Found in most lomi panciterias, pancit langlang is Batangas‘ answer to Cebu’s bam-i. It combines two kinds of noodles: fresh miki and sotanghon.
Pancit langlang is typically saucy, with its flavorful broth coming from the boiled chicken that will be later cooked adobo-style for the topping. While this easy recipe only uses chicken breast, you can also add thinly sliced pork liempo or shrimps to make the dish heartier.
Serve this dish hot with a side of pandesal to soak up all its saucy goodness!
Recipe developed by Nina Daza-Puyat and Chef Via S. Pelea.
Recipe Tips
- The additional liquid in the recipe is intended to be used depending on your preference if you like more sauce to your pancit langlang. Feel free to use the amount that you like.
- Don’t overcook the chicken to keep it from drying out. To do this, lower the heat once it starts to boil, allowing it to cook for 10 to 15 minutes. Leave the pot uncovered for a few more minutes, letting the residual heat cook the chicken further. You’ll have a flavorful, well-poached (but not dry!) chicken meat to add to your pancit langlang.
- Add quail eggs to your toppings! It’s a festive and delicious addition to this dish.
- Pancit langlang is a great noodle dish to play with. You can also add vegetables like cabbage, carrots, string beans and other veggie favorites to amp up its health benefits.
Subtitutions & Alternatives
- Fresh miki is the key ingredient in this dish, but this dish specifically highlights the use of two kinds of noodles. You can substitute the sotanghon (also known as vermicelli) with another type of noodle like pancit bihon.
- Not a fan of pork or allergic to shrimp? You can use chopped longganisa, sweet-salty Chinese-style sausage, or local dried mushrooms like wood ear mushrooms (tengang daga) as an alternative, too.
