Pancit Langlang
Pancit Langlang is a tasty addition to family dinners or special occasions. This Filipino noodle dish is loaded with ground pork, chicken, and veggies for a hearty and tasty meal.
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pound boneless, skinless chicken breasts
- 1 onion, peeled and quartered
- 1 teaspoon salt
- 1 teaspoon peppercorns
- 2 bay leaves
- 4 ounces cellophane noodles (sotanghon)
- 2 tablespoons vegetable oil
- 1 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)
- 16 ounces 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 about 1-inch high (I used about 6 cups). Bring to a boil, skimming scum 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
With a slotted spoon remove chicken and allow to cool. Shred chicken and set aside.
- 5
Strain the poaching liquid and reserve about 2 cups.
- 6
In a bowl, soak cellophane noodles in warm water just until softened. Drain and set aside.
- 7
In a wok or wide skillet over medium heat, heat canola oil. Add onions and garlic and cook until softened.
- 8
Add ground pork and cook, stirring occasionally, until lightly browned.
- 9
Add 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. Season with salt and pepper to taste.
- 16
Continue to cook 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 to a serving platter. Garnish with toasted garlic and green onions, if desired. Serve hot.