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. For more flavorful noodles, this pancit is served with flaked chicken adobo.
|1||Chicken breast Water|
|4 cup||Cooking oil|
|1||Red onion, chopped|
|2 clove||Garlic, minced|
|2 tbsp||Soy sauce|
|Pinch of salt and ground black pepper|
|Pinch of vetsin (optional)|
|3 cup||Chicken broth|
|1 bundle||Sotanghon (soaked in water for 15 minutes, then drained)|
|500 g||Fresh miki, (rinsed and drained)|
|Flaked chicken adobo|
|Red onion rings|
|Chinese parsley or kinchay|
1Boil chicken breast in water for 15-20 minutes. Reserve chicken broth then shred chicken into strips.
2Cook chicken strips in vinegar, soy sauce, and garlic to make adobo. Set aside.
3In a large wok, heat cooking oil. Sauté onions and then the remaining garlic until soft and fragrant. Season with soy sauce, salt, pepper, and vetsin (if using). Pour in chicken broth and bring to a simmer over medium heat.
4dd soaked sotanghon and cook for 2 minutes. Next, add fresh miki noodles. Mix continuously until both noodles are well combined. Cover wok with a lid and simmer for 8-10 minutes over low heat. Add more broth if necessary.
5Pour cooked noodles on a serving platter. Top with flaked chicken adobo, onion rings, chicharon, and kinchay. Serve with calamansi halves.