Pancit Langlang
User Reviews
4.2
15 reviews
Good
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
55 mins
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Servings
12 Servings
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Calories
205 kcal
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Course
Main Course
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Cuisine
Filipino
Pancit Langlang
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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.
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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)
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 Information
Show Details
Calories
205kcal
(10%)
Carbohydrates
5g
(2%)
Protein
15g
(30%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Cholesterol
51mg
(17%)
Sodium
398mg
(17%)
Potassium
353mg
(10%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
105IU
(2%)
Vitamin C
14.4mg
(16%)
Calcium
31mg
(3%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 5g | 2% |
| Protein | 15g | 30% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 51mg | 17% |
| Sodium | 398mg | 17% |
| Potassium | 353mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 14.4mg | 16% |
| Calcium | 31mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
15 reviews
Good
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