Pancit Sotanghon is a quick stir-fry noodle dish that’s sure to be a crowd favorite. Made with vermicelli noodles, shredded chicken, mushrooms, and assorted vegetables, it makes for a delicious and filling snack or main meal.
Noodles are one of my must-have kitchen staples. I may occasionally run out of rice but I always have a steady stock of miswa, bihon, or sotanghon packages in my pantry.
I love that they can be added to various dishes to cheaply extend servings or how they can easily be thrown together with bits of this and that into a quick meal. It’s all about piping-hot bowls of sotanghon soup for us during the chilly winter months but comes warmer weather, guisadong sotanghon takes center stage.
Ingredient notes
I use shredded chicken and a simple medley of mushrooms, celery, carrots, and snow peas, but feel free to add your choice of protein and veggies such as the suggestions below.
- Cabbage
- Green beans
- Bell pepper strips
- Shitake mushrooms
- Shrimp
- Fishballs
- Ground or diced pork
- Chicken liver
- Chinese sausage
- Sliced egg omelet
Cooking tips
- NO need to pre-soak the noodles. They’ll soften and cook in the pan with the rest of the ingredients.
- Stir-fries are a quick process. Have all the meat and veggies prepared and ready to go before starting.
- Cut the ingredients in uniform bite sizes for quick and even cooking.
- A wok is the best for the job, but any wide skillet with slanted sides will work as well to prevent spills and to ensure good distribution.
- For easier stir-frying, use tongs or two large spoons to toss ingredients.
- For best results, keep the vegetables tender-crisp. Slightly undercook them during the initial stir-fry as they will continue to cook when the noodles are finished off.
- Cook on high heat so everything sears nicely and don’t overcook in the steam.
How to serve and store
- Pancit Sotanghon is delicious and filling as a midday snack or main meal. Serve with fried garlic bits, chopped onions, and a generous drizzle of calamansi juice to brighten flavors.
- If storing for future use, cook it a little bit more wet and saucy as noodles tend to absorb liquid as they stand. Cool completely before transferring to a container with a tight-fitting lid and keep in the refrigerator for up to 3 days.
- Warm in the microwave at 2 to 3-minute intervals until heated through, stirring after each interval.
More noodle recipes
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
Ingredients
For chicken and broth
- 2 large chicken leg quarter
- 4 cups water
- 1 onion, peeled and quartered
- 2 cloves garlic, peeled and crushed
- 1 thumb-size ginger, , pounded
- 1 bay leaf
- 1/2 teaspoon peppercorns
- 1 tablespoon salt
For Pancit
- 4 pieces black fungus (tengang daga)
- 2 tablespoons canola oil
- 12 pieces snow peas, ends trimmed
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 large carrots, peeled and julienned
- 4 ribs celery, sliced thinly on a bias
- 2 tablespoons fish sauce
- 2 cups chicken broth (reserved from cooking the chicken)
- 1 teaspoon atsuete powder
- salt and pepper to taste
- 10 ounces (about 8 coils) sotanghon
- green onions, ends trimmed and chopped
- fried garlic bits
- calamansi or lemon, cut into wedges
Instructions
- In a pot over medium heat, combine chicken and water. Bring to a boil, skimming scum that floats on top.
- When broth clears, add quartered onions, crushed garlic, ginger, bay leaf, peppercorns, and about 1 tablespoon salt. Lower heat, cover, and simmer for about 20 to 30 minutes or until chicken is cooked through.
- With a slotted spoon, remove chicken and allow to cool. Shred chicken meat and return bones to the pot. Continue to simmer broth for about 10 to 15 minutes or until reduced to about 2 to 3 cups.
- Using a fine-mesh sieve, drain the broth, and discard bones and aromatics.
- In a bowl, combine black fungus and enough warm water to cover. Soak for about 30 minutes or until softened. Drain from water and with hands, squeeze excess liquid. With a knife, slice into very thin strips. Set aside.
- In a wide skillet or wok over medium heat, heat oil. Add snow peas and cook, stirring regularly, for about 10 seconds. Remove from pan and drain on paper towels.
- Add onions and garlic and cook until softened.
- Add mushrooms and cook for about 1 minute.
- Add celery and carrots and cook, stirring regularly, for about 1 to 2 minutes or until half-done.
- Add fish sauce and cook for another minute.
- Remove vegetable mixture from the pan and keep warm.
- Add broth to the pan and bring to a boil.
- Add atsuete powder and stir until well dispersed. Season with salt and pepper to taste.
- Add sotanghon noodles and using tongs, toss in the broth to loosen.
- Continue to toss for about 3 to 5 minutes or until noodles are cooked through but firm to bite. Add more of the reserved if needed.
- Add the shredded chicken and vegetable mixture, Toss to redistribute and cook until vegetables are tender-crisp and most of the liquid is absorbed.
- Add snow peas. Adjust seasonings if needed.
- Transfer to a serving plate and garnish with green onions and fried garlic bits. Serve hot with calamansi on the side.
Notes
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Aileen Canlas says
The liver in menudo becomes hard as you cook, how do you maintain its tenderness?
Lalaine Manalo says
The trick is not to overcook 🙂
Vanessa says
Salamat sa recipe nyo.
Lalaine Manalo says
You’re welcome 🙂
Rolly Rodario says
What is tengang daga ? Is this a real mouse ear ?
Lalaine says
No, it’s a type of mushroom called cloud ear fungus. 🙂
Patrick says
Thank you for your recipe. I will try to cook. I hope my mom and my sister will love it. More power to your company.
Lalaine Manalo says
You’re welcome, Patrick. Hope they liked it!
Ron says
Can you get these noodles for a breakfast meal?
Kathy says
I am not a cook. But with your recipes, I learned how to. The recipes you post are easy to follow, now I am no longer intimidated by seemingly complicated recipes. The cautionary words you write at the beginning really helps. I am happy for you that you are able to do this. Whenever I serve my family a successful recipe or even if it’s not, I think of you. Thank you!
Lalaine Manalo says
Hi Kathy! I appreciate your comments. We strive to share easy to follow recipes and try to make complicated ones less complicated 🙂
Dolores Angala says
Thank you very much for so many recipes I’ve almost try it and so good and delicious.
Lalaine says
You’re welcome, Dolores. I am glad you’re enjoying the recipes 🙂
Angie Caballa says
I have learned more recipes through this site. Thank you so much i am also, happy to share this delicious menu to my friends & family.
Lalaine says
You’re very welcome. I am glad to know you enjoy the recipes 🙂
Estelit says
When cooking pancit sotanghon with bihon, do i put them together at the same time in the boiling broth? How many minutes to cook them? THANK YOU!