Focused recipe
Pancit Sotanghon
Pancit Sotanghon is a delicious noodle dish. This recipe features a combination of ingredients that make the entire dish look and taste special. Pancit Sotanghon is at its best when lemon or calamansi is squeezed on top before eating.
Cuisine not specified Updated 10/10/2014
Ingredients
Measured from the catalog payload.
- 3/4 lb sotanghon noodle
- 1/2 baked chicken meat shredded
- 3 pieces chinese sausage chopped
- 4 ounces pork sliced thinly and chopped
- 1/2 cup chopped flat leaf parsley
- 1/4 cup soy sauce
- 1 carrot
- 15 to 18 pieces snap pea
- 1/2 cabbage chopped
- 1 yellow onion sliced
- 2 cloves crushed garlic
- 3 tablespoons cooking oil
- salt
- pepper
Instructions
11 cooking steps
- 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!
Catalog details
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Noodle No tags Public recipe Revision 1