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Sotanghon Guisado Recipe - Filipino Glass Noodle Stir-Fry

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

  1. Can I use bihon instead of sotanghon? – Yes, but the texture will be different.
  2. Can I make it vegetarian? – Yes, replace meat with tofu and use vegetable broth.
  3. Why are my noodles sticky? – They may be overcooked or soaked too long.
  4. Can I prepare it ahead? – Best served fresh, but ingredients can be prepped earlier.
  5. 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.

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