Sotanghon Guisado Recipe

Sotanghon Guisado is a noodle dish made from sotanghon. It is also known as cellophane noodles or Chinese vermicelli. The term “guisado” was derived from the Filipino word “gisa” which means to sauté.

This dish is prepared similarly with other popular Filipino noodle dishes such as Pancit Guisado (or Pancit Bihon) and Pancit Canton. A good way to make this dish stand-out is by adding lots of minced garlic during the first steps in cooking. The smell of roasted garlic makes the aroma more appealing and the garlicky taste blends well with the sour taste of squeezed calamansi or lemon juice.

As you might have noticed, the recipe suggests the use of annatto water. This has nothing to do with the taste; it is only intended to provide color to the dish for presentation purposes. Annatto water is simple to make; all you need are annatto seeds and water. Simply soak annatto seeds in warm water and for at least 15 minutes then rub the seeds using your fingers to extract the color. Another original ingredient of this recipe that I can’t find is wood ears. These are edible fungus that resembles small mushrooms. These are locally referred to as “tenga ng daga” because of its shape. This dish will be more complete and will taste even better if you can grab hold of it.

Try this Sotanghon Guisado recipe and let me know your thoughts.

Sotanghon Guisado

Sotanghon Guisado Recipe


  • 1/2 lb vermicelli noodles (sotanghon)
  • 1 lb chicken
  • 1 cup celery, chopped
  • 1 1/2 cups onion, diced
  • 1 teaspoon whole peppercorn
  • 4 cups water
  • 1/4 cup annatto water
  • 2 to 3 tablespoons garlic, minced
  • 1 cup onion leeks, chopped
  • 2 tablespoons fish sauce
  • 1/2 cup carrots, julienned
  • 2 tablespoons cooking oil

Watch the cooking video:

Cooking Procedure

  1. Pour water in the cooking pot and apply heat.
  2. When the water starts boiling, add celery, 3/4 cup diced onions, whole peppercorns, and chicken
  3. Simmer for 40 to 60 minutes then turn off the heat and let cool.
  4. Remove the meat from the chicken using your hands. Discard the bones and skin. Set aside.
  5. Filter the liquid using a strainer and set aside. This will be the chicken broth.
  6. Soak the noodles in water until it becomes soft.
  7. Heat a clean wok or cooking pot and pour-in cooking oil.
  8. When the oil is hot enough, sauté garlic and the remaining 3/4 cup diced onions.
  9. Add-in chicken and cook for 2 minutes.
  10. Pour-in annatto water and chicken broth then bring to a boil.
  11. Stir-in the carrots and half of the chopped onion leeks. Cook for 3 minutes.
  12. Add the noodles and fish sauce then cook for another 2 minutes.
  13. Transfer to a serving plate and top with remaining onion leeks and place lemon or calamansi slices on the side.
  14. Serve hot. Share and enjoy!

Number of servings (yield): 4


  1. Michelle says

    I don’t know if I can get annatto from where I live. If I remove this, will the taste change? This is just for coloring right?

  2. melisa jane juyal says

    Hi Kuya,
    Im so so much addicted into cooking n super lab ko mga recipe mo.I hope pguwi me ng Pnas i could grab ur cook book…LAb ur fud,so simple to understand!!!Im a FAN of PANLASANG PINOy!!!

  3. Jen says

    I’ve been watching your videos at you tube. It’s a great help especially with those people like me who are starting to learn how to cook. I’m enjoying it much,I think I’m going to try to cook this tom for my dadi :) BTW, do you have hard copies of you recipe’s? Where can I find it?