Pancit Sotanghon Guisado Recipe

A plate of pancit sotanghon guisado, garnished with green onions, and served with a slice of lemon.

No ratings yet

A taste of Filipino cuisine in every bite, Pancit Sotanghon Guisado is excellent for an afternoon snack or as a main dish. Flavor-packed cellophane noodles with bits of meat, mushroom, and vegetables --- try and judge for yourself!

Prep Time20

Cook Time50

Total Time1 10

Course: Main Course

Cuisine: Filipino

Servings:

Calories: 267kcal

Author: Neriz

Equipment

Ingredients

1/2 piece chicken breast, with skin and bones
100 grams sotanghon noodles (abour 3.50 ounces)
1 tablespoon achuete seeds (annatto)
2 to 3 tablespoons oil
2 cloves garlic, sliced thinly
1 small onion, sliced thinly
1 small carrot, julienned
1 stalk celery, chopped thinly
15 to 20 pieces snap peas, chopped
1/2 to 3/4 cup cloud ear mushrooms (tengang daga), rehydrated and chopped roughly
2 to 3 teaspoons fish sauce
salt and pepper
green onions, chopped (optional for serving)

Instructions

Combine the chicken breast with 2 & 1/2 cups of water in a medium saucepan.
Season with salt, cover with a lid, and bring to a boil.
Simmer until the meat is cooked --- and do not throw the water away after cooking.
Combine the achuete seeds with a 1/4 cup of hot water, then set aside.
Place the sotanghon noodles in a bowl of room-temperature water.
(NOTE: Ensure the noodles are fully submerged to soften them.)
Once the chicken is cool enough to handle, use your hands to pull the meat from the skin and bones --- try to keep them almost the same size as the vegetables.
Use your fingers to rub the achuete seeds together, turning their water into orange-reddish color, then set it aside.
Place a wok (or skillet) over medium-high heat.
Add and heat the oil.
Once the oil is ready, add garlic, onion, and sauté until they soften.
Add the chopped carrot and celery and cook for a couple of minutes.
Add the meat, chopped mushrooms, and snap peas, then combine.
Use a strainer to pour the achuete water into the wok.
Add 3/4 cup of the water from cooking the meat earlier.
Cover with a lid and bring to a quick boil.
Use a colander or strainer to drain the sotanghon.
Uncover the wok, taste, and season with fish sauce and pepper.
Add the drained sotanghon and mix to combine everything evenly --- keep mixing until the noodles are cooked.
Transfer your pancit sotanghon guisado into plates and garnish with chopped green onions, if desired.
Serve with calamansi or lemon slices --- enjoy!

Notes

Cook's Tip #1: Do not add too much water when cooking the chicken --- it should be just enough to submerge the meat.
Cook's Tip #2: Remove the white stuff that floats on top when boiling the chicken.
Cook's Tip #3: Remember to cut the noodles into shorter strands before adding them to the wok --- using a pair of kitchen scissors will make it easier.

Nutrition