3 Ways to Cook Sotanghon Other Than Pancit Guisado

These dishes show the versatility of the not-so-ordinary vermicelli.

CREATED WITH SAPPORO

Veer away from the usual pancit guisado by treating your taste buds to a trip to Vietnam, Thailand, and the Mediterranean. Try these easy-to-make dishes made with Sapporo Long Kow Vermicelli.

1. Red Curry Sotanghon Soup


Looking for something hot and filling to warm you on a cold night? Give this Thai-inspired noodle dish a try—just substitute sotanghon for the egg noodles. The creamy coconut soup balances out the burst of spiciness from the red curry paste.

 

1/2 pack Sapporo Long Kow Vermicelli  

2 tablespoons coconut oil

1 tablespoon ginger, finely chopped

1 tablespoon garlic, finely chopped

6 tablespoons red curry paste

1 liter cream of coconut

2 cups water

500 grams boneless chicken breast, cut into small cubes

kaffir lime leaves, fresh

2 tablespoons fish sauce

1 teaspoon brown sugar

1/2 cup Thai basil, fresh

1/2 cup coriander, chopped

1 red chili, sliced

 

1 Cook Sapporo Long Kow Vermicelli according to the instructions on the package. Drain and set aside.

2 In a saucepan, sauté ginger and garlic in coconut oil over medium heat. Add red curry paste and let it cook for a few seconds.

3 Pour in coconut cream and water. Bring to a boil, reduce the fire, and let it simmer. Stir the mixture lightly.

4 Add chopped chicken and kaffir lime leaves. Cook for a few minutes or until the chicken is thoroughly cooked.

5 Add fish sauce and brown sugar to taste. Bring to a boil.

6 Take off the heat, and sprinkle Thai basil.

7 Serve soup in a bowl with the cooked vermicelli noodles. Top with coriander leaves and chili.

 

2. Viet Noodle Bowl


Trying out a no-rice diet? This vegetable-noodle bowl will be right up your alley. Instead of flat rice noodles, try using sotanghon. To make it a more filling meal, add grilled shrimp or leftover stir-fried beef.  

 

1/4 cup white vinegar

1/4 cup fish sauce

2 tablespoons white sugar

1 lime, squeezed

1 clove garlic, minced

1/4 teaspoon red pepper flakes

1/2 teaspoon vegetable oil

2 tablespoons shallots, chopped

1 pack Sapporo Long Kow Vermicelli

1 cup lettuce, julienned

1 cup bean sprouts

1 cucumber, julienned

1/4 cup carrot, chopped

1 radish, julienned

3 tablespoons cilantro, chopped

3 tablespoons Thai basil, chopped

3 tablespoons fresh mint, chopped

1/4 cup peanuts, crushed

grilled shrimps or stir-fried beef (optional)

 

1 Make the sauce: In a bowl, whisk together vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes. Set aside.

2 In a skillet, pour oil over medium heat. Add shallots and let them cook while stirring lightly until they have caramelized. Set aside.

3 Cook Sapporo Long Kow Vermicelli according to the package instructions, and drain.

4 Place cooked noodles in one half of the serving bowl, and the lettuce and bean sprouts in the other half. Top each bowl with cucumber, carrot, radish, cilantro, basil, mint, peanuts, and the caramelized shallots.

5 Optional: Add grilled shrimps or stir-fried beef as a topping.

6 Pour sauce on top and toss.

 

3. Mediterranean Basmati Rice and Sotanghon Pilaf


When you’re looking for something different from the usual white rice for dinner, give this exotic rice dish a try. You can use long-grain white rice if basmati rice isn’t available, and substitute olive oil for ghee.

 

1 1/2 cup basmati rice

1/4 cup ghee

1/2 cup Sapporo Long Kow Vermicelli, broken to smaller pieces

3 cups water

salt and pepper

parsley, minced for garnish

 

1 In a bowl, rinse basmati rice. Drain and set aside.

2 Brown the noodles: In a saucepan, heat ghee over medium heat until melted. Add the Sapporo Long Kow Vermicelli pieces. Stir until the noodles are golden or dark brown.

3 Add rinsed rice to the pan and stir. Toast the rice, stirring frequently.

4 Add water, salt, and pepper. Bring to a boil, while stirring lightly. Reduce fire to low heat and cover with the lid. Cook for 15 to 20 minutes

5 Remove from heat. Fluff rice and top with parsley.


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This article was created by Summit StoryLabs in partnership with Sapporo.
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