WATCH: How To Cook Pancit Sotanghon Guisado
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
Takes 35 minutes
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 sauté 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 sautéed 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.