I first discovered Pancit Langlang during a rainy afternoon at my Tita Rose’s house in Batangas. While other kids were glued to their phones, I found myself drawn to her tiny kitchen, watching her methodically prepare this special noodle dish. She explained how every family has their own version, but this one was passed down from her mother – my grandmother – who learned it from her own mother in the 1950s.
What makes our family’s version special is the extra step of poaching the chicken to create a rich broth, a technique my Tita insists makes all the difference. I’m excited to share our family’s take on this beloved dish that even Jose Rizal couldn’t resist.
Why You’ll Love This Recipe
- Historical Significance: Enjoyed by national hero Jose Rizal during his time in Europe
- Dual Texture Experience: Combines two types of noodles for interesting texture contrast
- Versatile: Can be customized with different proteins and vegetables
- Complete Meal: Packed with protein, vegetables, and carbohydrates
- Perfect for Gatherings: Easily scalable for parties and celebrations
- Budget-Friendly: Uses accessible ingredients
- Time-Efficient: Most prep can be done while chicken is poaching
Pancit Langlang Recipe
Equipment
- Large pot (kaldero) for poaching chicken and creating flavorful broth
- Wok or large skillet (kawali) for stir-frying with high sides to prevent spillage
- Tongs [Sipit] for gentle handling of noodles
- Sharp knife (kutsilyo) for uniform cutting of vegetables
- Cutting board (Sangkalan) for prep work
- Colander (salaan) for draining noodles
- Measuring cups and spoons (Panukat) for precise measurements
- Bowl (mangkok) for soaking noodles
Ingredients
For Poaching Chicken
- 1 pound boneless skinless chicken breasts (dibdib ng manok)
- 1 onion quartered (sibuyas)
- 1 teaspoon salt asin
- 1 teaspoon peppercorns paminta
- 2 bay leaves dahon ng laurel
- Water for poaching
For the Noodle Dish
- 4 ounces cellophane noodles/sotanghon soaked in warm water
- 16 ounces fresh miki noodles thin and flat
- 2 tablespoons vegetable oil mantika
- 1 onion chopped (sibuyas)
- 3 cloves garlic minced (bawang)
- 1 pound ground pork giniling na baboy
- ¼ cup oyster sauce
- 2 tablespoons sesame oil
- 1 cup julienned carrots karot
- 1 cup thinly sliced green beans sitaw
- ½ small cabbage sliced thinly (repolyo)
- 2 cups reserved chicken broth
Instructions
- Begin by placing chicken breasts in a large pot with quartered onions, salt, peppercorns, and bay leaves. Add cold water until it covers the chicken by one inch. Bring to a boil, then reduce heat to low and simmer covered for 10-15 minutes until chicken is cooked through. Remove chicken, let it cool, then shred it into pieces. Strain the liquid and save 2 cups of this broth.
- While the chicken cooks, soak your cellophane noodles in warm water until they soften. Once soft, drain and set aside. This is also a good time to prepare your vegetables.
- Heat vegetable oil in a large wok or wide pan over medium heat. Add chopped onions and minced garlic, cooking until the onions become clear and soft. Add ground pork and cook until it turns light brown, breaking up any lumps as it cooks.
- Add your carrots and green beans to the pan. Cook for one minute. Add the sliced cabbage and cook for another minute. The vegetables should still be crisp at this point.
- Pour in the oyster sauce and sesame oil, stirring everything together. Now add both the softened cellophane noodles and fresh miki noodles to the pan. Pour in one cup of your reserved chicken broth, add the shredded chicken, and gently toss everything together using tongs.
- Add more broth as needed if the noodles look dry. Keep gently tossing until the noodles are cooked but still firm and most of the liquid has been absorbed. The vegetables should be tender-crisp. Taste and add salt and pepper if needed.
- Serve hot, garnished with toasted garlic and green onions if you like. Place calamansi halves on the side for squeezing over individual portions.
