Pancit Sotanghon Guisado (Stir Fried Glass Noodles) Recipe by Minda
Cooking Instructions 30 min 1 Boil chicken in water with a pinch of salt until cooked through (about 20 minutes). Let it cool, then shred. Reserve at least 1 cup of the broth. 2 While the chicken is cooking, soak sotanghon in warm water for 10 minutes. Drain and set aside. Cut into manageable lengths with scissors. 3 Heat annatto oil in a large wok or pan. Sauté garlic until golden, then add onions and cook until soft. Add shredded chicken and cook for 2 minutes. Pour in soy sauce, oyster sauce, fish sauce, and a bit of broth. Stir to coat the chicken well. 4 Add hard vegetables first: carrots, green beans, celery (optional), mushrooms. Cook 2–3 minutes. Add cabbage last to keep it crisp-tender. 5 Add soaked sotanghon to the pan. Toss everything gently to avoid breaking the noodles. Add more chicken broth a little at a time until the noodles are soft, flavorful, and coated (not soupy). Season with black pepper. 6 Taste and adjust seasoning with more soy sauce or fish sauce if needed. Mix thoroughly until noodles are evenly colored and heated through. Transfer to a serving platter. Top with fried garlic, chopped green onions, calamansi slices, and optional chicharon or eggs. 1 Boil chicken in water with a pinch of salt until cooked through (about 20 minutes). Let it cool, then shred. Reserve at least 1 cup of the broth. 1 Boil chicken in water with a pinch of salt until cooked through (about 20 minutes). Let it cool, then shred. Reserve at least 1 cup of the broth. 2 While the chicken is cooking, soak sotanghon in warm water for 10 minutes. Drain and set aside. Cut into manageable lengths with scissors. 2 While the chicken is cooking, soak sotanghon in warm water for 10 minutes. Drain and set aside. Cut into manageable lengths with scissors. 3 Heat annatto oil in a large wok or pan. Sauté garlic until golden, then add onions and cook until soft. Add shredded chicken and cook for 2 minutes. Pour in soy sauce, oyster sauce, fish sauce, and a bit of broth. Stir to coat the chicken well. 3 Heat annatto oil in a large wok or pan. Sauté garlic until golden, then add onions and cook until soft. Add shredded chicken and cook for 2 minutes. Pour in soy sauce, oyster sauce, fish sauce, and a bit of broth. Stir to coat the chicken well. 4 Add hard vegetables first: carrots, green beans, celery (optional), mushrooms. Cook 2–3 minutes. Add cabbage last to keep it crisp-tender. 4 Add hard vegetables first: carrots, green beans, celery (optional), mushrooms. Cook 2–3 minutes. Add cabbage last to keep it crisp-tender. 5 Add soaked sotanghon to the pan. Toss everything gently to avoid breaking the noodles. Add more chicken broth a little at a time until the noodles are soft, flavorful, and coated (not soupy). Season with black pepper. 5 Add soaked sotanghon to the pan. Toss everything gently to avoid breaking the noodles. Add more chicken broth a little at a time until the noodles are soft, flavorful, and coated (not soupy). Season with black pepper. 6 Taste and adjust seasoning with more soy sauce or fish sauce if needed. Mix thoroughly until noodles are evenly colored and heated through. Transfer to a serving platter. Top with fried garlic, chopped green onions, calamansi slices, and optional chicharon or eggs. 6 Taste and adjust seasoning with more soy sauce or fish sauce if needed. Mix thoroughly until noodles are evenly colored and heated through. Transfer to a serving platter. Top with fried garlic, chopped green onions, calamansi slices, and optional chicharon or eggs. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Rustic & Smoky Breakfast Sandwich Banana Peanut Butter Pancakes Classic Chinese Shrimp Fried Rice Best Moist Banana Bread Classic Crispy Fried Garlic Wings (Filipino Style) Rustic & Smoky Breakfast Sandwich Banana Peanut Butter Pancakes Classic Chinese Shrimp Fried Rice Best Moist Banana Bread Classic Crispy Fried Garlic Wings (Filipino Style) Cake Pops with Cake Mix & Sour Cream Chatpatta corn Spam Musubi Shrimp Skewers Recipe (No Grill) Classic Crispy Fried Garlic Wings (Filipino Style) Classic Chinese Shrimp Fried Rice Spicy Takeout-Style Kung Pao Shrimp Pasta Spicy Bang Bang Shrimp Honey Garlic Wings Best Moist Banana Bread Cake Pops with Cake Mix & Sour Cream Chatpatta corn Spam Musubi Shrimp Skewers Recipe (No Grill) Classic Crispy Fried Garlic Wings (Filipino Style) Classic Chinese Shrimp Fried Rice Spicy Takeout-Style Kung Pao Shrimp Pasta Spicy Bang Bang Shrimp Honey Garlic Wings Best Moist Banana Bread