No Forks, Please……Eating PANCIT HABHAB Street-Style
Ingredients
Scale
- 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
- 6–8 cups pork or beef stock
- ½ cup soy sauce
- cane vinegar
- fish sauce and black pepper to taste
Instructions
- Heat half of the oil in a wok and sauté half of the onion and garlic until it becomes translucent.
- Add snowpeas, carrots and chayote and stir fry fro around a minute.
- Pour in ½ cup of stock and simmer for another minute. Remove from wok and set aside.
- In the same wok, heat the rest of the oil and sauté the remaininghalf of the onion and garlic until it becomes translucent.
- Add pork and let fry until it browns a little.Add shrimp and stir fry until it turns orange.
- Pour in 6 cups of stock and soy sauce and wait for it to boil before adding pancit habhab noodles.
- Mix until noodles absorbs the stock and becomes soft.
- Add more stock until desired softness/doneness is achieved.
- Add the stir-fried vegetables you set aside.
- Season with fish sauce and pepper to taste.
- Serve freshly cooked with a sprinkling of cane vinegar.