WATCH: How To Cook Pancit Sotanghon Guisado
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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!Â
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Pancit Sotanghon Guisado
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Takes 35 minutes
Makes 4 to 5 servings
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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
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1
Soak sotanghon noodles in a bowl of water until softened. Drain and set aside.Â
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2
In a wok, heat oil then sauté onions and garlic. Add cabbage, beans, carrots, and celery. Stir in annatto oil.
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3
Add sliced chicken then pour in the stock. Bring to a boil.
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4
Add soaked noodles and toss to blend with the sautéed mixture. Season with salt and pepper. Cover; stir occasionally until all the liquid has been absorbed and evaporated.
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5
Transfer to a plate and top with fried garlic chips. Serve with sliced calamansi and soy sauce as dip.Â
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