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Dec 1, 2011
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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.   (Click to find more pancit recipes)

Serves
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

 

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.

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.

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

 




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