📝 About This Recipe
Pancit Sotanghon is a beloved Filipino classic featuring slippery, translucent glass noodles that soak up a savory, chicken-infused broth. This stir-fried version is elevated by the vibrant orange hue of annatto oil and a medley of crisp vegetables and tender proteins. It is the ultimate comfort food, traditionally served at celebrations to symbolize long life and prosperity, offering a delicate texture and a deeply umami finish.
🥗 Ingredients
The Noodles
- 250 grams Sotanghon (Mung Bean Thread Noodles) (soaked in room temperature water for 15 minutes then drained)
Aromatics and Proteins
- 1 piece Chicken Breast (boiled and shredded)
- 2 pieces Chinese Sausage (Lap Cheong) (thinly sliced diagonally)
- 5 cloves Garlic (minced)
- 1 medium Red Onion (thinly sliced)
- 3 tablespoons Annatto (Achuete) Oil (for that signature golden color)
Vegetables and Broth
- 1 large Carrots (julienned)
- 2 cups Cabbage (shredded)
- 1/2 cup Green Beans (thinly sliced on a bias)
- 1/4 cup Wood Ear Mushrooms (Tengang Daga) (rehydrated and sliced)
- 3 cups Chicken Broth (low sodium preferred)
Seasoning and Garnish
- 2 tablespoons Soy Sauce (to taste)
- 1 tablespoon Fish Sauce (Patis) (for depth of flavor)
- 1/2 teaspoon Ground Black Pepper
- 3-4 pieces Calamansi or Lime (cut into wedges)
- 2 stalks Green Onions (chopped)
- 2 tablespoons Toasted Garlic (for crunch)
👨🍳 Instructions
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1
Place the dry sotanghon noodles in a large bowl and cover with room temperature water. Let them soak for about 15-20 minutes until pliable, then drain and set aside. Use kitchen shears to cut the noodles into shorter strands for easier eating.
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2
Heat the annatto oil in a large wok or wide pan over medium heat. If you don't have annatto oil, heat vegetable oil and steep 1 tablespoon of annatto seeds until the oil turns bright red, then discard the seeds.
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3
Add the sliced Chinese sausage to the wok and sauté for 2 minutes until the fat renders and the edges become slightly crispy.
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4
Add the onions and garlic to the pan. Sauté until the onions are translucent and the garlic is fragrant, being careful not to burn the garlic.
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5
Toss in the shredded chicken and wood ear mushrooms. Stir-fry for 3 minutes to allow the proteins to absorb the aromatics and the annatto color.
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6
Add the carrots and green beans. Stir-fry for another 2 minutes until they are slightly softened but still retain a bite.
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7
Pour in the chicken broth, soy sauce, and fish sauce. Bring the mixture to a gentle boil.
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8
Once boiling, add the soaked and drained sotanghon noodles. Use tongs to toss the noodles constantly, ensuring they are submerged in the liquid.
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9
Continue cooking over medium heat until the noodles have absorbed most of the liquid. The noodles should look translucent and shiny.
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10
Add the shredded cabbage during the last 2 minutes of cooking. Toss well until the cabbage is wilted but still bright green.
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11
Season with ground black pepper. Give it a final taste and add more fish sauce or soy sauce if needed.
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12
Transfer to a large serving platter. Garnish generously with chopped green onions and toasted garlic bits.
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13
Serve immediately with calamansi or lime wedges on the side to be squeezed over the noodles just before eating.
💡 Chef's Tips
Don't over-soak the noodles in hot water; room temperature is best to prevent them from becoming mushy. If the noodles look too dry before they are fully cooked, add an extra 1/4 cup of broth at a time. For the best toasted garlic, fry minced garlic in oil over low heat until golden brown, then drain on paper towels. Using high-quality fish sauce (Patis) is the secret to that authentic Filipino 'umami' depth. You can substitute the chicken with pork or shrimp, or keep it vegetarian by using vegetable broth and extra mushrooms.
🍽️ Serving Suggestions
Serve alongside warm Pandesal (Filipino bread rolls) for a traditional afternoon snack. Pair with Filipino Fried Chicken or Lechon Kawali for a hearty festive meal. Provide a small bowl of extra fish sauce and bird's eye chilies for those who like more heat. Enjoy with a cold glass of Sago't Gulaman or iced calamansi juice to balance the savory flavors.