Pancit Sotanghon
Pancit Sotanghon is a flavorful Filipino noodle dish made with silky glass noodles and a medley of tender shredded chicken and vibrant, crisp vegetables like carrots, cabbage, and green beans. This dish features a savory blend of soy sauce, fish sauce, and chicken broth, with the optional addition of annatto powder for a warm amber hue. Perfectly seasoned with garlic, onion, and black pepper, Pancit Sotanghon embodies the bold and comforting flavors of Filipino cuisine. Serve it hot, garnished with fresh spring onions and a squeeze of calamansi or lemon for a refreshing citrus kick. Quick to prepare in under 40 minutes, this recipe is ideal for family gatherings and special celebrations, bringing the heartwarming taste of the Philippines to your table.
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Recipe Information
Ingredients
- 250 grams sotanghon (glass noodles)
- 250 grams chicken breast
- 2 tablespoons cooking oil
- 6 cloves garlic, minced
- 1 medium onion, sliced
- 1 medium carrots, julienned
- 2 cups cabbage, shredded
- 1 cup green beans, sliced diagonally
- 4 tablespoons soy sauce
- 2 tablespoons fish sauce
- 4 cups chicken broth
- 1 teaspoon annatto powder (optional for color)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cup spring onions, chopped
- 4 pieces calamansi or lemon wedges (for garnish)
Instructions
Soak the sotanghon (glass noodles) in water for 10 minutes or until softened. Drain and set aside.
Boil the chicken breast in a pot of water until fully cooked, about 10-12 minutes. Remove and allow to cool. Shred the chicken into thin strips and set aside. Reserve the chicken stock for later use.
In a large wok or skillet, heat the cooking oil over medium heat.
Sauté the minced garlic and sliced onion until fragrant and the onion becomes translucent, about 2 minutes.
Add the shredded chicken to the pan and stir-fry for 2 minutes.
Stir in the julienned carrots, shredded cabbage, and green beans. Cook for 3-4 minutes or until the vegetables are partially tender.
Add the soy sauce, fish sauce, and annatto powder (if using) to the mixture, stirring well to combine and coat the ingredients.
Pour in the chicken broth and bring the mixture to a gentle boil. Season with salt and black pepper to taste.
Add the softened sotanghon noodles to the pan and toss gently to combine with the sauce and vegetables. Cook for another 3-5 minutes until the noodles are fully cooked and have absorbed the flavors.
Remove the pan from heat and garnish with chopped spring onions.
Serve the Pancit Sotanghon hot, with calamansi or lemon wedges on the side for an extra burst of citrus flavor.
Nutrition Facts
Calories |
1794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 10343 mg | 450% | |
| Total Carbohydrate | 269.9 g | 98% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 22.7 g | ||
| Protein | 98.0 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 398 mg | 31% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2952 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
