Pancit HabhabSARSAYA® Oyster Sauce
- 2 Tbsps. (30ml) Cooking oil
- 1/2 cup (100g) Liempo, small diced
- 1/2 cup (70g) Onion, minced
- 1/4 cup (20g) Garlic, minced
- 1 cup (160g) Sayote, thinly sliced
- 1 cup (150g) Carrots, thinly sliced
- 5 cups (1250ml) Pork Stock / water
- 1/2 kilo (500g) Pancit habhab (Lucban Miki), raw
- 1/2 tsp. (1.3g) Ground black pepper
- 2 packs (60g) SARSAYA® Oyster Sauce
- 1/4 cup (60ml) Water
- 1/2 cup (125ml) Vinegar
- 1/4 cup (35g) Onion, sliced
- 2 Tbsps. (30g) Sugar, brown
- 1/4 tsp. (1.25g) Salt
- 1 tsp. (2.3g) Black pepper, ground
- 2 pcs. (50g) Banana leaves (optional)
- SAUTÉ. On a pan, heat oil. Sauté pork until light brown. Then, add onion and garlic. Sauté until fragrant. Add sayote and carrot, mix well. Pour in pork stock/water and let it boil. Finally, add in the pancit habhab and let it simmer until the noodles are cooked.
- SEASON. Add pepper and SARSAYA® Oyster Sauce, mix well until noodles are well-coated. Set aside.
- SIMMER. In a bowl, combine water, vinegar, onion, brown sugar, salt, and black pepper. Mix well and simmer for 2 minutes.
- SERVE. Transfer pancit habhab on a platter with banana leaf (optional) then serve with vinegar sauce on the side.
If Lucban Miki noodles is not available, you may use a different type of noodle (e.g. pancit canton, toasted miki).
Good to Know Nutrition Facts
You can add more vegetables such as cabbage and chicharo for added vitamins and minerals!