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.
boneless, skinless chicken breasts
onion, peeled and quartered
cellophane noodles (sotanghon)
onion, peeled and chopped
garlic, peeled and minced
carrots, peeled and julienned
green beans, cut thinly on a bias
cabbage, sliced thinly
broth (reserved from poaching the chicken)
fresh miki noodles (thin and flat)
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.
Use tongs to stir-fry to help keep the noodles intact and lessen breakage.