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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
minutes
mins
Cook Time
40
minutes
mins
Total Time
55
minutes
mins
Course:
Main Entree
Cuisine:
Filipino
Servings:
12
Servings
Calories:
205
kcal
Author:
Lalaine Manalo
Ingredients
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
¼
cup
oyster sauce
2
tablespoons
sesame oil
1
cup
carrots, peeled and julienned
1
cup
green beans, cut thinly on a bias
½
small
cabbage, sliced thinly
2
cups
broth (reserved from poaching the chicken)
16
ounces
fresh miki noodles (thin and flat)
US Customary
-
Metric
Instructions
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 to about 1-inch high (I used about 6 cups). Bring to a boil, skimming scum floats on top.
Cover, reduce heat to low, and gently simmer for about 10 to 15 minutes or until the chicken breasts are just cooked through.
With a slotted spoon remove chicken and allow to cool. Shred chicken and set aside.
Strain the poaching liquid and reserve about 2 cups.
In a bowl, soak cellophane noodles in warm water just until softened. Drain and set aside.
In a wok or wide skillet over medium heat, heat canola oil. Add onions and garlic and cook until softened.
Add ground pork and cook, stirring occasionally, until lightly browned.
Add carrots and green beans. Cook for about 1 minute or until half-done.
Add cabbage and cook for another 1 minute or until half-done.
Add oyster sauce and sesame oil. Stir to combine.
Add miki noodles and cellophane noodles.
Add broth, starting with one cup and adding more as needed.
Add shredded chicken.
Using tongs, gently toss together until combined. Season with salt and pepper to taste.
Continue to cook until the noodles are cooked yet firm to bite, the liquid is mostly reduced and the vegetables are tender-crisp.
Remove from heat and transfer to a serving platter. Garnish with toasted garlic and green onions, if desired. Serve hot.
Notes
Use tongs to stir-fry to help keep the noodles intact and lessen breakage.
Nutrition
Calories:
205
kcal
|
Carbohydrates:
5
g
|
Protein:
15
g
|
Fat:
14
g
|
Saturated Fat:
5
g
|
Cholesterol:
51
mg
|
Sodium:
398
mg
|
Potassium:
353
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
105
IU
|
Vitamin C:
14.4
mg
|
Calcium:
31
mg
|
Iron:
0.8
mg