Pancit sotanghon is one of many pancit variations in the Philippines. This dish is made with sotanghon (vermicelli) noodles and an assortment of stir fried vegetables. In Korea it is called Japchae. Chicken or pork can be used depending on your choice. The dish is similar in appearance to pancit bihon guisado; however, it has distinct taste because of the sotanghon noodles. There are many ways of making pancit, depending on the province. In this recipe, we used annatto oil for sauteing. There is really no effect on taste, but it adds color and makes the noodles look brighter and appetizing. Please read our blog on how to make annatto oil from scratch. This is completely optional. If you can’t locate annatto oil, any oil you have in your kitchen will do. The taste is adjustable. For example, you can add more soy sauce, salt, or fish sauce if you wish. We just use soy sauce and pepper in this recipe and, for us, it suffices. The garnishes can be hard boiled eggs, spring onions, lime, or lemon wedges.
Traditionally, locals believed this food meant long life because of its long noodles. It’s healthy, colorful, and appealing to the eye, especially when it’s on a bilao. Everybody grew up with pancit. Year after year, nobody forgets our one of oldest pancit dishes. It’s a must for every occasion. Try this today with or without any special gatherings.
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[btn color=”orange” target=””]Ingredients:[/btn]
- 400 grams of chicken, any parts
- 250 grams of vermicelli noodles
- 1 cup of chopped celery
- 1 cup of chicken stock
- 4 tbsp of soy sauce
- 1 small carrot, julienne
- 1/4 head of cabbage, julienne
- 1 small onion, shopped
- 3 cloves of garlic, chopped
- 2 tbsp of annatto oil or vegetable oil
- salt and pepper to taste
- spring onions for garnishing
- lime or lemon wedges for garnishing
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- Servings: 4
- Time: 40 minutes
- Level: Moderate
- Cuisine: Filipino, Chinese
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Recipe Rating:
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[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Directions:[/btn]
- Place the chicken in a pot with enough hot water to cover the chicken. Cover and allow to simmer over medium low heat for at least 30 minutes. Reserve 1 cup of the broth. Allow the chicken to cool and shred it into flakes.
- Meanwhile, soak the sotanghon noodles in warm water for 10 minutes before the chicken is fully cooked. Drain well and set aside.
- Add annatto oil in a preheated pan. Add in the onion and garlic. Saute until soft and fragrant.
- Add in the shredded chicken and stir for a few minutes. Place in the carrots, stir and fry for a few minutes. Add in the cabbage and celery. Stir and fry until they are tender – crisp or desired tenderness. Turn off heat and set aside.
- In separate pan, pour in the chicken stock. Season with soy sauce and pepper. Bring it to a boil. Place in the noodles and allow the liquid to be absorbed by the noodles stirring occasionally.
- Once the liquid has been absorbed, add in the stir fried vegetables. Turn off the heat and toss until it’s nicely combined. Adjust the seasoning according to taste.
- Place on a platter. Garnish it with spring onions and lemon wedges. Serve and enjoy!
