Sotanghon Guisado

Sotanghon is one of my favorite noodle but my mother always cook it as a Soup dish with chicken. It has different names, sometimes it is refer to as cellophane noodles because of its transparent color when cooked. It is also known as Chinese vermicelli, bean thread noodles, crystal noodles or glass noodles. Most often it is mistaken with Rice vermicelli or Bihon. Rice vermicelli is different from the Chinese vermicelli/Sotanghon. Rice Noodles which are made from rice has a white color when cooked.

When I made this dish, everyone in the family love it. It was also their first time to try this recipe. We always cook this with lots of soup. This dish is guisado. Guisado means gisa or to saute. We call this noodle TANGHON in Bisaya. This type of noodle absorbs the liquid as well as the flavor. Best to cook sotanghon using chicken broth since it absorb so much of the flavor. The annatto water can give the noddle its brownish color. 

Pancit or noodles may originate in China and was introduced in the Philippines, it became the popular dish during birthdays and special occasion. 

You will need:

1/4 kilo sotanghon noodles 

1/2 kilo chicken 

1 cup baguio beans, sliced, 

1 cup onion, diced 

4 cups water 

¼ cup annatto water 

5 cloves garlic, minced 

1 teaspoon peppercorn 

1/2 cup spring onion, chopped 

2 tablespoons fish sauce 

½ cup carrots, julienned 

2 tablespoons cooking oil 

1 cup cabbage

1/2 cup red bell pepper

calamansi

Steps:

Boil water then add 1/2 cup of the onion, the peppercorns and the chicken.

Cook it for 60 minutes then remove the chicken and let it cool. 

Take of the meat from the chicken, discard the bones and skin and set aside. 

Strain the chicken broth and set aside. 

Soak the noodles in water for a few minutes then drain. 

Heat a cooking pan and add oil. 

Sauté garlic and the remaining 1/2 cup onions. 

Add the chicken and cook for 2 minutes. 

Then pour annatto water and chicken broth and bring to a boil. 

Add the carrots and baguio beans and cook for 3 minutes. 

Add the cabbage  and bell pepper then the noodles and fish sauce 

then cook for another 2 minutes. 

Transfer to a serving plate and top with spring onion

 and place calamansi slices on the side.