Pancit Langlang translates to “Stir-Fried Noodles.”

Pancit Langlang, a delightful Filipino dish, translates to "Stir-Fried Noodles." This savory and satisfying meal is a perfect blend of flavors, textures, and colors, showcasing tender chicken, ground pork, and a variety of vegetables all beautifully intertwined with noodles. Ideal for gatherings or a family meal, Pancit Langlang not only satisfies hunger but also brings people together through its rich culinary heritage.

Ingredients

• 1 pound (450 g) boneless, skinless chicken breasts
• 1 onion, peeled and quartered
• 1 teaspoon (5 g) salt
• 1 teaspoon (5 g) peppercorns
• 2 bay leaves
• 4 ounces (113 g) cellophane noodles (sotanghon)
• 2 tablespoons (30 ml) vegetable oil
• 1 onion, peeled and chopped
• 3 cloves garlic, peeled and minced
• 1 pound (450 g) ground pork
• 1/4 cup (60 ml) oyster sauce
• 2 tablespoons (30 ml) sesame oil
• 1 cup (130 g) carrots, peeled and julienned
• 1 cup (125 g) green beans, cut thinly on a bias
• 1/2 small cabbage, sliced thinly
• 2 cups (480 ml) broth (reserved from poaching the chicken)
• 16 ounces (450 g) fresh miki noodles (thin and flat)

Directions

1. In a large pot, arrange chicken in a single layer. Add quartered onions, salt, peppercorns, and bay leaves.
2. Add enough cold water to cover chicken by about 1 inch (2.5 cm) and bring to a boil, skimming any scum.
3. Cover, reduce heat to low, and simmer for 10-15 minutes or until the chicken is cooked through.
4. Remove chicken, cool, shred, and set aside. Strain the poaching liquid and reserve about 2 cups (480 ml).
5. Soak cellophane noodles in warm water until softened, then drain.
6. In a wok, heat vegetable oil over medium heat, then sauté chopped onions and minced garlic until softened.
7. Add ground pork and cook until lightly browned.
8. Add carrots and green beans; cook for about 1 minute until half-done.
9. Add cabbage and cook for another minute until tender.
10. Stir in oyster sauce and sesame oil, combining well.
11. Add miki noodles and soaked cellophane noodles, mixing thoroughly.
12. Pour in broth, starting with one cup (240 ml) and adding more as needed for desired consistency.
13. Add the shredded chicken and gently toss using tongs to combine everything evenly.
14. Season with salt and pepper to taste.
15. Cook until noodles are firm yet cooked through, and the liquid is mostly reduced.
16. Transfer to a serving platter and garnish with toasted garlic and green onions, if desired.
17. Serve hot.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Nutrition Info (per serving): Approximately 350 calories, 15g fat, 30g carbohydrates, 25g protein.

How to Serve

Pancit Langlang is best served hot right after preparation. Pair it with a side of fresh lemon or lime wedges to drizzle over the dish for an added kick. You can also accompany it with steamed rice and your favorite dipping sauces, such as soy sauce or vinegar, to enhance its flavors. Garnishing with green onions and toasted garlic not only adds visual appeal but also elevates the taste, making for a beautiful and inviting presentation.

FAQs

What can I substitute for fresh miki noodles?
You can use any type of egg noodles or chow mein noodles as a substitute if fresh miki noodles are unavailable.

Can I make Pancit Langlang ahead of time?
Yes, you can prepare the ingredients in advance and cook them closer to meal time. The dish is best fresh but can be stored in the refrigerator for up to 2 days.

Is Pancit Langlang gluten-free?
To make Pancit Langlang gluten-free, ensure that you use gluten-free soy sauce and check that your miki and cellophane noodles do not contain any wheat or gluten ingredients.

Print Recipe

Pancit Langlang

Pancit Langlang is a delightful Filipino stir-fried noodle dish featuring tender chicken, ground pork, and a variety of vegetables, perfect for gatherings and family meals.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Dinner, Main Course

Cuisine: Filipino

Keyword: Chicken Noodles, Filipino Cuisine, Pancit Langlang, Pork Noodles, Stir-Fried Noodles

Servings: 6 servings

Calories: 350kcal

Ingredients

For the chicken

• 1 pound boneless, skinless chicken breasts
• 1 each onion, peeled and quartered
• 1 teaspoon salt
• 1 teaspoon peppercorns
• 2 each bay leaves

Noodles and oil

• 4 ounces cellophane noodles (sotanghon) Soaked in warm water until softened
• 2 tablespoons vegetable oil For sautéing
• 16 ounces fresh miki noodles Thin and flat noodles

Vegetables and seasonings

• 1 each onion, peeled and chopped
• 3 cloves garlic, peeled and minced
• 1 pound ground pork
• 1/4 cup oyster sauce
• 2 tablespoons sesame oil
• 1 cup carrots, peeled and julienned
• 1 cup green beans, cut thinly on a bias
• 1/2 small cabbage, sliced thinly
• 2 cups broth (reserved from poaching the chicken)

Instructions

Preparation

• In a large pot, arrange chicken in a single layer. Add quartered onions, salt, peppercorns, and bay leaves.
• Add enough cold water to cover chicken by about 1 inch and bring to a boil, skimming any scum.
• Cover, reduce heat to low, and simmer for 10-15 minutes or until the chicken is cooked through.
• Remove chicken, cool, shred, and set aside. Strain the poaching liquid and reserve about 2 cups.
• Soak cellophane noodles in warm water until softened, then drain.

Cooking

• In a wok, heat vegetable oil over medium heat, then sauté chopped onions and minced garlic until softened.
• Add ground pork and cook until lightly browned.
• Add carrots and green beans; cook for about 1 minute until half-done.
• Add cabbage and cook for another minute until tender.
• Stir in oyster sauce and sesame oil, combining well.
• Add miki noodles and soaked cellophane noodles, mixing thoroughly.
• Pour in broth, starting with one cup and adding more as needed for desired consistency.
• Add the shredded chicken and gently toss using tongs to combine everything evenly.
• Season with salt and pepper to taste.
• Cook until noodles are firm yet cooked through, and the liquid is mostly reduced.

Serving

• Transfer to a serving platter and garnish with toasted garlic and green onions, if desired.
• Serve hot.

Notes

Pancit Langlang is best served hot right after preparation. Pair it with fresh lemon or lime wedges for an added kick. Can be accompanied with steamed rice and dipping sauces like soy sauce or vinegar.