• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Recipes by Nora
  • Recipe Index
  • About me
  • Contact
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipe Index
  • About me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About me
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Noodles and Pasta Recipes

    Sotanghon Guisado Recipe

    Published: Jan 3, 2024 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 1 Comment

    294 shares
    • Facebook
    • Twitter
    • Email
    Jump to Recipe Print Recipe

    Sotanghon Guisado, also known as Pancit Sotanghon, is a Filipino noodle dish made with glass noodles cooked with a mix of meats and vegetables. It's highly customizable, allowing you to keep it simple or make it as elaborate as you like.

    Sotanghon Guisado on a plattter.
    Jump to:
    • What is Sotanghon Guisado?
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • Variations of pancit
    • Other noodle and pasta recipes you may like
    • 📖 Recipe
    • 💬 Comments

    What is Sotanghon Guisado?

    Sotanghon Guisado is a Filipino noodle dish made with sotanghon (glass noodles), cooked with meat, vegetables, and a savory sauce. These noodles are slippery and chewy, soaking up all the delicious flavors. Annatto is sometimes added to give the noodles a distinct, appetizing color.

    Ingredients you'll need

    Individual ingredients for Sotanghon Guisado.
    Salt, pepper, oil, seasonings, and garnishes are not in the photo.

    Notes and substitutions

    • Sotanghon: Also known as glass noodles or cellophane noodles, it is a type of transparent noodles made from mung bean starch. These thin and silky noodles are a staple in Asian cuisine, known for their ability to absorb the flavors of the dishes they're used in.
    • Proteins: I'm using bola-bola (meatballs), chicken thighs, and scrambled eggs. You can also use slices of pork, beef strips, shrimp, or tofu. Mix and match as you like, depending on your taste or the ingredients you have. If you like shrimp, make a quick and flavorful stock using the heads and shells.
    • Vegetables: I've included wood ear mushrooms (black fungus), shiitake mushrooms, snow peas, carrots, and celery. You can also try green beans, snap peas, cabbage, bok choy, or bell peppers. Customize with whatever fresh veggies you prefer or have available.

    How to make this recipe

    Step 1: Soak the mushrooms

    Place the shiitake and wood ear mushrooms in separate bowls. Cover with warm water and soak for about 20 minutes until tender. After soaking, rinse the wood ear mushrooms.

    Drain both mushrooms and slice them into bite-sized pieces, removing any tough stems from the shiitake.

    Soaking shiitake mushrroms and wood ear mushrooms in separate bowls.

    Step 2: Prepare the bola-bola

    In a bowl, combine ground pork, garlic, onion, beaten egg, and cornstarch. Season with salt, pepper, and fish sauce to your taste. Mix until combined.

    Let the mixture sit in the refrigerator for 15 minutes while you prep the other ingredients; this step makes it easier to roll them into balls.

    Form the mixture into small balls and deep-fry them in a saucepan over medium-high heat until they are browned and cooked through. Set aside.

    Ground meat mixture in a bowl and straining the fried meatballs in a skimmer over the saucepan.

    Step 3: Make the scrambled eggs

    Heat a small amount of oil in a skillet over medium heat. Pour in the eggs and let them cook undisturbed until they begin to set around the edges. Tilt the pan as needed to spread the egg mixture out thinly across the surface.

    Once the egg is mostly set, you can gently flip it over to cook the other side briefly. Transfer to a plate and slice it into thin strips. Set aside.

    Frying the beaten eggs in a skillet.

    Step 4: Soak the sotanghon

    Soak the noodles in warm water for about 15 minutes or as directed on the package, until soft but not fully cooked. Avoid over-soaking, as they'll continue to cook in the pan. Once ready, drain and set aside.

    Pouring water into the bowl to soak the sotanghon noodles, then drained the water out.

    Step 5: Prepare the liquid mixture

    In a bowl, mix the chicken base, annatto powder, fish sauce, soy sauce, and oyster sauce with 1 cup of hot water to dissolve the annatto. Mix well and set aside.

    Prepare another 1 to 2 cups of hot water; you’ll need more or less depending on the noodles you're using.

    Mixing the liquid mixture in a cup.

    Step 6: Cook and shred chicken

    Season both sides of the chicken with salt and pepper. For quick and even cooking, flatten the pieces by slicing them open.

    In a wok or pan, sear over medium-high heat until browned and fully cooked. Let them cool, then shred and set aside.

    Searing the chicken in a wok, then shredding it on a cutting board.

    Step 7: Sauté aromatics and mushrooms

    If needed, add a bit more oil and sauté garlic and onions until softened. Add the shiitake mushrooms and continue sautéing until nicely browned. Then, add the wood ear mushrooms and sauté them briefly with the rest.

    Sauteing the aromatics and mushrooms in a wok.

