Sotanghon Guisado Recipe (Filipino Glass Noodle Stir-Fry)
Sotanghon Guisado is a popular Filipino noodle dish made with translucent glass noodles, tender chicken, shrimp, and vegetables. It is light yet flavorful, often served during family gatherings, birthdays, and special occasions.
Menu: Sotanghon Guisado
Ingredients
- 200 grams sotanghon (glass noodles)
- 200 grams chicken breast, sliced thinly
- 100 grams shrimp, peeled and deveined
- 1 cup cabbage, shredded
- 1/2 cup carrots, julienned
- 1/2 cup green beans or snow peas
- 3 cloves garlic, minced
- 1 small onion, chopped
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce (optional)
- 1/2 teaspoon ground black pepper
- 2 tablespoons cooking oil
- 2 cups chicken broth or water
- Annatto oil (optional, for color)
- Calamansi for serving
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Soak sotanghon noodles in water for 10 minutes until softened, then drain. Slice chicken and vegetables, and prepare shrimp. This ensures even cooking.
Step 2: Sauté the Aromatics
Heat oil (or annatto oil) in a pan. Sauté garlic and onion until fragrant. This builds the base flavor of the dish.
Step 3: Cook the Chicken and Shrimp
Add chicken slices and cook until lightly browned. Add shrimp and cook until pink. This step ensures tender and flavorful protein.
Step 4: Add Broth and Seasonings
Pour in chicken broth. Add soy sauce, oyster sauce, fish sauce, and black pepper. Bring to a simmer to create a savory base.
Step 5: Add Vegetables
Add cabbage, carrots, and green beans. Cook for 2–3 minutes until slightly tender but still crisp.
Step 6: Cook the Sotanghon
Add soaked sotanghon noodles directly into the broth mixture. Toss gently and cook until noodles absorb the liquid and become fully cooked.
Step 7: Serve
Once noodles are tender and well mixed, remove from heat. Serve hot with calamansi on the side.
Tips for Perfect Sotanghon Guisado
- Do not over-soak sotanghon noodles; they cook quickly.
- Use broth instead of water for deeper flavor.
- Add annatto oil for a more appetizing color.
- Serve immediately to prevent noodles from sticking.
Common Mistakes to Avoid
- Overcooking noodles – becomes too soft and sticky.
- Too much liquid – makes the dish soggy.
- Adding noodles too early – may overcook.
- Overcooking shrimp – becomes rubbery.
Extra Info / Insights
Sotanghon Guisado is often confused with Pancit Bihon, but the key difference lies in the noodles—sotanghon is made from mung bean starch, giving it a translucent appearance. It is lighter compared to other pancit dishes and absorbs flavors very well.
FAQ
- Can I use bihon instead of sotanghon? – Yes, but the texture will be different.
- Can I make it vegetarian? – Yes, replace meat with tofu and use vegetable broth.
- Why are my noodles sticky? – They may be overcooked or soaked too long.
- Can I prepare it ahead? – Best served fresh, but ingredients can be prepped earlier.
- Can I add other ingredients? – Yes, mushrooms, squid, or pork are great additions.
Internal Links
Related recipes: Pancit Palabok, Pancit Luglug
External Link
Learn more about Filipino Pancit: Pancit on Wikipedia
Conclusion
This Sotanghon Guisado Recipe is a light yet flavorful Filipino noodle dish perfect for everyday meals or special occasions. With its savory taste and delicate texture, it’s a must-try for noodle lovers.