Pancit Langlang

Pancit Langlang is a delicious combination of fresh miki and cellophane noodles with ground pork, flaked chicken, and tender-crisp vegetables. It’s hearty, tasty, and perfect for family dinners or special gatherings.

I came across this Pancit Langlang on Youtube when I was researching our regional varieties of pancit, and its list of ingredients caught my interest. It’s not uncommon to combine different types of noodles in one pancit dish, miki bihon being a prime example, but the addition of ground pork was a new concept to me.

And the fact that Pancit Langlang is claimed to have been Jose Rizal’s favorite was a selling point for me! Who can resist something so old and so rich in history, right?

In the book, he actually referred to this pancit as sopas (soup). In my further readings, Pancit Langlang appears not a type of noodle dish but a type of noodle that is similar to our modern-day flat, thin miki.

Various regions in the Philippines have some form or another of Pancit Langlang. Iloilo has a noodle soup version which uses Pancit Molo while Cavite’s similar to the Pancit Mami and Batangas’ is a stir-fried combination of miki and either bihon or sotanghon.

How to serve and store

  • As with other pancit dishes, pancit langlang is a delicious and filling midday snack or main meal. It also makes a tasty addition to parties or special occasions.
  • Enjoy with puto, pandesal, or steamed rice.
  • Transfer leftovers to a container with a lid and refrigerate for up to 3 days. This dish doesn’t freeze well


  • 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)

Cooking Tips

  • While ground pork is a standard ingredient, this pancit is the perfect canvas for whatever assortment of protein and veggies you have on hand. Feel free to add or swap Chinese-style sausage, kinchay (Chinese celery), tenga ng daga (black fungus), and hibi (dried baby shrimp).
  • You can also top the cooked noodles with toasted garlic, green onions, and crushed chicharon or chopped lechon kawali, if desired.
  • Poach the chicken instead of boiling. This low heat, moist cooking method helps food retain moisture resulting in juicy, flavorful chicken pieces. Plus you also get a full-bodied poaching liquid to pull together the stir-fried noodles!
  • For fast and even cooking, cut the vegetables in uniform and bite sizes.

Leave a Reply