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.
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.
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.
- Green beans
- Bell pepper strips
- Shitake mushrooms
- Ground or diced pork
- Chicken liver
- Chinese sausage
- Sliced egg omelet
- 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 into 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 won’t overcook in the steam.
How to serve
- 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.
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
- ½ teaspoon peppercorns
- 1 tablespoon salt
- 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
- 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.
- 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.
- 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 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 chopped onions and minced 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.