📝 About This Recipe
A legendary specialty from Cavite, Pancit Langlang is often called the 'favorite pancit of Jose Rizal' for its comforting, soul-warming qualities. This unique dish marries the textures of glass noodles (sotanghon), egg noodles (miki), and savory molo (wonton) wrappers in a rich, chicken-shrimp broth. It is a masterclass in Filipino-Chinese fusion, offering a symphony of silky textures and umami-rich flavors that transcend the typical stir-fry.
🥗 Ingredients
The Noodles and Wrappers
- 150 grams Sotanghon (Glass) Noodles (soaked in water for 10 minutes and drained)
- 250 grams Fresh Miki (Egg) Noodles (rinsed to remove excess salt)
- 10-12 pieces Molo (Wonton) Wrappers (sliced into 1-inch thick ribbons)
Proteins and Aromatics
- 1 piece Chicken Breast (boiled and shredded)
- 150 grams Pork Belly (sliced into small strips)
- 200 grams Shrimp (peeled and deveined, heads reserved for broth)
- 5 cloves Garlic (minced)
- 1 medium Yellow Onion (chopped)
- 2 tablespoons Annatto (Atsuete) Seeds (steeped in 1/4 cup warm water for color)
Broth and Seasoning
- 6-8 cups Chicken Stock (homemade preferred)
- 3 tablespoons Fish Sauce (Patis) (adjust to taste)
- 1 tablespoon Soy Sauce (for depth of color)
- 1/2 teaspoon Black Pepper (freshly cracked)
Vegetables and Garnish
- 1 medium Carrots (julienned)
- 1/2 small head Cabbage (shredded)
- 3 stalks Green Onions (finely sliced)
- 2 tablespoons Toasted Garlic (for topping)
- 6-8 pieces Calamansi (served on the side)
👨🍳 Instructions
-
1
Prepare the shrimp juice by crushing the reserved shrimp heads in a mortar and pestle with 1/2 cup of chicken stock. Strain through a fine-mesh sieve and set the liquid aside.
-
2
In a large deep pan or wok (kawali) over medium heat, sear the pork belly strips until the fat renders and the meat turns slightly golden.
-
3
Add the minced garlic and onions to the pork. Sauté until the onions are translucent and the garlic is fragrant, taking care not to burn the garlic.
-
4
Incorporate the shredded chicken and shrimp. Stir-fry for 2-3 minutes until the shrimp turns pink.
-
5
Pour in the fish sauce and soy sauce. Stir well to coat the meats and let the flavors develop for a minute.
-
6
Pour in the chicken stock and the prepared shrimp juice. Bring the mixture to a rolling boil.
-
7
Strain the annatto water into the pot, discarding the seeds. This gives the broth its signature warm, golden-orange glow.
-
8
Add the miki noodles and the sliced molo wrapper ribbons to the boiling broth. Cook for 3-4 minutes; the wrappers will act as soft, silky dumplings.
-
9
Add the soaked sotanghon noodles. These will absorb the flavorful broth quickly, so ensure there is enough liquid remaining.
-
10
Toss in the julienned carrots and shredded cabbage. Cook for only 2 minutes to ensure the vegetables retain a slight crunch.
-
11
Season with freshly cracked black pepper. Taste the broth; if it needs more salt, add a splash more fish sauce.
-
12
Once the noodles are tender and have absorbed about 70% of the liquid (this dish should be 'saucy' rather than dry or soupy), turn off the heat.
-
13
Transfer to a large serving platter and garnish generously with toasted garlic and sliced green onions.
💡 Chef's Tips
Always rinse fresh miki noodles under cold water before cooking to remove the salty lye water and excess starch. Don't overcook the molo wrappers; they should be 'al dente' like fresh pasta—silky but not mushy. If the noodles absorb too much liquid before serving, keep a little extra warm chicken stock on hand to loosen the dish. For a truly authentic flavor, use homemade chicken stock made from boiling a whole chicken with ginger and peppercorns. Use a high-quality fish sauce (patis) as it provides the primary salt and umami profile for the entire dish.
🍽️ Serving Suggestions
Serve hot with plenty of fresh calamansi halves to squeeze over the noodles for a bright, acidic lift. Pair with warm 'Pandesal' or 'Monay' bread to mop up the savory sauce. A side of crispy 'Chicharon' (pork cracklings) crushed on top adds a wonderful textural contrast. Serve with a cold glass of iced lemongrass tea or a local citrus juice like Dalandan. This dish is traditionally served during merienda (afternoon snack) or as a festive center-piece for birthdays.