Best Sotanjon Pancit Bean Thread Noodles Recipes

CHICKEN SOTANGHON

Steps:

• Bring 2 cups of water with 1 teaspoon salt to a boil in a pot; cook the chicken in the boiling water until until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Reserving the liquid, remove the chicken and allow to cool before removing the meat from the bones and shredding with two forks. Discard the skin and bones.
• While the chicken cools place the shiitake mushrooms in a bowl and pour enough warm water over them to cover completely; allow to soak until pliable, about 30 minutes. Remove from the water, slice, and set aside. Place the bean thread noodles in the water and add more warm water if needed to cover; allow to soak until soft, about 10 minutes. Drain. Cut the noodles if desired.
• Heat the olive oil in a skillet over medium heat; cook and stir the onion and garlic until softened, about 5 minutes. Add the achiote powder and continue to cook and stir until the mixture is well coated with the red-orange color. Stir the shredded chicken meat, sliced shiitake mushrooms, and fish sauce into the mixture; season with salt and pepper to taste. Allow the mixture to cook about 5 minutes before pouring the reserved liquid from cooking the chicken and the chicken broth into the mixture. Bring to a boil for 5 minutes. Add the noodles and cook another 5 minutes. Garnish with the green onion to serve.

SOTANJON PANCIT (BEAN THREAD NOODLES)

Steps:

• Boil chicken with water and ginger until tender. Reserve the liquid. Soak noodles in warm water for a few minutes until soft. Cut chicken into bite-size pieces. In large skillet, saute garlic in oil; add onion, celery and carrots and cook until tender. Gradually add chicken, noodles and liquid a little bit at a time. Add salt, pepper and soy sauce. Garnish with green onions.

PANCIT SOTANGHON

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.

NACHO NOODLES

Steps:

• Cook egg noodles to package directions and set aside.
• Drizzle olive oil in skillet and cook the beef strips over medium heat, until browned through.
• Sprinkle the packet of fajita seasoning over the beef strips and stir making sure it is dissolved and coats the beef.
• Pour the entire jar of pasta sauce over the beef. Stir to combine. Turn down heat to medium-low and cook until sauce is bubbly.
• Remove skillet from heat, stir in 1 tablespoon sour cream to sauce/beef mixture.
• Serve sauce/beef mixture over bed of egg noodles, with a dollup of sour cream on top, and sprinkle with diced tomato and green onion tops.

HOT BEAN THREAD NOODLE

Steps:

• Soak the noodles in a large bowl of warm water for 15 minutes. When they are soft, drain and discard the water. Cut into 3" lengths and set aside.
• Heat 1 TB oil in large skillet or wok. Add garlic and scallions, saute a few seconds until fragrant. Add beef and carrots, stir fry till beef is cooked.
• Add all remaining ingredients EXCEPT sesame oil and let cook together gently for about 5 minutes.
• Add the drained noodles and sesame oil and cook 5 more minutes.
• Serve at once.