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Pancit Langlang

Pancit Langlang

Pancit Langlang is a delicious combination of fresh miki and cellophane noodles with ground pork, flaked chicken, and tender-crisp vegetables. It's hearty, tasty, and perfect for family dinners or special gatherings.

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 1 onion, peeled and quartered
  • 1 tsp salt
  • 1 tsp peppercorns
  • 2 bay leaves
  • 4 oz cellophane noodles (sotanghon)
  • 2 tbsp vegetable oil
  • 1 onion, peeled and chopped
  • 3 clove garlic, peeled and minced
  • 1 lb ground pork
  • 0.25 cup oyster sauce
  • 2 tbsp sesame oil
  • 1 cup carrots, peeled and julienned
  • 1 cup green beans, cut thinly on a bias
  • 0.5 piece cabbage, sliced thinly
  • 2 cup broth (reserved from poaching the chicken)
  • 16 oz fresh miki noodles (thin and flat)

Instructions

  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 to 1-inch high (I used 6 cups). Bring it to a boil. skimming off foam floats on top.

  3. Cover, reduce heat to low, and gently simmer for about 10 to 15 minutes or until the chicken breasts are just cooked through.

  4. Use a slotted spoon remove chicken and allow to cool. Shred chicken.

  5. Strain the poaching liquid and reserve about 2 cups.

  6. In a bowl, soak cellophane noodles in warm water just until softened. Drain.

  7. Add garlic, onion and Cook it until they soften and get fragrant.

  8. Add ground pork and cook, stirring occasionally, until it gets lightly browned.

  9. Mix in carrots and green beans. Cook for about 1 minute or until half-done.

  10. Add cabbage and cook for another 1 minute or until half-done.

  11. Add oyster sauce and sesame oil. Stir to combine.

  12. Add miki noodles and cellophane noodles.

  13. Add broth, starting with one cup and adding more as needed.

  14. Add shredded chicken.

  15. Using tongs, gently toss together until combined. Add salt and pepper to taste.

  16. Keep cooking until the noodles are cooked yet firm to bite, the liquid is mostly reduced and the vegetables are tender-crisp.

  17. Remove from heat and Transfer it to a serving platter. Garnish with toasted garlic and green onions, if desired. Serve while hot.