Tips from Lola’s Kitchen
- Save time by preparing vegetables while chicken is poaching
- For extra flavor, add chicken bouillon cube to poaching liquid
- Don’t overcook the vegetables – they should remain crisp-tender
- Test noodle doneness by tasting – should be firm but not hard
- Add liquid gradually to prevent soupy texture
- Keep tossing gentle to maintain noodle integrity
Traditional Serving Suggestions
- Serve hot in a large serving platter (bandehado)
- Garnish with:
- Toasted garlic (sinangag na bawang)
- Chopped green onions (sibuyas na mura)
- Calamansi halves
- Crushed chicharon (optional)
- Pair with:
- Puto (steamed rice cakes)
- Pandesal (Filipino bread rolls)
- Steamed rice (kanin)
Troubleshooting
- Noodles too soft: Reduce cooking time and liquid amount
- Dish too dry: Add broth gradually, 1/4 cup at a time
- Vegetables too soft: Add them later in the cooking process
- Noodles breaking: Use tongs instead of spatula, handle gently
Ingredient Alternatives
- Chicken: Can use pork or shrimp
- Ground pork: Ground chicken or turkey
- Fresh miki: Egg noodles
- Sotanghon: Bean thread noodles or bihon
- Oyster sauce: Soy sauce with a pinch of sugar
- Sesame oil: Any neutral cooking oil
- Green beans: Snow peas or snap peas
Storage & Reheating
- Refrigerate in airtight container up to 3 days
- Not recommended for freezing
- Reheat in:
- Microwave: 2-3 minutes, stirring halfway
- Stovetop: Low heat with splash of water
- Avoid reheating multiple times
Variations
- Pancit Langlang Batangas: Stir-fried version with bihon
- Pancit Langlang Iloilo: Soup version with molo wrapper
- Pancit Langlang Cavite: Similar to Pancit Mami
- Modern Fusion: Add Chinese sausage, mushrooms, or seafood
FAQs
- Why combine two types of noodles?
- Creates interesting texture contrast
- Each noodle absorbs flavors differently
- Traditional preparation method
- Can I make this ahead?
- Best served fresh
- Can prep ingredients day before
- Store components separately if needed
- Is this dish spicy?
- Traditional version is not spicy
- Can add chili flakes or sauce to taste
- Why was this Jose Rizal’s favorite?
- Combined local and Chinese influences
- Comfort food qualities
- Reminiscent of home during European stays
- Can I make it vegetarian?
- Replace meat with tofu or mushrooms
- Use vegetable broth
- Check oyster sauce for vegetarian version
Nutrition
The Story Behind Pancit Langlang
Long before Pancit Langlang graced modern Filipino tables, it earned a special place in Philippine history as Jose Rizal’s favorite comfort food. During his exile in Europe in the late 1800s, our national hero would often write to his brother Paciano, specifically requesting these noodles be sent to him – a testament to the dish’s irresistible appeal that transcended borders and time.
What makes this historical connection even more fascinating is Rizal’s mention of Pancit Langlang in his seminal novel, El Filibusterismo. In Chapter XXV, titled “Tawanan-Iyakan,” he describes it not just as a noodle dish but as “sopas na pinakamabuti” (the best soup). This literary reference offers us a glimpse into how this beloved dish was enjoyed during the Spanish colonial period, when it was served as a soup rather than the stir-fried version we know today.
The evolution of Pancit Langlang reflects the beautiful diversity of Filipino cuisine. Each region has embraced and adapted the dish to its local tastes and ingredients. In Iloilo, you’ll find a soup version that incorporates pancit molo wrappers, while Cavite’s interpretation leans closer to pancit mami. Perhaps most similar to the modern version is Batangas’ take, which combines fresh miki noodles with either bihon or sotanghon in a satisfying stir-fry.
Originally, “langlang” referred not to the dish itself but to a specific type of noodle – a flat, thin miki similar to what we use today. Over time, the name came to represent the entire dish, showcasing how Filipino food traditions evolve while maintaining their historical roots. The combination of two types of noodles in modern versions speaks to our culture’s knack for fusion, bringing together different textures and flavors in one harmonious dish.
What’s particularly remarkable about Pancit Langlang is its staying power. While many colonial-era dishes have faded into obscurity, this noodle dish has remained relevant, adapting to changing tastes while maintaining its essential character. Today’s version, with its mixture of fresh miki and sotanghon, tender meats, and crisp vegetables, offers a perfect balance of textures and flavors that continues to captivate Filipino food lovers, just as it did over a century ago.
This dish embodies not just Filipino culinary ingenuity but also our deep connection to food as a bridge between past and present. Each bowl of Pancit Langlang serves as a delicious reminder of our rich culinary heritage, making it more than just a meal – it’s a taste of Philippine history.
