Sotanghon Pancit Guisado
Sotanghon pancit guisado brings in an appetite any time of day! A Filipino stir-fry noodle recipe with vermicelli noodles, fish balls, chicken cutlets and carrots. A complete and flavorful dish that is easy to make!
I am definitely one who doesn’t pass on a great pancit dish. Having sotanghon pancit guisado is like having a complete meal because it has carbs, protein and vegetables. Noodle dishes like pancit bihon or pancit malabon is my go to when we want to take a break from rice.
What is Sotanghon?
Sotanghon or vermicelli noodles are mung bean thread noodles. They are usually packed in coils and sold in Asian stores. I make sure that I have an ample stock in my cupboard in case of cravings attack. Other dishes like batchoy also makes use of sotanghon making it versatile.
What goes into the dish?
The recipe is pretty easy to make and straight forward. Aside from vermicelli…
I used chicken legs and thighs that were cut into small pieces. You can also use shredded chicken breast if you prefer.
Fish balls are also added to make the dish more tasty. Sliced fish cakes serves as a good alternative.
Carrots and cabbage are the vegetables I included but you can also add green beans, mushrooms and strips of bell peppers.
Achuete powder provides the noodles its amber hue. It is made of powdered annatto seeds but doesn’t affect the dish’ taste.
Shrimp broth gives the dish depth of flavor that can be easily made or both.
Seasonings like salt, pepper, oyster sauce, fish sauce completes the dish making it truly delicious and mouth watering.
Tips for best results
Soak sotanghon or vermicelli in hot water then drain before mixing in to ensure they are tender.
You can also use pork or shrimp instead of chicken.
Soak noodles just until it’s tender, oversoaking can make it mushy and soggy.
The secret ingredient is always LOVE
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Sotanghon Pancit Guisado
Ingredients
- 300 grams sotanghon/vermicelli
- 1 liter hot water (for soaking the noodles)
- ¼ cup cooking oil/vegetable oil
- 1 cup fish balls
- ¼ kilo chicken thigh and legs (chopped )
- 1 medium onion (peeled & quartered)
- 3 cloves garlic (chopped)
- 1 tsp salt
- 1 tsp pepper
- 1 ½ tsp fish sauce
- 1 tbsp achuete powder
- 2 cups shrimp stock
- 2 medium carrots (julienned)
- 1 whole cabbage (sliced)
- 2 tbsp soy sauce
- 1 tsp oyster sauce
Instructions
- Soak sotanghon/vermicelli in a bowl of 1 liter hot water. Let sit for 5 minutes or until noodles are tender. Drain water and set aside.
- Heat oil in a large pan or wok over medium heat. Tip in fish balls and cook for 3-5 minutes then transfer in a bowl.
- Using the same pan and oil, fry chicken until cooked through. Add onion and sauté until onion is translucent then fry garlic until fragrant.
- Add salt, pepper, fish sauce and achuete powder. Stir ingredients to incorporate.
- Pour 2 cups shrimp stock and add julienned carrots. Stir to distribute carrots then cover pan with lid. Simmer for 5 minutes or until carrots are tender.
- Add sliced cabbage then simmer again for 5 minutes or until cabbage are soft.
- Pour soy sauce, oyster sauce and sotanghon/vermicelli. Toss in with other ingredients until incorporated. Add fish balls mix then turn down heat to low. Let cook until sauce is reduced then turn off heat.
- Transfer in a serving dish then serve and enjoy. Bon appetit!
