As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.
Filipino Pansit Sotanghon
Pansit (also spelled pancit) is the Filipino term for noodles. There are many different kinds of noodles in the local cuisine. This recipe uses sotanghon, or bean-thread noodles, which are made from mung beans.
Pansit is one of my favorite Filipino dishes, and no fiesta or party is complete without it. Next to rice, it's one of the staple dishes found at nearly every Filipino family or community gathering. It's also popular among my American friends here in the United States. Surprise your friends and family and bring some pansit to your next potluck party.
|Prep time||Cook time||Ready in||Yields|
- 1 (50-gram) packet pansit sotanghon, available at Asian stores
- 1/2 pound chicken thighs, cut into bite-sized pieces
- 1/2 cup carrots, julienned
- 1/2 cup snow peas
- 1 cup cabbage, cut into 1-inch squares
- 3 cloves garlic, minced
- 1 onion, chopped
- 1 tablespoon vegetable oil
- 2 tablespoons soy sauce
- 1 (14.5-ounce) can chicken broth
- Salt and pepper to taste
- Soak the sotanghon noodles in a mixing bowl filled with water for about 10 minutes to soften. Drain the noodles and discard the water.
- Heat the oil in a pot over medium-high heat and saute the garlic and onions.
- Add the meat and cook for 3 minutes.
- Add the vegetables and cook for an additional 2 minutes.
- Add the chicken broth and soy sauce. Simmer for 2 minutes.
- Remove the meat and vegetables from the pot and set aside.
- Add the noodles to the pot of broth and cook for about 5 minutes until the noodles are tender and the liquid evaporates completely. Add more water if necessary.
- Add back the cooked meat and vegetables to the noodles and mix gently.
- Season with salt and pepper to taste.
- Add any type of meat or seafood to this dish.
- Feel free to add other vegetables, such as mushrooms and celery.
- Garnish with sliced green onions, cilantro, or any garnish you want.