sauce to taste. Toss to combine and heat through.
- Serve hot on banana leaves and drizzle with a little vinegar before eating for the classic style.
Catalog details
Useful for browsing and sync.
Main Course, Noodle No tags Public recipe Revision 1
Recipe 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.