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.
Pancit Bihon or Pancit Guisado is a Filipino noodle dish and is a staple second to rice. This was brought by the chinese and was localized since then. This Pancit Bihon Recipe uses “Bihon” or rice sticks mixed with pork, chicken, and vegetables. This dish is always served during Fiesta, birthday parties, and other special occasions.
Making Pancit Bihon has never been easier. These days, all you need is to look for a tried and tested Pancit Bihon Recipe and you are all set. Of course, looking for such can be challenging because the internet is filled with lots of information that one needs to validate beforehand. This won’t be a problem anymore. Here at Panlasang Pinoy, we make sure that all our recipes have been tried, tested, and approved before we publish them online. You can now relax and trust that everything will be as expected.
I like Pancit Bihon because it tastes good and it can be a complete meal by ityself. Aside from the fact that I have been eating this since I was a child, there is something really nice in every Pancit Bihon Recipe that is worth liking.
Try this Pancit Bihon Recipe and let me know what you think.
Pancit Bihon Recipe
Author: Vanjo Merano
Serving size: 8
Cuisine: Filipino Recipe
1 lb pancit bihon (Rice Noodles)
1/2 lb. pork, cut into small thin slices
1/2 lb. chicken, cooked, deboned, and cut into thin slices
1/8 lb. pea pods or snow pea
1 cup carrot
1/2 small cabbage, chopped
1 cup celery leaves, chopped finely
1 medium sized onion, chopped
1/2 tbsp garlic, minced
1 pc chicken cube
5 tbsp soy sauce
3 to 4 cups water
In a large pot, Saute the garlic and onion
Add the pork and chicken then let cook for 2 minutes
Add the chicken cube and water then simmer for 15 minutes
Put in the carrots, pea pod, cabbage, and celery leaves and simmer for a few minutes
Remove all the ingredients in the pot except for the liquid and set them aside
In the pot with the liquid in, add the soy sauce and mix well
Add the pancit bihon (makes sure to first soak it in water for about 10 minutes) and mix well. Cook until liquid evaporates completely
Put-in the vegetables and meat that were previously cooked and simmer for a minute or two