Pancit Sotanghon

Pancit Sotanghon Guisado is a Filipino noodle dish where Juicy chicken strips, soft chicken liver, and fresh veggies all come together with the soft sotanghon noodles. Each bite has a mix of delicious flavors from the soy sauce, garlic, and onions. Pancit sotanghon guisado is best enjoyed with a drizzle of fresh calamansi extract with some load bread on the side. Yum!

Pancit Sotanghon Recipe

Ingredients:

• 250 grams glass noodles
• 5 cloves garlic (chopped)
• 1 large onion (chopped)
• 250 grams chicken breast (sliced into strips)
• 250 grams chicken liver (sliced)
• 3 tablespoons oyster sauce
• 3 tablespoons soy sauce
• 1 pc chicken broth cube
• 1/2 cup snow peas
• 250 grams cabbage (chopped)
• 1 small carrot (sliced into small pieces)
• 1 small red bell pepper (sliced into thin strips)
• black pepper to taste
• 1 tablespoon atsuete seeds (or 1/2 atsuete powder)
• 2 to 3 cups water

Directions:

1. Place the vermicelli noodles in a large bowl. Soak them in warm water for a few minutes until softened. Set aside until ready to use.
2. Heat some oil in a pan. Add the chopped garlic and onion. Saute them for a few minutes until aromatic. Then, add the sliced chicken breast and saute until it changes color. Add the soy sauce and saute a bit before adding the sliced chicken liver. Drizzle some black pepper and continue sauteing for a few minutes.
3. Add the snow peas, carrots, and oyster sauce. Saute again for a few minutes. Cover the pan and let it cook for a couple of minutes. Then, add the red bell peppers, and cabbage. Toss gently for a few minutes until the cabbage shrinks a little. Remove the veggies and chicken from the pan and transfer to a container. Set aside.
4. In a small bowl, add the atsuete seeds and extract the pigment in water. Alternatively, you can just use atsuete powder. Strain the seeds and set aside.
5. Using the same pan, add 2 cups of water. Then, add the chicken broth cube, soy sauce, oyster sauce, atsuete water, and black pepper. Stir a bit and bring to a boil. Once boiling, add the softened vermicelli noodles. Toss until the broth has been fully absorbed or almost reduced.
6. During the last minute of cooking, add the veggie and chicken mixture. Toss gently until all the sauce has been completely dried up. When all the ingredients come together, turn the heat off.
7. Transfer the pancit sotanghon guisado to a serving plate. Top with some chicharon bits, eggs, spring onions and serve it with some fresh calamansi on the side. Yum!

What is Pancit Sotanghon Guisado?

The history of Pancit Sotanghon Guisado traces back to the rich culinary heritage of the Philippines. This delectable dish has its roots in the Filipino culture, where noodles play a significant role in traditional cuisine. “Pancit” refers to any noodle dish, and “sotanghon” specifically refers to the transparent, delicate glass noodles used in this recipe.

Historically, noodles were introduced to the Philippines by Chinese immigrants, and over time, they became an integral part of Filipino cooking. Pancit dishes like Sotanghon Guisado evolved as a result of cultural fusion, blending Chinese culinary techniques with local ingredients and flavors.

Pancit Sotanghon Guisado typically combines ingredients that reflect the diversity of the Philippines – chicken, vegetables, and often, chicken liver. The sautéing process imparts a unique aroma and taste, while the use of soy sauce and other seasonings adds depth to the flavor profile.

This dish has become a staple at Filipino gatherings, celebrations, and everyday meals, showcasing the heartwarming essence of Filipino hospitality. Pancit Sotanghon Guisado carries not only the flavors of the Philippines but also the stories and traditions that have been passed down through generations, making it a beloved and cherished part of Filipino cuisine.

Pancit Sotanghon Guisado

We cant really deny why Filipino’s love the pancit and bread and the pancit and rice combination. Although frowned upon by other countries because we are having carbs on carbs, this type of combinations means a longer life for us with a bonus of a very yummy and filling meal.

While there are a lot of Pinoy noodles, the pancit sotanghon guisado is my ninang’s favorite. Many are confused with the bihon and sotanghon but if you’re a bonafide Pinoy, the two are very distinct in nature. Sotanghon noodles are much light and chewy and in best in absorbing broths.

If you wanna know how to make pancit sotanghon guisado, read and follow the simple steps below. Happy cooking!

How to cook Pancit Sotanghon Guisado

Preparing a delicious Pancit Sotanghon Guisado is very quick and simple. If you have tried making other noodle dishes in the past, then this recipe will be super easy for you.

