This famous street food from Lucban, Quezon, is not really vegetarian friendly. Like most dishes here in the Philippines, it is mixed with pork and shrimp bits and the noodles is cooked in pork broth. A hair-raising experience for vegetarians really.With a little imagination and the help of Knorr mushroom stock cube from Thailand, I was able to make a vegetarian version of pancit habhab.
I can't exactly remember the quantity of the ingredients that I used so here's a rough list of what you'll need.
Carrots, sliced thinly
bean sprouts
cabbage, chopped
garlic
onion
salt and pepper to taste
some fried tofu
mushroom stock cube (just use any vegetable stock cube that you can find -- eerrr that's good luck to us who are in the Philippines, although Knorr ginisa mix is now meat-free. I checked the label. It has MSG though. I'd say make your own stock but we live in the Big City so why bother? We'll all die anyway - ok it's the full moon.)
6 tablespoons soy sauce
Calamansi to taste
450g pancit habhab cooked in 4 cups of water with 1 mushroom stock cube. Drained.
Stir fry the vegetables, add another stock cube, soy sauce, salt and pepper to taste. Either serve over the noodles or mix it together. Serve with calamansi and extra soy sauce on the side. For a true habhab experience, drizzle it with spiced vinegar.
Enjoy.
*** For a meaty experience, add slices of shitake mushroom and if you buy the dried ones, the water where you soak the dried mushroom can be used as your stock.
Ok I'm out of here. Still have a dentist appoinment at 2pm. Ciao.
