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Sotanghon Guisado (Filipino Glass Noodle Stir-Fry)

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.

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 6
Calories: 285 kcal
Course: Breakfast , Snacks
Cuisine: Chinese , Filipino

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

% 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.