Pancit Sotanghon
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Unrated
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
5
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Course
Main Course, Others
Pancit Sotanghon
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 3/4 lb Sotanghon noodles
- ½ chicken meat shredded, baked
- 3 pieces Chinese sausage chopped
- 4 ounces pork sliced thinly and chopped
- ½ cup flat leaf parsley chopped
- ¼ cup soy sauce
- 1 carrot julienne, small
- 15 to 18 pieces snap peas
- ½ cabbage medium, chopped
- 1 yellow onion sliced, small
- 2 cloves garlic crushed
- 3 tablespoons neutral cooking oil generic cooking oil
- salt to taste
- black pepper
Instructions
- Place 6 cups water on a large mixing bowl. Put-in the vermicelli noodles and soak for 10 minutes or until the noodles becomes a bit soft. Discard the water.
- Boil 4 cups of water. Blanch the carrots, snap peas, and cabbage. Set aside. (note: I explained the concept of blanching in the pancit canton post).
- Heat a wok or wide pan. Pour-in the cooking oil.
- Saute the garlic and onion.
- Once the onion becomes soft, add-in the Chinese sausage, pork, and baked chicken. Cook for 5 minutes.
- Add-in the chopped parsley, soy sauce, and ¾ cup water. Stir and let boil.
- Add the vermicelli noodles. Make sure that the noodles are soft and that excess water has been drained. Toss until all the ingredients are well blended.
- Add salt and ground black pepper as needed.
- Put-in the blanched vegetables; toss and cook for 3 minutes.
- Transfer to a serving plate. Serve.
- Share and enjoy!
Nutrition Information
Show Details
Serving
5g
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 5g |
* Percent Daily Values are based on a 2,000 calorie diet.
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