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.
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.