Pancit Habhab (Lucban Miki Pancit)

🛒 Ingredients

• Fresh Miki Noodles 125 g · 188 kcal
• Pork shoulder, sliced thin 40 g · 56 kcal
• Shrimp, peeled and deveined 25 g · 21 kcal
• Pork liver, sliced thin 15 g · 20 kcal
• Chayote, julienned 40 g · 8 kcal
• Carrot, julienned 15 g · 6 kcal
• Garlic, minced 3 g · 4 kcal
• Onion, sliced 8 g · 3 kcal
• Soy sauce 10 g · 8 kcal
• Cane Vinegar 5 g · 1 kcal
• Fish sauce 3 g · 3 kcal
• Chicken Broth 100 g · 10 kcal
• Vegetable Oil 4 g · 36 kcal
• Black Pepper, ground 1 g · 0 kcal

👨‍🍳 Instructions

1. Prepare all ingredients: slice pork shoulder and liver thinly, peel and devein shrimp, julienne chayote and carrot, mince garlic, and slice onion.
2. Heat vegetable oil in a large wok or pan over medium-high heat. Sauté garlic and onion until fragrant.
3. Add pork slices and cook until lightly browned. Then add pork liver and shrimp, cooking until shrimp turn pink and liver is mostly cooked through.
4. Stir in chayote and carrots, cooking for a few minutes until slightly tender-crisp.
5. Pour in soy sauce, cane vinegar, fish sauce, chicken broth, and ground black pepper. Bring to a simmer.
6. Add fresh miki noodles to the simmering sauce, tossing gently to coat. Cook for 3-5 minutes, or until noodles are tender and most of the liquid has been absorbed.
7. Serve immediately, traditionally on a banana leaf, with extra cane vinegar on the side for splashing.