Pancit Habhab

SARSAYA® Oyster Sauce


Pancit habhab:
  • 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
Vinegar 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)


  1. 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.
  2. SEASON. Add pepper and SARSAYA® Oyster Sauce, mix well until noodles are well-coated. Set aside.
  3. SIMMER. In a bowl, combine water, vinegar, onion, brown sugar, salt, and black pepper. Mix well and simmer for 2 minutes.
  4. SERVE. Transfer pancit habhab on a platter with banana leaf (optional) then serve with vinegar sauce on the side.

Cooking Tips

If Lucban Miki noodles is not available, you may use a different type of noodle (e.g. pancit canton, toasted miki).

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ajinomoto cooking_time  Cooking Time: 25 minutes ajinomoto prep_time  Preparation: 15 minutes ajinomoto servings  Servings: 10 ajinomoto size  Serving size: 1 cup noodles (182g) + 4 tsps. sauce (20ml)

Products Used

SARSAYA® Oyster Sauce Buy Now

Nutrition Facts

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Good to Know Nutrition Facts

You can add more vegetables such as cabbage and chicharo for added vitamins and minerals!


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