No Forks, Please……Eating PANCIT HABHAB Street-Style


  • 1 pack dried pancit habhab noodles
  • 2 tbsp oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 carrot, julliened
  • 250g snow peas
  • 2 large chayote, cut into bite-size pieces
  • 250g shrimps, shelled
  • 200g pork, cut into small pieces
  • 68 cups pork or beef stock
  • ½ cup soy sauce
  • cane vinegar
  • fish sauce and black pepper to taste


  1. Heat half of the oil in a wok and sauté half of the onion and garlic until it becomes translucent.
  2. Add snowpeas, carrots and chayote and stir fry fro around a minute.
  3. Pour in ½ cup of stock and simmer for another minute. Remove from wok and set aside.
  4. In the same wok, heat the rest of the oil and sauté the remaininghalf of the onion and garlic until it becomes translucent.
  5. Add pork and let fry until it browns a little.Add shrimp and stir fry until it turns orange.
  6. Pour in 6 cups of stock and soy sauce and wait for it to boil before adding pancit habhab noodles.
  7. Mix until noodles absorbs the stock and becomes soft.
  8. Add more stock until desired softness/doneness is achieved.
  9. Add the stir-fried vegetables you set aside.
  10. Season with fish sauce and pepper to taste.
  11. Serve freshly cooked with a sprinkling of cane vinegar.