Pancit Habhab
SARSAYA® Oyster SauceIngredients
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
- 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)
Procedure
- 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.
Cooking Tips
If Lucban Miki noodles is not available, you may use a different type of noodle (e.g. pancit canton, toasted miki).
Cooking Time: 25 minutes
Preparation: 15 minutes
Servings:
10
Serving size: 1 cup noodles (182g) + 4 tsps. sauce (20ml)
Products Used
SARSAYA® Oyster Sauce
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Nutrition Facts
Calories per serving (kcal)
349.9
Carbohydrates (g)
37.2
Proteins (g)
8.5
Fat (g)
18.4
Dietary Fiber (g)
2.7
Calcium (mg)
44.8
Iron (mg)
1.9
Sodium (mg)
624.8
Good to Know Nutrition Facts
You can add more vegetables such as cabbage and chicharo for added vitamins and minerals!