Pancit Sotanghon
Tender glass noodles tossed with shredded baked chicken, savory pork, and slightly sweet Chinese sausage in a rich soy and oyster sauce. Served with crisp carrots, snap peas, and cabbage, with calamansi or lemon on the side for a fresh, citrusy finish.
Servings: 5 people
Calories: 620kcal
Cost: $
Equipment
- 1 Wok or wide pan Gives the noodles room to be tossed with the meat and vegetables.
- 1 Large mixing bowl For soaking the noodles and for the ice water bath.
Ingredients
- 3/4 lbs sotanghon noodles
- 1/2 baked chicken meat shredded
- 3 pieces Chinese sausages chopped
- 4 oz pork thinly sliced and chopped
- 1/4 cup flat-leaf parsley chopped
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 piece carrot small, julienned
- 15 to 18 pieces snap peas
- 1/2 piece cabbage medium, chopped
- 1 piece yellow onion small, sliced
- 2 cloves garlic crushed
- 3 tablespoons cooking oil
- 1 1/4 cups unsalted chicken broth divided
- salt and ground black pepper to taste
Instructions
- Pour 6 cups of water into a large mixing bowl. Add the sotanghon noodles and soak for 10 minutes, or until slightly softened. Drain and set aside.3/4 lbs sotanghon noodles
- Bring 4 cups of water to a boil. Add the carrots and blanch for 1 minute. Add the snap peas and cabbage and continue blanching for another minute. Transfer the vegetables to a bowl of ice water to stop the cooking process. Drain and set aside.1 piece carrot, 15 to 18 pieces snap peas, 1/2 piece cabbage
- Heat a wok or wide pan over medium heat. Pour in the cooking oil.3 tablespoons cooking oil
- Add the garlic and onion. Saute until the onion softens.2 cloves garlic, 1 piece yellow onion
- Add the Chinese sausage, pork, and shredded baked chicken. Stir-fry for 5 minutes, or until the pork is fully cooked.3 pieces Chinese sausages, 4 oz pork, 1/2 baked chicken
- Add the chopped parsley, soy sauce, and oyster sauce. Pour in 3/4 cup of the chicken broth. Stir and bring to a boil.1/4 cup flat-leaf parsley, 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 1/4 cups unsalted chicken broth
- Add the drained sotanghon noodles. Toss gently until evenly combined with the meat and seasonings. Gradually add the remaining 1/2 cup of chicken broth as needed, allowing the noodles to absorb the liquid until tender.3/4 lbs sotanghon noodles, 1 1/4 cups unsalted chicken broth
- Season with salt and ground black pepper to taste. Toss gently to distribute the seasonings.salt and ground black pepper
- Add the blanched carrots, snap peas, and cabbage. Toss gently and continue cooking for 3 minutes.1 piece carrot, 15 to 18 pieces snap peas, 1/2 piece cabbage
- Transfer the pancit sotanghon to a serving platter. Serve hot with calamansi or lemon on the side. Share and enjoy!
Notes
Soaking water – Use room-temperature water for the soak. Hot water softens glass noodles too quickly and they can turn mushy once they hit the broth.
Noodle brand – Good Life Premium is the sotanghon I recommend when you can find it; the strands hold their shape well after cooking.
Long strands – Dry sotanghon comes in long bundles. Snip the soaked noodles once or twice with kitchen scissors before they go into the pan so they are easier to toss and serve.
Slicing the pork – Freeze the pork for about 20 minutes before slicing. Firm meat is easier to cut thin and then chop small.
Regular broth – If only regular or low-sodium chicken broth is on hand, use it and skip the added salt until you have tasted the noodles at the end.
Nutrition
Serving: 420g | Calories: 620kcal | Carbohydrates: 65g | Protein: 28g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 100mg | Sodium: 940mg | Potassium: 450mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1100IU | Vitamin C: 36mg | Calcium: 60mg | Iron: 3mg