🍜 Sotanghon Guisado

Noodles & Rice · Main ingredient: Sotanghon Noodles · ⏱ 27 min · Serves 5 · ~₱195 · Best for: Dinner, Lunch, Snack

Ingredients

• 250 g 250g sotanghon (glass/vermicelli noodles), soaked in warm water 15 minutes and drained
• 2 cup 2 cups cooked chicken, shredded (boiled or leftover roast chicken)
• 3 tbsp 3 tbsp cooking oil
• 4 clove 4 cloves garlic, minced
• 1 pc 1 medium onion, sliced
• 1 pc 1 red bell pepper, julienned
• 1 cup 1 cup cabbage, sliced
• 1 cup 1 cup carrots, julienned
• 0.5 cup 1/2 cup dried wood ear mushrooms, soaked and sliced (optional)
• 3 tbsp 3 tbsp soy sauce
• 2 tbsp 2 tbsp fish sauce (patis)
• 0.5 tsp 1/2 tsp ground black pepper
• 2 stalk 2 stalks spring onions, chopped
• 1 pc Calamansi, for serving

Instructions

1. Soak sotanghon noodles in warm water for 15 minutes until softened; drain and set aside (do not over-soak or they will become mushy).
2. Heat oil in a large pan or wok over medium heat. Sauté garlic and onion until fragrant and translucent.
3. Add shredded chicken and stir-fry for 2-3 minutes to combine with the aromatics.
4. Add carrots and wood ear mushrooms; cook for 2 minutes, then add bell pepper and cabbage, cooking until vegetables are just tender-crisp.
5. Pour in chicken broth, soy sauce, and fish sauce; bring to a simmer.
6. Add the drained sotanghon noodles, tossing gently and continuously to help them absorb the liquid and flavor.
7. Cook for 5-7 minutes, stirring occasionally, until the noodles are tender and most of the liquid has been absorbed.
8. Season with ground black pepper and adjust soy sauce or fish sauce to taste.
9. Transfer to a serving platter, garnish with chopped spring onions, and serve hot with calamansi.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.