Pancit Sotanghon is a delicious noodle dish. This recipe features a combination of ingredients that make the entire dish look and taste special. Pancit Sotanghon is at its best when lemon or calamansi is squeezed on top before eating. Preparing pancit sotanghon is not complicated. Although it seems that there is a lot going on,…
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Pancit Sotanghon is a delicious noodle dish. This recipe features a combination of ingredients that make the entire dish look and taste special. Pancit Sotanghon is at its best when lemon or calamansi is squeezed on top before eating.
Preparing pancit sotanghon is not complicated. Although it seems that there is a lot going on, it will be better to group your ingredients when preparing this dish so that you can save time and avoid confusion. For example, I had the following groups for this recipe: vegetables, meat, and noodles.
I started by soaking the noodles in water to make it soft. It will be ready as soon as I am done with the other ingredients. The next thing that I did was to cook the vegetables using a method called blanching. To blanch means to quickly boil the vegetables in water until done. The veggies are removed from the hot water and transferred to a in a bowl with ice water. This stops the cooking process and helps the vegetable maintain its texture and color. It is the reason why this pancit sotanghon looks good.
The meat for this pancit sotanghon recipe was prepared by sautéing with garlic and onion. The chicken, pork, and Chinese sausage were quickly sautéed before the seasonings were added. Once ready, all I did was to put-in the noodles, toss, and add the vegetables.
If you have not tried cooking pancit sotanghon before, this recipe should give you the confidence. If you have questions or if you need guidance, all you have to do is shoot me a comment.
Try this Pancit Sotanghon Recipe. Cheers!
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- 3/4 lb sotanghon noodles
- ½ baked chicken meat shredded
- 3 pieces Chinese sausage chopped
- 4 ounces pork sliced thinly and chopped
- ½ cup chopped flat leaf parsley
- ¼ cup soy sauce
- 1 small carrot julienne
- 15 to 18 pieces snap peas
- ½ medium cabbage chopped
- 1 small yellow onion sliced
- 2 cloves crushed garlic
- 3 tablespoons cooking oil
- Salt and pepper to taste
- Place 6 cups water on a large mixing bowl. Put-in the vermicelli noodles and soak for 10 minutes or until the noodles becomes a bit soft. Discard the water.
- Boil 4 cups of water. Blanch the carrots, snap peas, and cabbage. Set aside. (note: I explained the concept of blanching in the pancit canton post).
- Heat a wok or wide pan. Pour-in the cooking oil.
- Saute the garlic and onion.
- Once the onion becomes soft, add-in the Chinese sausage, pork, and baked chicken. Cook for 5 minutes.
- Add-in the chopped parsley, soy sauce, and ¾ cup water. Stir and let boil.
- Add the vermicelli noodles. Make sure that the noodles are soft and that excess water has been drained. Toss until all the ingredients are well blended.
- Add salt and ground black pepper as needed.
- Put-in the blanched vegetables; toss and cook for 3 minutes.
- Transfer to a serving plate. Serve.
- Share and enjoy!
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