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+ servings

Pancit Sotanghon

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 5
Author: Vanjo Merano


  • 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!


Serving: 5g