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Home » Recipes » Lunch Recipes » Sotanghon Guisado Recipe

Sotanghon Guisado Recipe

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Sotanghon Guisado is a noodle dish made from sotanghon. It is also known as rice noodles. 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.

filipino pancit sotanghon guisado recipe

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

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Sotanghon Guisado Recipe

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Author Vanjo Merano

Ingredients

  • 1/2 lb sotanghon noodles
  • 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

Instructions

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

Nutrition

Serving: 4g

Related Recipes:

  • Sardines with Sotanghon and Pechay
    Sardines with Sotanghon and Pechay
  • Spicy Sotanghon Chicken Soup
    Spicy Sotanghon Chicken Soup
  • How to Cook Chicken Sotanghon Tinola
    How to Cook Chicken Sotanghon Tinola
  • Chicken Sotanghon Soup with Malunggay and Sayote
    Chicken Sotanghon Soup with Malunggay…
  • Garlic Butter Shrimp Recipe
    Garlic Butter Shrimp Recipe
  • Leche Flan Recipe
    Leche Flan Recipe

Reader Interactions

Comments

  1. Beth Ann says

    September 26, 2015 at 2:57 am

    Can I substitute spring onions for the onion leeks?

    Reply
    • Vanjo Merano says

      October 4, 2015 at 12:35 pm

      Yes, you may 🙂

      Reply
  2. Michelle says

    December 30, 2011 at 2:34 am

    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?

    Reply
  3. Tanya says

    December 7, 2011 at 9:34 am

    What you put in there are green onions not leeks. :-p

    Reply
  4. Victoria says

    September 16, 2011 at 4:53 am

    I am a fan of your page. 🙂

    Reply
  5. melisa jane juyal says

    September 18, 2010 at 11:51 am

    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!!!

    Reply
    • Panlasang Pinoy says

      September 22, 2010 at 8:24 pm

      Hi Melisa, thanks for visiting. I hope to see you around.

      Reply
  6. mary grace magdales says

    August 9, 2010 at 5:54 am

    thanks a lot for the recipe it help a lot.. more power

    Reply
  7. rowina a. de leon says

    July 6, 2010 at 1:55 pm

    how do you make annato water

    Reply
  8. Jen says

    June 29, 2010 at 9:01 am

    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?

    Reply
  9. Liz says

    June 24, 2010 at 6:33 am

    what is the difference of pancit malabon and pancit luglug ?

    Reply
    • Ka benjie says

      February 18, 2019 at 12:37 pm

      Sotanghon noodle is made from “munggo beans flour”, it is not rice noodles

      Reply
  10. Panlasang Pinoy says

    June 23, 2010 at 10:29 am

    You’re welcome , Hazel.

    Reply

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