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How to cook Chicken Sotanghon Soup

Chicken Sotanghon Soup Recipe is another variation of the famous and well-loved Filipino Chicken Noodle Soup which usually uses egg noodles, but in this recipe we are using sotanghon. Sotanghon is also known as cellophane noodles or Chinese vermicelli which is made from mung bean starch, this noodle is transparent unlike other noodles and sometimes it is called Glass noodles. It is cooked with chicken broth together with carrots and cabbage and you might also add some other veggies to make it more nutritious.





This Chicken Sotanghon Soup Recipe is considered to be a comfort food, for its heart warming and filling taste which is best served during cold and rainy season.

chicken sotanghon soup recipe

Chicken Sotanghon Soup Ingredients:

  • 200 gm sotanghon (bean thread) noodles
  • 1 cup chopped or flaked cooked chicken meat (you can use left over chicken meat)
  • 6-7 cups chicken stock
  • 2 pcs tomatoes, sliced
  • 2 Tbsp oil
  • 1/2 head of garlic – minced
  • 1/2 medium onion – sliced
  • 1 Tbsp patis (fish sauce)
  • 4 dried Chinese black mushrooms (shiitake) (optional)
  • chopped green onions

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Learn how to cook Pancit Sotanghon Guisado

Pancit Sotanghon Guisado Recipe is one of the favorite savory noodle cuisines of the Filipinos. Sotanghon is served only on special occasions because this mungbean noodle or Pancit Sotanghon is more expensive than other Filipino noodles.   With the notion “It gives long life”, it becomes a part of the Filipino food tradition.  In fact, it is almost always present in any special events such as birthdays or weddings.

The Pancit Sotanghon Guisado is also perfect for snacks.  Since the cuisine is packed with carbohydrates, it will satiate your appetite while at the same time improving your energy level. Moreover, you can also get other nutrients from the vegetable and meat ingredients.

pancit sotanghon guisado

Pancit Sotanghon Guisado Ingredients:

  • 2 garlic cloves, minced
  • 2 tablespoons oil
  • 1 small onion, minced
  • 1 teaspoon paprika
  • 6-ounces shrimp
  • 1 carrot, chopped
  • 1/4 cup snow peas, sliced
  • 120 g. of dry sotanghon (vermicelli) noodles
  • 2 teaspoons soy sauce
  • 2 tablespoons fish sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 green onion, sliced
  • 1 pound chicken
  • 1/2 cup tengang daga(mushrooms), soaked in water to soften

Pancit Sotanghon Guisado Cooking Instructions:

  • Place the chicken in a pot and cover with water by about 2-inches.
  • Bring to a boil and reduce heat to a simmer.
  • Cook the chicken, skimming off any foam that forms. Cook until tender, about 30 to 35 minutes.
  • Meanwhile, soak the Pancit Sotanghon noodles in warm water for 10 minutes or until soft. Cut into 4-inch pieces.
  • When the chicken is done, remove from the pot and let cool.
  • Strain the broth and set aside. Remove chicken skin and cut meat into thin strips.
  • In a wok or skillet, heat the oil. Saute the garlic and onion until soft. Add the shrimp, and cook until pink. Add the chicken meat and stir-fry for 30 seconds. Add the paprika and 2 cups of the reserved chicken broth.
  • Add tengang daga(mushrooms). Bring to a boil over high heat. Stir in the carrots and snow peas. Cook until the vegetables are crisp-tender, about 2 minutes.
  • Add the Pancit Sotanghon noodles. Season with the soy sauce and fish sauce. Simmer until the noodles are heated through, about 1 minute. Add salt and pepper, if desired.
  • Garnish with green onion slices and its ready to be served.

pancit sotanghon guisado

 

 

Many Filipinos celebrate the New Year using  firecrackers in spite of the ban because of blast accidents. The loud noises and sounds of merrymaking are not only meant to celebrate the coming of the New Year but are also cast out malevolent spirits.  Safer methods of merrymaking include banging on pots and pans and blowing on car horns. Folk beliefs also include encouraging children to jump at the stroke of midnight so that they would grow up tall, displaying circular fruit and wearing clothes with dots and other circular designs to symbolize money, eating twelve fruits at 12 midnight for good luck in the twelve months of the year, and opening windows and doors during the first day of the New Year to let in the good luck.

“Media noche”, is a spanish word that means literally, “midnight”.    On December 31, New Year’s Eve (“Bisperas ng Bagong Taon”), Filipino families gather for the Media Noche or midnight meal it is a feast that symbolize to the hopes of Filipinos for a prosperous New Year.

Filipinos believe that we should put as much food on the table for the Media Noche so that next year you will have food all year round.   Pinoy Recipe Portal gather from our database of Filipino recipes our recommended Media Noche Recipes for your family.

filipino media noche recipes

Filipino Media Noche Recipes:

Celebrate the New Year with these easy Filipino recipes for the delicious and festive Media Noche.

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