Pancit Langlang Recipe
Pancit Langlang is a storied Filipino noodle dish that combines fresh miki (wheat noodles) and sotanghon (cellophane noodles) with ground pork, shredded chicken, and crisp vegetables in a savory sauce. The dual-noodle composition creates an engaging textural contrast, while the blend of proteins and vegetables offers a complete meal solution. This beloved dish, documented in Jose Rizal's writings and historically prepared in various regional styles across the Philippines, exemplifies the evolution of Filipino-Chinese culinary fusion.
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