Pancit Habhab (Pancit Lucban) Recipe

Use miki lucban, or dried flour noodles, to make this pancit habhab or pancit lucban recipe.

This pancit dish from Lucban, Quezon uses miki lucban, or dried flour noodles. Miki lucban is a thick noodle that helps lock in the flavors from the added ingredients. This dish needs very little seasoning because of how tasty the noodles are. Unlike other noodles, miki lucban also retains its shape well once cooked. Can’t find the dried version? Not a problem! You can also use fresh miki noodles as a substitute.

Pancit Habhab (Pancit Lucban) Recipe

Lhas Alvarez
Use miki lucban, or dried flour noodles, to make this pancit habhab or pancit lucban recipe.
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 20 minutes
Course Main Dishes
Cuisine Filipino
Servings 2


Pancit Habhab (Pancit Lucban) Ingredients

  • 500 Grams miki lucban or fresh miki noodles
  • 3 tablespoons canola oil
  • 2 tablespoons white onion sliced
  • 1 tablespoon Garlic chopped
  • 3/4 Cup pork sliced
  • 1/2 Cup Shrimp peeled
  • 1/3 Cup sayote (chayote) julienned
  • 1/4 cups carrot julienned
  • 1/4 Cup peas
  • 2 tablespoons Soy Sauce
  • 1/4 Cup cane vinegar
  • 1 tablespoon fish sauce (patis)
  • 1/4 Cup Bok Choy (Chinese leafy cabbage) sliced
  • Salt to taste


  • If using fresh miki noodles, rinse noodles in hot water before using.
  • Heat oil on a wok over medium high heat and sauté onions and garlic. Add the pork belly to the wok and cook until lightly browned, then add shrimps and cook for another 2 minutes.
  • Add the sayote, carrots, chicharo, soy sauce, vinegar and patis and stir well and bring to a simmer. Add the noodles and bok choy and toss well then season to taste. [ArticleReco:{"articles":["10440"]}]
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