WATCH: How To Cook Pancit Sotanghon Guisado
The other type of pancit that Pinoys love having for merienda.
It's apt that when¬†Pinoys aren't having steamed rice¬†for their meal, noodles is the next best thing to serve. Sotanghon is made from rice flour and when cooked, takes on a translucent quality. It absorbs¬†liquid ingredients well,¬†making¬†it easy to flavor with your choice of broth. This pancit dish is something you can have for merienda or as a main dish!¬†
Pancit Sotanghon Guisado
Makes¬†4 to 5 servings
1 bundle softened dried vermicelli noodles (sotanghon)
3 tablespoons oil
1 medium white onion, sliced
1 clove garlic, minced
1/2 cup cabbage, shredded
1/4 cup Baguio beans, sliced
1/4 cup carrot, sliced into strips
2 stalks celery, sliced
2 tablespoons atsuete oil (annatto oil)
1/2 cup chicken breast, boiled and sliced
2 cups chicken stock
Salt and pepper, to taste
Fried garlic chips, for garnish
Calamansi, to serve
Soy sauce, to serve
Soak sotanghon noodles in a bowl of water until softened. Drain and set aside.¬†
In a wok, heat oil then saut√© onions and garlic. Add cabbage, beans, carrots, and celery. Stir in annatto oil.
Add sliced chicken then pour in the stock. Bring to a boil.
Add¬†soaked noodles and toss to blend with the saut√©ed mixture. Season with salt and pepper. Cover; stir occasionally until all the liquid has been absorbed and evaporated.
Transfer to a plate and top with fried garlic chips. Serve with sliced calamansi and soy sauce as dip.¬†