Pancit Lang Lang

A combination of egg noodles and sotanghon gives a delicious play on texture. Topped with crispy lechon kawali and tasty adobo shreds, this hefty Filipino-inspired dish is a meal on its own.

Serves 4  Prep Time 40 minutes  Cooking Time 20 minutes

For the noodles
2 tablespoons corn oil
1 tablespoon chopped onions
1 tablespoon chopped garlic
3 cups chicken stock
150 grams egg noodles (pancit canton), blanched until soft
100 grams vermicelli noodles (sotanghon), blanched until soft

For the sauce
2 tablespoons corn oil
1 tablespoon chopped onions
1 tablespoon chopped garlic
1 cup shredded cabbage
1 cup shredded Baguio pechay
1/4 cup carrot strips
2 cups chicken adobo flakes
salt, pepper, and sugar to taste

For the toppings
250 grams lechon kawali, sliced into 1 1/2-inch pieces
3 hard-boiled eggs, sliced into wedges
1 medium white onion, sliced into rings
2 tablespoons chopped spring onions
6 pieces calamansi, sliced in half, to serve

1  Prepare the noodles: Heat oil in a wok and saute onions and garlic until golden brown; pour in stock and bring to a boil. Stir in noodles. When cooked, transfer to a serving plate.

2  Make the sauce: Heat oil in a wok and saute onions and garlic until fragrant. Stir in vegetables and chicken adobo flakes. Season with salt, pepper, and sugar. When cooked, place on top of the cooked noodles.

3  Top with lechon kawali, boiled eggs, sliced onions, and spring onions. Serve with calamansi.

Photography by Aldwin Aspillera | Food Styling by Katherine Sion of Heny Sison Culinary School | Prop Styling by Rachelle Santos