Pancit Habhab

SARSAYA® Oyster Sauce, AJI-SHIO® Pepper Seasoning Mix


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
  • 1 Liter (1000ml) Pork Stock / water
  • 300 grams (300g) Habhab, 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
  • 2 Tbsps. (30g) Sugar, brown
  • 1/4 tsp. (1.25g) Salt
  • 1/4 cup (35g) Onion, sliced
  • 1 tsp. (4g) AJI-SHIO® Pepper Seasoning Mix


  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, brown sugar, salt, onion, and AJI-SHIO® Pepper. Mix well and simmer for 2 minutes.
  4. SERVE. Transfer pancit habhab on a platter then serve with vinegar sauce on the side.

Cooking Tips

You may pre-boil the noodles before adding to the pan.

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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 (153g) + 5 tsps. sauce (24ml)

Products Used

AJI-SHIO® Pepper Seasoning Mix Buy Now
SARSAYA® Oyster Sauce Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

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


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