Craving some pancit? Try Pancit Sotanghon Guisado!
No doubt that when you hear the word pancit here in the Philippines, your stomach somehow manages to whisper to you and your brain suddenly decides you’re hungry, despite eating just a few minutes ago. That’s how irresistible these are.
Now here we have another one of the favorites, the pancit sotanghon guisado! Learn how to make this absolutely incredible dish now and you’ll never have to worry about what to serve for your next family gathering or celebration.
What is Pancit Sotanghon Guisado?
The pancit sotanghon guisado is definitely one of the popular choices when it comes to celebrations and gatherings. This dish is made with what is called the glass noodles or vermicelli noodles, which is, simply put, what sotanghon means.
Ingredients which are often partnered here are chicken, garlic and onions, carrots, vegetables like carrots, celery, and common seasonings such as soy sauce and fish sauce. Most recipes also use annatto powder. These are all stir fried together, hence the term guisado.
How to Cook Pancit Sotanghon Guisado?
It might seem a little bit on the overwhelming side when you look at the recipe because of the sheer number of ingredients compared to other dishes (which is, of course, expected from any type of pancit dishes like pancit canton, pancit bihon, etc.).
But this is actually a straightforward process of cooking, so you just have to be mindful not to overcook the noodles or any of the vegetables.
So, once you get the cooking oil nice and hot, proceed to toss in the garlic and onions, and saute them until they are soft enough. For this recipe, we like to add in the chicken breast now so the other ingredients would also blend with the flavors of the juices of the chicken.
Proceed to add in the other ingredients, giving a good stir every now and then to avoid them from getting burnt and to have them nicely mixed.
Pancit Sotanghon Guisado Tips:
- While it is a good idea to soak the sotanghon noodles first in water for about 5 minutes to soften the texture, it is not required to do since the noodles will still naturally become soft as you cook it with the rest of the ingredients.
- Remember that cooking this dish requires a fast process because we need to stir fry the ingredients. A good tip is to prepare all the ingredients near you, making sure that they are all sliced, before cooking. The noodles tend to be soft and soggy too quickly if left there for too long.
- For best results, the best cooking tools you can use for this is the wok, because it is wide and it will avoid any spills as you fry and stir them all together, but any kinds of wide skillet with a little bit of deepness will do.
- If you find that you’re lacking some of the meaty goodness for the ingredients, you can opt to add more such as chicken liver, or pork cubes, or even seafood, such as shrimp.
- When adding in the vegetables, be mindful of them so as to not overcook them, so you need to stir them very often to also mix well with the other ingredients.
Other Pancit Versions
Pancit Canton is one of the many versions on how to have your pancit. Different places all around the archipelago present us with other versions of popular pancit dishes. Some of these are:
- Pancit Palabok
- Pancit Lusay
- Pancit Canton
- Pancit Luglug
- Pancit Bihon
- Pancit Malabon
- Pancit Habhab
- Pancit Lomi
- Pancit Molo
For a quick reference about this recipe, see the recipe table below:
Pancit Sotanghon Guisado Recipe
- Cooking Pot
- 250 g sotanghon
- 500 g chicken breast, sliced
- 1 pc onion, chopped
- 4 cloves garlic, minced
- 1 pc large-sized carrot, cut into thin strips
- 4 pcs celery stalks, cut into thin strips
- 1 cup string beans, cut into thin strips
- 2 tbsp fish sauce
- 4 tbsp oyster sauce
- 1 tsp annatto powder, diluted in 3 tbsp water
- 3 cups chicken stock, or water
- 1 pcs lemon, or 3 pcs calamansi, cut into wedges
- 2 tbsp cooking oil
- salt and pepper, to taste
- In a cooking pot, pour in the cooking oil and apply medium heat.
- Add in the onions and garlic. Saute for 1 to 2 minutes or until soft and fragrant.
- Add in the chicken breast. Cover and simmer until the juices are reduced.
- Add in the carrots, string beans, fish sauce, and oyster sauce. Stir until well-incorporated.
- Pour in the chicken stock, and diluted annatto. Cook for 2 minutes and then add in the sotanghon noodles. Stir well and cover and simmer for another 5 minutes.
- Add in the celery stalks. Stir until well-incorporated and then cover and cook for 2 to 3 minutes.
- Transfer to a serving tray or serving plate. Serve with lemon and enjoy!
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