To start, place the glass noodles in a large bowl and soak them in warm water for a few minutes until they’re soft and pliable. Unlike other noodles which are boiled, soaking the sotanghon beforehand makes it faster to fully cook for later.

While the noodles soak, heat oil in a pan and add the chopped garlic and onion. Saute them briefly until they become fragrant. Then, add the chicken breast and cook until it changes color. If you have extra time for preparation, a hack is to marinate the chicken beforehand in soy sauce for extra flavor.

Once the chicken is ready, toss in the sliced chicken liver, and sprinkle some black pepper for an added kick. Add the snow peas, carrots, and the cabbage. To make chopping easier, try using a food processor. After putting the cabbage in the pan, it might look full for a while but the cabbage shrinks once heated. After a quick saute, set aside the chicken and veggies.

In a small bowl, extract the color from the atsuete seeds using water, or simplify by using atsuete powder. Strain the seeds for a vibrant hue. Now, in the same pan, add 2 cups of water, chicken broth cube,  soy sauce, oyster sauce, and the atsuete water. You may adjust the ingredients depending on your liking. This broth will be the sauce of the pancit sotanghon once fully absorbed so make sure to do a quick taste test.  Bring it to a boil and add the softened vermicelli noodles. Save time by using pre-made chicken broth.

During the last minute of cooking, add back the cooked chicken and veggies. Toss gently until the sauce dries up. Finally, serve your Pancit Sotanghon Guisado on a plate. Elevate it with chicharon bits, sliced boiled eggs, and fresh spring onions for added crunch and color. Don’t forget a squeeze of fresh calamansi on the side for a burst of citrusy goodness. With these simple hacks, you’re ready to savor every bite of your flavorful Pancit Sotanghon Guisado. Yum!

Paano Magluto ng Pancit Sotanghon

Mga Sangkap:

• 250 grams ng sotanghon
• 5 butil ng bawang (hiniwa)
• 1 malaking sibuyas (hiniwa)
• 250 grams picho (hiniwa ng strips)
• 250 grams atay ng manok (hiniwa)
• 3 kutsarang oyster sauce
• 3 kutsarang toyo
• 1 pirasong chicken broth cube
• 1/2 tasa ng chicharo
• 250 grams repolyo (hiniwa)
• 1 maliit na karot (hiniwa)
• 1 maliit na red bell pepper (hiniwa ng manipis)
• paminta
• 1 kutsarang buto ng atsuete (o 1/2 kutsarang atsuete powder)
• 2 – 3 tasang tubig

Paano Lutuin:

1. Ilagay ang sotanghon sa isang malaking bowl. Ibabad sa mainit na tubig ng ilang minuto hanggang sa lumambot. Isantabi.

2. Magpainit ng kaunting mantika sa kawali. Ilagay ang hiniwang bawang at sibuyas. Igisa ang mga ito ng ilang minuto hanggang sa maging mabango. Sunod na ilagay ang pecho at igisa hanggang sa mag-iba ang kulay. Timplahan ng konting toyo at igisa nang kaunti bago ilagay ang atay ng manok. Budburan ng kaunting paminta at igisa pa ng ilang minuto.

3. Ilagay ang chicharo, carrots, at oyster sauce at gisahin ng dahan dahan. Takpan ang kawali at hayaang maluto ng mga ilang minuto. Sunod na ilagay ang red bell pepper at repolyo. Haluin para maluto. Alisin muna ang mga gulay at manok mula sa kawali at ilipat sa isang lalagyan. Isantabi.

4. Sa isang maliit na bowl, ilagay ang mga buto ng atsuete at haluin hanggang kumulay sa tubig. Pwede ring gumamit nalang ng atsuete powder. Salain ang mga buto ng atsuete. Isantabi.

5. Gamit ang parehong kawali, lagyan ito ng 2 tasa ng tubig. Ilagay ang chicken broth cube, toyo, oyster sauce, atsuete water, at paminta. Haluin ng kaunti at hayaang kumulo. Kapag kumukulo na, ilagay ang pinalambot na sotanghon. Haluin hanggang maabsorb ng sotanghon ang sabaw o halos umonti na ang sabaw.

6. Sa huling minuto ng pagluluto, ilagay ang mga gulay at manok. Haluin hanggang maiga ang sabaw. Patayin ang apoy.

7. Ilipat ang pancit sotanghon guisado sa isang serving plate. Lagyan ng chicharon, itlog, sibuyas, at ihain kasama ng calamansi sa gilid. Yum!