SOTANGHON GUISADO is a kind of Chinese Pancit with “transparent strands” just like a glass and sauteed with meat and assorted vegetables. You can sauté it with chicken, pork or shrimp.
WHAT IS SOTANGHON?
The word Sotanghon is a Filipino word but originally a Chinese name. In english it is called bean-thread noodles or Vermicelli
Sotanghon is a type of noodles that is commonly called as Pancit in the Philippines. These long thin glass or cellophane like noodles are made from mung-bean starch. The most common confusion is they look like bihon noodles, but bihon are made from rice while sotanghon noodles are from mung bean and have a “transparent strands” just like a glass.
Famous recipes for Sotanghon are: Guisado (sautéed with vegetables) and Chicken Sotanghon soup.
- 500g Good Life Sotanghon Vermicelli
- 3 tbsp canola oil
- 1 cup leftover fried chicken(shredded)/or lechon kawali (cubed) or shrimp
- 4 cloves garlic, finely chopped
- 1 onion, chopped
- ¼ cup soy sauce
- 2 cups water or chicken broth, or (bouillon dissolved in 2 cups hot water)
- 2 tablespoon atsuete oil (how to make below)
- pepper powder
- ¼ cabbage, shredded
- 1 small carrot, julienned
- 1 cup Baguio beans, sliced thinly (slant)
- patis, to taste
Suggested Toppings: (optional)
- Chorizo, sliced thinly (slant)
- Lumpiang shanghai, sliced in slant
- fish ball, fried and sliced
- dahon ng sibuyas/spring onions, for garnish
- Boiled Egg, sliced
- In a pot or a large bowl soak the noodles in warm water (about 15-20 minutes)
- While the noodles are soaking, heat the oil in a wok or a large skillet over medium heat.
- Saute the garlic until fragrant, not browned.
- Add the onion and continue to saute until the onions are wilted.
- Add the shredded chicken and continue to saute for about 4 minutes, then add soy sauce.
- Turn the heat to medium high then add the broth and bring it to a boil.
- Stir in the atsuete oil and the pepper powder. Adjust heat down to low and simmer for about 3 minutes.
- Drain the noodles and mix them in with the simmering chicken and broth.
- Then, add the veggies, continue to stir until the noodles are tender enough but firm (not mushy).
- How to make Atsuete/Annatto oil: Fry Atsuete seeds in oil until oil becomes reddish in color. Drain and remove seeds from oil after.
- Remember, the amount of broth needed to cook the sotanghon noodles depends on how long you soaked the noodles in the water. If you soak the sotanghon longer, the less broth you will need while cooking it.
- If you soak it for just 5 minutes, you will need more than 2 cups of water or broth.
- Too much liquid will make the noodles mushy and it will easily break up in tiny pieces; while insufficient liquid will make it dry and rubbery.