Sotanghon Guisado

Sotanghon Guisado

Contents

• Ingredients
• Instructions
• Tips and Notes

Sotanghon Guisado is a classic Filipino stir-fried noodle dish made with thin, translucent vermicelli noodles (sotanghon), often paired with chicken, pork, or shrimp, and a mix of vegetables. The dish is seasoned with soy sauce, fish sauce, and sometimes oyster sauce, creating a flavorful and hearty meal perfect for gatherings or everyday meals.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6

Ingredients

• 250 grams sotanghon noodles
• 1 lb chicken (or pork, shrimp, or a combination)
• 1 cup celery, chopped
• 1 1/2 cups onion, diced
• 1 teaspoon whole peppercorns
• 4 cups water
• 1/4 cup annatto water (or 1 teaspoon annatto powder)
• 2 to 3 tablespoons garlic, minced
• 1 cup onion leeks (or spring onions), chopped
• 2 tablespoons fish sauce
• 1/2 cup carrots, julienned
• 2 tablespoons cooking oil

Instructions

1. Prepare the Broth:
   In a large pot, bring 4 cups of water to a boil. Add celery, 3/4 cup diced onions, whole peppercorns, and chicken. Simmer for 40-60 minutes until the chicken is tender. Remove the chicken, let it cool, and shred the meat. Strain the broth and set aside.

2. Soak the Noodles:
   Soak the sotanghon noodles in warm water for about 10 minutes until soft. Drain and set aside.

3. Sauté the Aromatics:
   Heat oil in a wok or large pan. Sauté garlic and the remaining 3/4 cup diced onions until fragrant.

4. Cook the Chicken:
   Add the shredded chicken to the pan and cook for 2-3 minutes.

5. Add Broth and Annatto:
   Pour in the annatto water and reserved chicken broth. Bring to a boil.

6. Cook Vegetables:
   Add carrots and half of the chopped onion leeks. Cook for 3 minutes.

7. Combine Noodles:
   Add the soaked sotanghon noodles and fish sauce. Toss gently and cook for another 2-3 minutes until the noodles absorb the broth.

8. Serve:
   Transfer to a serving plate, top with the remaining onion leeks, and garnish with calamansi slices or lemon wedges. Serve hot.

Tips and Notes

• Annatto Water: If annatto seeds are unavailable, substitute with annatto powder or omit entirely. The dish will still taste great, though it may lack the vibrant orange hue.
• Vegetables: Feel free to add other vegetables like cabbage, bell peppers, or snow peas.
• Protein Variations: You can use pork, shrimp, or a combination of meats for added flavor.
• Pre-soaking Noodles: Avoid soaking the noodles for too long, as they may overcook during stir-frying.

FAQ

1. Can I substitute onion leeks with spring onions?
Yes, spring onions can be used as a substitute for onion leeks.

2. Is annatto water necessary?
Annatto water is primarily used for color and is optional. The dish will still be flavorful without it.

3. Can I make this dish vegetarian?
Absolutely! Replace the meat with tofu or mushrooms and use vegetable broth instead of chicken broth.

4. How do I prevent the noodles from becoming soggy?
Ensure the noodles are only soaked until pliable and not overcooked during the stir-frying process.

5. Can I use other types of noodles?
While sotanghon is traditional, you can use other noodles like rice noodles (bihon) or egg noodles (canton).

Related guides

• Pancit Bihon: The Complete Guide to Filipino Stir-Fried Rice Noodles
• Pancit Canton: A Complete Guide to the Filipino Noodle Classic
• Pancit Malabon Recipe: A Complete Guide
• Pancit Palabok: A Complete Guide to the Classic Filipino Noodle Dish
• Adobong Kangkong (Filipino Water Spinach Adobo)

Sources

• Sotanghon Guisado Recipe
• Sotanghon Guisado Recipe (Easy and Delicious)