Best Pancit Sotanghon Recipes

PANCIT SOTANGHON

Pancit Sotanghon image

The recipe of this Filipino pancit sotanghon was made from leftovers of boiled chicken and vegetables. [Originally submitted to Allrecipes.asia]

Provided by Maridol34

Categories World Cuisine Recipes Asian Filipino

Time 35m

Yield 6

Number Of Ingredients 17

Ingredients

1 cup dried wood ear mushrooms (tenga ng daga)
1 tablespoon vegetable oil
1 clove garlic, minced
1 small onion, chopped
½ teaspoon achiote powder
1 ¾ cups chopped cooked chicken
2 teaspoons soy sauce
1 teaspoon fish sauce
1 cube chicken bouillon
1 cup water
1 (10.5 ounce) package green bean vermicelli
1 (8 ounce) package shredded cabbage
1 small head bok choy, chopped
1 carrot, chopped
¼ teaspoon ground black pepper, or to taste
1 pinch chili powder
2 hard-boiled eggs, sliced

Steps:

Soak mushrooms in a bowl of water.
Heat oil in a saucepan over medium-high heat. Add garlic; cook until browned, about 2 minutes. Transfer garlic to a bowl. Saute onion and achiote powder until onion is translucent, about 5 minutes. Add chicken, soy sauce, and fish sauce. Stir in bouillon cube until dissolved. Add 1 cup water; bring to a boil.
Soak vermicelli in a bowl of hot water, 2 to 3 minutes. Drain. Cut noodles to a desired length.
Drain mushrooms. Cut into 1-inch pieces.
Toss cabbage, bok choy, and carrot into the boiling water in the pan. Add the vermicelli, mushrooms, pepper, and chili powder. Cook, mixing well, until pancit is slightly dried, about 5 minutes. Arrange pancit on a platter. Garnish with the browned garlic and sliced eggs.

Nutrition Facts : Calories 328.8 calories, Carbohydrate 50.6 g, Cholesterol 101.4 mg, Fat 7.3 g, Fiber 4.9 g, Protein 14.9 g, SaturatedFat 1.8 g, Sodium 425.3 mg, Sugar 2.1 g

PANCIT SOTANGHON

Pancit Sotanghon image

Made with rice noodles and pancit noodles By res mom. This is wicked good noodles. tessie m. bolarong is resty s mom

Provided by Dienia B.

Categories Filipino

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1/2 cup carrot
1/2 cup snow peas
1/2 cup chicken
1/2 cup shrimp
2 green onions
1/2 cup onion
1 garlic clove
1/2 cup cabbage
1 cup chicken broth
2 chicken bouillon cubes
3 tablespoons soy sauce
1 lb rice noodles
1/2 lb pancit canton noodles
1 cup water
2 tablespoons oyster sauce
3 tablespoons peanut oil
1/2 teaspoon pepper

Steps:

Immerse rice noodles in warm water or stock for 10 minutes; drain and set aside.
Heat oil in wok.
Sauté crushed garlic and finely chopped onion.
Add cubed chicken and shelled shrimp.
Add snow peas.
Add grated carrots and shredded cabbage.
Cook until slightly tender.
In another pan bring 1 cup water to boil. Add bouillon, then add noodles, soy sauce, and pepper.
Once noodle absorb stock, add vegetables.
Add oyster sauce.

Nutrition Facts : Calories 535.1, Fat 9.6, SaturatedFat 1.9, Cholesterol 68.9, Sodium 1239.6, Carbohydrate 95.4, Fiber 3.5, Sugar 2.9, Protein 14.7

PANCIT SOTANGHON WITH BEEF AND BROCCOLI

Pancit Sotanghon with Beef and Broccoli image

From The Filipino-American Kitchen by Aranas.

Provided by Carolyn Haas

Categories Other Main Dishes

Time 20m

Number Of Ingredients 14

Ingredients

7 oz dried mung bean thread noodles
4 c hot tap water
1 Tbsp olive oil
1 small onion, diced
2 clove garlic, chopped
1 tsp peeled and minced fresh ginger
1/4 lb beef sirloin, thinly sliced
1/4 c rice wine
1 Tbsp fish sauce
1 Tbsp soy sauce
1 tsp samba olek, or dried red pepper flakes
2 c beef stock
1/2 lb broccoli florettes
1 green onion/scallion, chopped

Steps:

1. Place bean threads in large bowl and cover with hot water. After 5 minutes, drain water.
2. Heat olive oil in wok or large skillet over medium-high heat. Add onion, ginger and garlic. Stir fry for 30 seconds. Add beef and stir fry for 2 more minutes.
3. Deglaze pan with rice wine. Add fish sauce, soy sauce, red pepper flakes and beef stock. Bring broth to simmer. Add broccoli and cover. Simmer for about 3 to 4 minutes until broccoli is almost tender. Add noodles to pan and completely submerge them. Cook for another 3-4 minutes. Remove from heat and garnish with the chopped green onion.