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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

    Cup of Yum
  1. 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.
  2. 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).
  3. Heat a wok or wide pan. Pour-in the cooking oil.
  4. Saute the garlic and onion.
  5. Once the onion becomes soft, add-in the Chinese sausage, pork, and baked chicken. Cook for 5 minutes.
  6. Add-in the chopped parsley, soy sauce, and ¾ cup water. Stir and let boil.
  7. 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.
  8. Add salt and ground black pepper as needed.
  9. Put-in the blanched vegetables; toss and cook for 3 minutes.
  10. Transfer to a serving plate. Serve.
  11. Share and enjoy!

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.

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