Pancit Habhab
A beloved Filipino noodle stir-fry from Lucban, pancit habhab is a flavorful dish served right off a banana leaf, featuring savory noodles, crisp vegetables, and a touch of tangy vinegar.
Servings: 4 servings
Calories: 450kcal
Ingredients
Noodles
- 500 grams miki lucban (or thick egg noodles if you can’t find the original) Fresh noodles are preferred for the best texture.
Vegetables and Meat Alternatives
- 2 tablespoons oil Any cooking oil like canola works.
- 5 cloves fresh garlic, minced
- 1 large onion, sliced thin
- 200 grams pork belly, sliced thin (optional) Can be substituted with tofu or mushrooms.
- 1 cup chicharro (snow peas) or green beans, sliced at an angle
- 1 cup carrots, julienned
Seasoning
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional) Adds extra flavor.
- 2 cups broth (chicken or vegetable) Either type of broth works well.
- 1 pinch salt and ground pepper Season to taste.
- 2 tablespoons banana vinegar (for serving) To be used when serving, not cooked in.
Garnish and Serving
- Chopped green onions For garnish.
- Banana leaves (cleaned, for serving) If unavailable, use a big plate.
Instructions
Preparing Noodles
- Rinse fresh miki lucban noodles in hot water. For dried noodles, boil for 3-4 minutes and rinse with cold water.
- Make sure noodles are a little firm as they will absorb sauce later.
Stir-Frying Vegetables and Meat
- Heat oil in a big pan or wok. Add the minced garlic and sauté until fragrant.
- Add onions and cook until soft, then add pork (or tofu) and cook until browned.
- Stir in the snow peas and carrots, cooking quickly to maintain their crispness.
Seasoning
- Add soy sauce and oyster sauce to the mixture, followed by salt and pepper to taste.
- Pour in the broth and let it come to a simmer before adding the prepared noodles.
- Gently mix everything and allow the noodles to soak up the sauce for 2-3 minutes.
Serving
- Transfer the noodles to a cleaned banana leaf or a large plate.
- Garnish with chopped green onions and serve with a side of banana vinegar.
Notes
Pancit habhab is forgiving; don't stress about exact ingredients. Enjoy sharing this dish!