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Pancit Sotanghon
A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 5
Course:
Main Course , Others
Ingredients
- 3/4 lb Sotanghon noodles
- ½ baked chicken meat shredded
- 3 pieces Chinese sausage chopped
- 4 ounces pork sliced thinly and chopped
- ½ cup chopped flat leaf parsley
- ¼ cup soy sauce
- 1 small carrot julienne
- 15 to 18 pieces snap peas
- ½ medium cabbage chopped
- 1 small yellow onion sliced
- 2 cloves crushed garlic
- 3 tablespoons cooking oil
- salt and pepper to taste
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!
Cup of Yum
Nutrition Information
Serving
5g
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories
% Daily Value*
Serving | 5g |
* Percent Daily Values are based on a 2,000 calorie diet.