Sotanghon Guisado (Filipino Glass Noodle Stir-Fry)
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Sotanghon Guisado (Filipino Glass Noodle Stir-Fry)
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Sotanghon Guisado is a beloved Filipino-Chinese noodle dish featuring delicate mung bean glass noodles stir-fried with tender meat, crisp vegetables, and a savory soy-based sauce infused with distinctive orange-red atsuete oil. The transparent, chewy noodles set this dish apart from other Filipino pancit varieties, while the careful balance of proteins, vegetables, and seasonings creates a harmonious blend of textures and flavors that's equally suited for everyday meals and special celebrations.
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Ingredients
- 500 g Sotanghon/Glass noodles sotanghon
- 3 tablespoon canola oil
- 4 cloves garlic finely chopped (bawang, tinadtad)
- 1 onion chopped (sibuyas, hiniwa)
- 1 cup cooked protein of choice: Shredded chicken piniraso na manok, Cubed lechon kawali (karne ng baboy) or Peeled shrimp (hipon)
- ¼ cup soy sauce toyo
- 2 cups chicken broth sabaw ng manok
- 2 tablespoons atsuete oil langis ng atsuete
- black pepper powder paminta
- ¼ cabbage shredded (repolyo, hiniwa)
- 1 small carrot julienned (karot, pinihiwa ng pahaba)
- 1 cup Baguio beans sliced diagonally (habitchuelas, pinihiwa ng pahilis)
- Fish sauce to taste patis
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Instructions
- Begin by soaking 500g of sotanghon noodles in warm water for 15-20 minutes until they become pliable. While waiting, make your atsuete oil by heating oil in a small pan over medium-low heat (150°F/65°C), adding atsuete seeds, and stirring until the oil turns red, about 2-3 minutes. Strain the seeds out and set the oil aside.
- Heat 3 tablespoons of canola oil in a large wok or deep skillet over medium heat (350°F/175°C). Add 4 cloves of finely chopped garlic and sauté for 30 seconds until fragrant but not brown. Add one chopped onion and cook until translucent, about 2-3 minutes.
- Add your choice of protein (1 cup of shredded chicken, cubed pork, or peeled shrimp) and stir-fry for 4 minutes over medium-high heat (375°F/190°C). Pour in ¼ cup soy sauce and stir to combine.
- Add 2 cups of chicken broth and bring to a boil. Stir in 2 tablespoons of your prepared atsuete oil and black pepper to taste. Reduce heat to low and simmer for 3 minutes.
- Drain your soaked noodles completely. Add them to the wok and gently toss with the sauce. Add your vegetables: ¼ cabbage (shredded), 1 small julienned carrot, and 1 cup diagonally sliced Baguio beans. Cook over medium-low heat (300°F/150°C), stirring gently until the noodles are tender but still firm and the vegetables are crisp-tender. Season with fish sauce (patis) to taste.
- Let the dish rest for 5 minutes before serving. Top with your choice of garnishes: sliced boiled eggs, chopped spring onions, fried fish balls, kikiam, or lumpiang shanghai. Serve with calamansi halves for squeezing over the noodles.
Notes
- Always soak noodles in warm (not hot) water to prevent them from becoming mushy
- Cut all vegetables the same size for even cooking
- Keep stirring the noodles gently to prevent sticking
- Add vegetables in order of cooking time: harder vegetables first
- Reserve some atsuete oil for a final drizzle before serving
- Let the dish rest for 5 minutes before serving to allow flavors to meld
Nutrition Information
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Calories
285kcal
(14%)
Carbohydrates
45g
(15%)
Protein
12g
(24%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.03g
Cholesterol
2mg
(1%)
Sodium
838mg
(35%)
Potassium
134mg
(4%)
Fiber
8g
(32%)
Sugar
3g
(6%)
Vitamin A
39IU
(1%)
Vitamin C
16mg
(18%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 12g | 24% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 2mg | 1% |
| Sodium | 838mg | 35% |
| Potassium | 134mg | 3% |
| Fiber | 8g | 32% |
| Sugar | 3g | 6% |
| Vitamin A | 39IU | 1% |
| Vitamin C | 16mg | 18% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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