Go Back
–+ servings
Print Recipe

Sotanghon Guisado

Tender glass noodles tossed with shredded chicken, carrots, and green onions in a savory homemade chicken broth. Seasoned with garlic, onion, and fish sauce, with annatto giving the noodles their signature orange color. Topped with fresh green onions and served with calamansi or lemon wedges for a refreshing touch of citrus.
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Course: Dinner, Main Course, Main Dish
Cuisine: Filipino, Southeast Asian
Keyword: chicken recipe, comfort food, filipino pancit, Savory, sotanghon guisado
Servings: 4 people
Calories: 405kcal
Author: Vanjo Merano
Cost: $

Equipment

  • 1 Cooking pot For simmering the chicken and making the broth
  • 1 Wok A wide pot also works for tossing the noodles
  • 1 Strainer For the broth and the annatto water

Ingredients

  • 1/2 lb sotanghon glass noodles
  • 1 lb chicken bone-in, any cut
  • 1 cup celery chopped
  • 1 1/2 cups onion diced, divided
  • 1 teaspoon whole peppercorns
  • 4 cups water
  • 2 tablespoons annatto seeds
  • 1/4 cup warm water for soaking the annatto seeds
  • 2 to 3 tablespoons garlic minced
  • 1 cup green onions chopped, divided
  • 2 tablespoons fish sauce
  • 1/2 cup carrots julienned
  • 1/2 cup dried wood ear mushrooms tenga ng daga, rehydrated and thinly sliced (optional)
  • 1 cup cabbage thinly sliced (optional)
  • 2 tablespoons cooking oil
  • calamansi or lemon wedges for serving
US Customary - Metric

Instructions

  • Pour 4 cups of water into a cooking pot and bring it to a boil.
    4 cups water
  • Add the celery, 3/4 cup of the diced onion, the whole peppercorns, and the chicken.
    1 cup celery, 1 1/2 cups onion, 1 teaspoon whole peppercorns, 1 lb chicken
  • Simmer for 40 to 60 minutes, or until the chicken is fully cooked and tender. Remove the chicken and let it cool slightly.
    1 lb chicken
  • Separate the chicken meat from the bones and skin. Shred the meat into bite-sized pieces and set aside.
    1 lb chicken
  • Strain the cooking liquid and reserve the chicken broth.
  • Soak the sotanghon noodles in water until softened. Drain and set aside. If using wood ear mushrooms, soak them separately until rehydrated, then drain and slice them thinly.
    1/2 lb sotanghon, 1/2 cup dried wood ear mushrooms
  • Soak the annatto seeds in 1/4 cup of warm water for 15 minutes. Rub the seeds gently to release their color, then strain and discard the seeds.
    2 tablespoons annatto seeds, 1/4 cup warm water
  • Heat the cooking oil in a wok or cooking pot.
    2 tablespoons cooking oil
  • Sauté the garlic and the remaining 3/4 cup of diced onion until the garlic turns lightly golden and the onion softens.
    2 to 3 tablespoons garlic, 1 1/2 cups onion
  • Add the shredded chicken and sauté for 2 minutes.
    1 lb chicken
  • Pour in the annatto water and 2 cups of the reserved chicken broth. Bring to a gentle boil.
    2 tablespoons annatto seeds
  • Add the carrots and half of the chopped green onions. If using wood ear mushrooms, add them at this stage. Cook for 3 minutes.
    1/2 cup carrots, 1 cup green onions, 1/2 cup dried wood ear mushrooms
  • Add the softened sotanghon noodles and the fish sauce. Toss gently and cook for 2 to 3 minutes, adding more of the reserved chicken broth a little at a time as needed, until the noodles are tender and have absorbed most of the liquid.
    1/2 lb sotanghon, 2 tablespoons fish sauce
  • If using cabbage, add it and toss gently for 1 to 2 minutes, or until just tender.
    1 cup cabbage
  • Transfer to a serving platter and garnish with the remaining green onions. Serve hot with calamansi or lemon wedges on the side. Share and enjoy!
    1 cup green onions, calamansi or lemon wedges

Video

Notes

Soaking time – Room-temperature water for 10 to 15 minutes is enough for most brands of sotanghon. Hot water softens them too fast and makes them harder to toss without breaking.
Cutting the noodles – Snip the soaked noodles once or twice with kitchen scissors before they go into the pan. Shorter strands are easier to toss and to serve.
Scaling – When doubling the recipe, cook the noodle phase in two batches in the same wok. A full double batch crowds the pan and the noodles at the bottom turn mushy before the top is heated through.
Toasted garlic topping – A spoonful of toasted garlic over each serving goes well with the fresh garlic already in the noodles.

Nutrition

Serving: 350g | Calories: 405kcal | Carbohydrates: 52g | Protein: 20g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 65mg | Sodium: 810mg | Potassium: 420mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2900IU | Vitamin C: 10mg | Calcium: 45mg | Iron: 2mg