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!
Servings: 10 servings
Calories:
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!