Best Pancit Sotanghon Recipes
PANCIT SOTANGHON
The recipe of this Filipino pancit sotanghon was made from leftovers of boiled chicken and vegetables. [Originally submitted to Allrecipes.asia]
Provided by Maridol34
Categories World Cuisine Recipes Asian Filipino
Time 35m
Yield 6
Number Of Ingredients 17
Steps:
- Soak mushrooms in a bowl of water.
- Heat oil in a saucepan over medium-high heat. Add garlic; cook until browned, about 2 minutes. Transfer garlic to a bowl. Saute onion and achiote powder until onion is translucent, about 5 minutes. Add chicken, soy sauce, and fish sauce. Stir in bouillon cube until dissolved. Add 1 cup water; bring to a boil.
- Soak vermicelli in a bowl of hot water, 2 to 3 minutes. Drain. Cut noodles to a desired length.
- Drain mushrooms. Cut into 1-inch pieces.
- Toss cabbage, bok choy, and carrot into the boiling water in the pan. Add the vermicelli, mushrooms, pepper, and chili powder. Cook, mixing well, until pancit is slightly dried, about 5 minutes. Arrange pancit on a platter. Garnish with the browned garlic and sliced eggs.
Nutrition Facts : Calories 328.8 calories, Carbohydrate 50.6 g, Cholesterol 101.4 mg, Fat 7.3 g, Fiber 4.9 g, Protein 14.9 g, SaturatedFat 1.8 g, Sodium 425.3 mg, Sugar 2.1 g
BEST PANCIT SOTANGHON RECIPE
Steps:
- Heat oil in a pan. Once the oil is hot, saute garlic and onion until brown.
- Add the shrimp and shredded chicken, and cook for 2 minutes.
- Then add water, soy sauce and chicken stock in the pan.
- Put-in carrot and pepper and bring to a boil.
- Put-in sotanghon noodles and cook for 10 minutes. Make sure that the noodles are soft and that excess water has been drained. Toss until all the ingredients are well blended.
- Add the baguio beans and cabbage. Simmer for 5 minutes.
- Transfer in serving plate. Enjoy!
Nutrition Facts : Calories 116 kcal, Carbohydrate 13 g, Protein 8 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 42 mg, Sodium 1085 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
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- 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.
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