Pancit Habhab

Pancit Habhab
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  • 1/4 cup vegetable oil
  • 1 piece chayote, quartered and sliced thinly
  • 1 cup snow peas
  • 4 bunches of pechay or baby bok choy
  • 1 medium yellow onion, chopped
  • 4 cloves of garlic, minced
  • 1 pound pork belly, thinly sliced
  • 1/2 pound pork liver, sliced and soaked in 1/2 cup vinegar with 1 tablespoon of salt for 15 minutes
  • 1/2 pound shrimp
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup soy sauce
  • 4 cups beef broth
  • 1 pound Lucban miki noodles (substitute with dried thick flour noodles)
  • banana leaves for serving, cut in 5×5″ squares
  • Pansit Habhab Or Pansit Lucban Recipe


  1. Heat 2 tablespoons of oil in a wok or a wide-rimmed cooking pan.
  2. Stir fry the carrots, chayote, snow peas and bok choy for 5 minutes.
  3. Remove from the pan and set aside.
  4. Heat the remaining oil in the same pan.
  5. Saute the onion and garlic for 3 minutes or until the onion turns translucent.
  6. Add the pork and cook for 5 minutes or until light brown.
  7. Add the liver. Stir until liver changes color to brown about 2 minutes. Season with pepper.
  8. Push the pork and liver to one side of the pan. Put the shrimp in. Cook each side for 1 minute. Remove the shrimp from the pan and set aside.
  9. Pour soy sauce and beef broth in the pan. Bring to a boil and simmer for 15-20 minutes.
  10. Add the noodles and stir continuously until all the liquid is absorbed by the noodles.
  11. Put half of the stir-fried vegetables back to the pan and mix with the noodles and meat.
  12. Serve the cooked noodles on a banana leaf and top with more vegetables and shrimp.
  13. Serve hot with vinegar or soy sauce and lime on the side.

Credits to: filipinofoodaficionado