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eating pancit langlang from a white bowl
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4.2 from 5 votes

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 Time20 mins
Cook Time40 mins
Total Time55 mins
Course: Main Entree
Cuisine: Filipino
Servings: 12 Servings
Calories: 205kcal


  • 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)


  • 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.


Calories: 205kcal | Carbohydrates: 5g | Protein: 15g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 398mg | Potassium: 353mg | Fiber: 1g | Sugar: 2g | Vitamin A: 105IU | Vitamin C: 14.4mg | Calcium: 31mg | Iron: 0.8mg