Sotanghon Guisado Recipe: Easy Filipino Stir-Fried Noodles

Thanks to the Chinese immigrants who brought pancit to the Philippines during the Ming dynasty in the 13th century, it is now an essential component of Filipino cuisine. Now, without noodles, the menu appears insufficient for any kind of celebration or occasion. Since Ambers is well aware of this, they have a number of pancit meals on their menu, such as their unique pancit malabon, spaghetti with meat sauce, pancit otso, and others. We’ll talk about Sotanghon Guisado, also referred to as Pancit SSotanghon Guisado, today.

This Pancit recipe is simple to prepare and uses items that are typically found in a Filipino kitchen, much like most others. This particular Pancit dish is prepared with vermicelli noodles, which are manufactured from mung bean starch or rice flour. These are delicately textured, thin, white, translucent noodles that cook quickly, are gluten-free, and readily absorb flavor from other ingredients. In the simplest terms imaginable, we will talk about how to make this pancit dish today in this article.

Prices:

Serving Size	Price
Single Order	₱ 80.00
3-5 Persons	₱ 540.00
6-10 Persons	₱ 750.00
11-15 Persons	₱ 850.00
16-20 Persons	₱ 950.00
21-25 Persons	₱ 1050.00

How to cook sotanghon guisado

To begin, soak 300 grams of vermicelli noodles for ten to fifteen minutes in a bowl. Garlic should be cooked in hot oil in a pan until it turns golden. To prepare annatto oil, add the annatto seeds to the pan when the garlic starts to turn brown. It will only take a few seconds to stir; you’ll know it’s done when the oil turns orange in color. Once finished, take the seeds out of the oil and discard.

Add the pork pieces to the pan with the annatto oil and heat until browned. Add the onions and sauté until the oil in the pan is reduced to three tablespoons. After adding the carrots and simmering for a minute, combine the mixture with half a cup of water and soy sauce, then bring it to a boil. Once it reaches a rolling boil, add the bell pepper, cabbage, snow peas, and Knorr Shrimp cube. Stir and simmer for an additional two minutes. Green onions and vermicelli noodles should now be added to the sauce. Toss everything to thoroughly combine. Season with toasted garlic, black pepper, and fish sauce. You can now serve your Guisado.

Ingredients

• Six ounces of pork shoulder, sliced
• One Knorr Shrimp cube (or a cube of chicken or veggie bouillon of a comparable brand)
• 300 grams of noodles made of vermicelli
• a half-head of finely cut cabbage
• Julienned (thinly sliced into matchsticks) one carrot
• One red bell pepper, thinly sliced
• One bunch chopped green onions; three ounces chopped snow peas; one onion, trimmed; eight minced cloves of garlic
• One teaspoon of achiote powder or two tablespoons of annatto seeds
• Half a cup of soy sauce
• one cup of water
• Half a cup of cooking oil
• Ground black pepper and fish sauce, to taste (modify to your preference)

Instructions

1. Soak Sotanghon noodles in water for 10-15 minutes.
2. Crush garlic and add in a pan with heated oil. Remove and set aside when the garlic is cooked or turned brown.
3. Add annatto seeds to the pan with the oil in which the garlic was cooked. Cook for 10 seconds and you will notice that the color of the oil has turned orange, that is when you know the annatto oil is ready. Remove the seeds from the oil and discard.
4. Cook the pork in the prepared annatto oil until its color changes to brown.
5. Remove the excess oil until only 3 tablespoons are left. Add onions and sauté until they are soft.
6. Add carrot and cook for another 1 minute before adding soy sauce and half a cup of water and cook until boiled. 
7. Now add Knorr Shrimp Cube, cabbage, snow peas, and bell pepper, and cook the mixture for another 2 minutes.
8. Add Sotanghon to the pan and carefully mix all the ingredients by tossing.
9. Add the remaining half cup of water and cook on low heat for another 3 minutes while covering the pan.
10. Lastly, add green onions.
11. Add seasoning of fish sauce and ground black pepper and sprinkle the toasted garlic that we put aside earlier.
12. The dish is ready to transfer to a serving plate. Enjoy!

Nutrition Information

• Calories: 519kcal (26% Daily Value)
• Carbohydrates: 80g (27% Daily Value)
• Protein: 13g (26% Daily Value)
• Fat: 17g (26% Daily Value)
  • Saturated Fat: 2g (10% Daily Value)
  • Polyunsaturated Fat: 4g
  • Monounsaturated Fat: 10g
• Trans Fat: 0.1g
• Cholesterol: 18mg (6% Daily Value)
• Sodium: 1243mg (52% Daily Value)
• Potassium: 564mg (16% Daily Value)
• Fiber: 6g (24% Daily Value)
• Sugar: 8g (9% Daily Value)
• Vitamin A: 3854IU (77% Daily Value)
• Vitamin C: 98mg (119% Daily Value)
• Calcium: 105mg (11% Daily Value)
• Iron: 3mg (17% Daily Value)

Conclusion

A tasty and adaptable Filipino noodle dish that works well for any occasion is sotanghon Guisado. This simple recipe is a fantastic place to start when experimenting with different versions and tailoring the dish to your tastes. So gather your stuff, let your imagination go wild, and savor this delicious Filipino staple!