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. This Pancit Langlang recipe is 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 for an authentic Pancit Langlang recipe base.
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 in this Pancit Langlang recipe.
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, completing the Pancit Langlang recipe experience.
Pro Tips
Use hibi (dried shrimp) for that authentic old-fashioned depth of flavor in your Pancit Langlang recipe.
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.
