Recipe for Pancit Sotanghon – the Slippy and Yummy Philippine Glass Noodles
Known across Asia as and the Philippines as crystal noodles, cellophane noodles, bean thread noodles, glass noodles, or tanghoon, sotanghon is a kind of mung beans, yam or cassava noodle that Filipinos love cooking into a pancit or simply pancit sotanghon.
It can be very smooth and slippy in texture, clear in color, and sometimes a bit gummy to the taste.
It is such a versatile kind of noodle that Asians, including Filipinos, would use it for soups, casseroles, dumplings, stir fries, and spring rolls.
When cooked into a pancit sotanghon, the sotanghon absorbs much of the flavor of the other ingredients mixed in the dish.
4 Good Things to Remember When Cooking Pancit Sotanghon
- A good rule that clever Filipinos follow when cooking pancit sotanghon is to cook the noodles in rich chicken broth, extracted from flavorful whole chicken with bones. They avoid cooking sotanghon in plain water, where it would likely stay bland and unappetizing to the palate.
- To add a bit of color to the otherwise transparent sotanghon noodles, it would also be good to use annatto water that is made by soaking annatto seeds in water for about 20 minutes and then removing the seeds. Annatto will give the sotanghon a brownish and reddish shade without altering its original taste.
- Also, adding in lots of, not a little of, minced garlic can make the flavor of the dish really rich. The garlicky flavor goes very well with the sour taste of calamansi, which is used to flavor the dish shortly before serving.
- Pancit Sotanghon is also cooked with its signature tenga ng daga or wood ears, mushroom-like edible fungus that is generally small in size and a shape like that of a mouse’s ears.
Ingredients for Cooking Pancit Sotanghon
- cabbage – 5 leaves; chopped
- carrots – 2 medium-sized; cut into strips
- chicken bouillon cubes – 2 pieces
- chicken meat – 1 cup; cooked and shredded
- chicken stock or water – 1 cup
- cooking oil – 4 tablespoons
- garlic – 1 cloves; minced
- onion – 1 medium-sized; chopped
- oyster sauce – 2 tablespoons
- pork – ½ cup; cooked and sliced into small cubes
- red bell pepper – 1 small-sized; chopped
- salt and pepper to taste
- snow peas – ½ cup
- sotanghon – 1 big pack
- soy sauce – 2 tablespoons
- spring onions – 1 bunch; cut into one-inch parts
Steps for Cooking Pancit Sotanghon
- In a large pot, pour in chicken broth.Simmer.
- Place the noodles in the simmering chicken broth for 10 minutes.
- Drain the noodles and save the chicken broth.
- Set aside the noodles and the broth.
- In a pan, pour in cooking oil. Heat.
- Sauté garlic and onions.
- Place pork and chicken. Cook.
- Add snow peas. Stir fry.
- Add bell pepper, cabbage, and red bell pepper. Cook.
- Set aside everything that is in the pan.
- In a pot, pour in chicken broth.Boil.
- Put in chicken bouillon cubes.Stir.
- Add cooked noodles. Stir.
- Add salt and pepper to taste.
- Pour in soy sauce.
- Add in oyster sauce.
- Simmer everything for a few minutes.
- Mix everything thoroughly.
- Place the cooked noodles on a large platter.
- Garnish with green onions and serve with calamansi.
Now your delicious pancit sotanghon is ready! Be careful, it’s slippy!
Copyright © 2011 Kerlyn Bautista
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