Pancit Langlang is a heritage Filipino noodle soup with roots dating back to the Spanish colonial era and even mentioned in José Rizal’s El Filibusterismo. Often called Pinoy Ramen in modern times, it’s a hearty noodle dish made from a rich broth of chicken, pork, and dried shrimp, then paired with noodles, vegetables, and toppings like soft-boiled egg and fried garlic. This recipe from Caloocan showcases a traditional yet home-style way of cooking it — flavorful, resourceful, and perfect for sharing with family.
Pansit Langlang aka Pinoy Ramen | Chef Tatung
Ingredients
- 500 g pork ribs
- 2 pcs chicken breast plus wings/neck if available
- 1 medium carrot sliced
- 1 medium onion quartered
- 4 cloves garlic crushed
- 1 tbsp hibi dried shrimp
- 1 tbsp atsuete annatto seeds or powder
- 2 L water
- Noodles & Vegetables
- 150 g Good Life egg noodles steamed
- 150 g Good Life sotanghon/vermicelli
- 1 cup cabbage sliced
- 1 cup wood ear mushrooms tenga ng daga, whole or sliced
- Seasoning & Flavorings
- 1 cup milk fresh or evaporated
- 2 –3 tbsp patis fish sauce
- Ground black pepper to taste
- 1 tsp sesame oil optional
- Toppings
- 2 soft-boiled eggs halved
- 3 tbsp fried garlic
- 2 tbsp chopped spring onions or leeks
How to Cook
Make the broth:
In a large pot, combine pork ribs, chicken parts, garlic, onion, carrots, and dried shrimp.
Simmer for 45 minutes to 1 hour until flavors develop.
Add atsuete for a rich orangey broth.
Prepare the meat:
Remove chicken breast from the broth, shred into pieces, and set aside for topping.
Pick off meat from bones so nothing goes to waste.
Strain the broth:
Remove aromatics and bones, leaving only the clear broth.
Sauté the meats:
In a separate pan, sauté shredded chicken and pork meat with onions.
Pour in the strained broth and bring to a simmer.
Cook the noodles & vegetables:
Add egg noodles and vermicelli to the broth, letting their starch slightly thicken the soup.
Mix in cabbage and wood ear mushrooms until tender.
Final flavoring:
Stir in milk, patis, and pepper.
Adjust taste as needed.
Assemble:
Serve hot in bowls.
Top with shredded chicken, fried garlic, spring onions, soft-boiled eggs, and a drizzle of sesame oil.
Pro Tips
Use hibi (dried shrimp) for that authentic old-fashioned depth of flavor.
Annatto (atsuete) not only adds color but also a subtle earthy tone — adjust amount for desired richness.
Make the soft-boiled eggs ahead for convenience.
Pancit Langlang is about resourcefulness — use whatever meats or vegetables you have on hand.
Best Paired With
Pandesal or crusty bread to soak up the broth.
A side of lumpiang shanghai or fried tokwa’t baboy.
Calamansi juice or iced tea to balance the savory richness.