    Step 8: Add the vegetables

    Add the carrots, snow peas, and celery, then stir-fry until just cooked but still crisp. Then, add the cabbage and keep tossing just until the cabbage slightly wilts. Season the vegetables with salt and pepper.

    Stir frying the vegetables in a wok, then added the cabbage to the mix.

    Step 9: Add the chicken

    Add the shredded chicken and toss it together with the vegetables until thoroughly heated.

    Added the shredded chicken to the aromatics and vegetables in a wok.

    Step 10: Add the noodles and liquid

    Add the sotanghon and the prepared liquid mixture. Turn up the heat to keep everything hot and cooking well after the noodles are added.

    Pouring the liquid mixture over the noodles in the wok.

    Step 11: Toss the noodles

    Use two wooden spoons and toss everything together to evenly coat the noodles and distribute the ingredients. If it starts to look a bit dry, gradually pour in the extra hot water you prepared earlier. The amount you'll need will vary based on the type of noodles you're using, so keep adding until they're just right.

    Season with ground pepper and tweak any other seasonings as needed. Turn off the heat once everything's perfect.

    Tossing the Sotanghon Guisado in the wok using two wooden spoons.

    Serve your Sotanghon Guisado with bola bola, thinly sliced scrambled eggs, sliced scallions, and calamansi or lemon as desired.

    Sotanghon Guisado on a fork.

    Recipe FAQs

    What type of noodles do I use?

    Use sotanghon, also known as glass or cellophane noodles, made from mung bean starch. They're clear and become slippery when cooked.

    Why do you need to pre-soak the sotanghon noodles?

    Pre-soaking sotanghon noodles in room temperature or warm water allows them to soften gradually and maintain their springy and chewy texture. These delicate noodles can become mushy if exposed to hot temperatures too quickly.

    How do I prevent the noodles from sticking together?

    Soak the sotanghon in water until they're just soft. Don't over-soak as they'll cook further in the pan. Stir frequently while cooking to prevent sticking.

    Variations of pancit

    • Pancit Bihon: Also called Bihon Guisado, it's a stir-fried rice vermicelli noodle dish with a combination of meats and various vegetables.
    • Pancit Canton: Also called Pancit Guisado, it's a stir-fried wheat noodle dish with a variety of vegetables and proteins.
    • Pancit Malabon: Thick rice noodle dish coated in a flavorful orange shrimp sauce and topped with seafood, hard-boiled eggs, and crushed pork cracklings.
    • Pancit Palabok: Thin rice noodles covered in a bright orange shrimp sauce and topped with a variety of toppings like shrimp, smoked fish flakes, and crushed chicharon. Pancit Luglug is a variation with thick cornstarch noodles.
    • Pancit Lomi: A hearty soup with thick wheat or egg noodles, vegetables, and various proteins in a thick and savory broth with beaten eggs.
    • Pancit Habhab: A street food favorite from Quezon, this miki noodle dish is served on a banana leaf and eaten without utensils, then seasoned with vinegar.

    Other noodle and pasta recipes you may like

    • Lomi in a bowl with a fork swirled with noodles.
      Lomi Recipe
    • Sopas in a bowl.
      Sopas Recipe
    • Macaroni Salad in a red bowl.
      Filipino Macaroni Salad Recipe
    • Filipino Spaghetti topped with grated cheese on a plate.
      Filipino Spaghetti Recipe

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Sotanghon Guisado rolled by a fork.

    Sotanghon Guisado Recipe

    A Filipino noodle dish made with glass noodles cooked with a mix of meats and vegetables.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Filipino
    Prep Time: 20 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 8
    Calories: 315kcal
    Author: Nora Rey
    Cost: $8-$12

    Equipment

    • Wok or a large sauté pan
    • Small saucepan (for the bola-bola)
    • Skillet (for the scrambled eggs)

    Ingredients

    For the Bola-Bola:

    • 8 ounces ground pork or chicken
    • 2 cloves garlic minced
    • ½ onion finely chopped
    • 1 egg beaten
    • 1 tablespoon cornstarch sub: breadcrumbs
    • salt, pepper, and fish sauce to taste

    For the Stir Fry:

    • 9 ounces sotanghon or glass noodles see note
    • 2 teaspoons chicken base sub: bouillon
    • 1 teaspoon annatto powder (optional for color)
    • 1 tablespoon fish sauce
    • 2 tablespoons soy sauce (regular or dark)
    • 2 tablespoons oyster sauce
    • 2 chicken thighs sub: chicken breast; see note
    • 4 cloves garlic minced
    • 1 onion finely chopped
    • 6 dried shiitake mushrooms rehrydrated and sliced
    • ½ cup dried wood ear mushrooms (black fungus) soaked, rinsed, and cut into bite-sized pieces
    • 1 cup snow peas (about 4 ounces) see note
    • 1 medium carrot (about 4 ounces) julienned; see note
    • 1 stalk celery thinly sliced; see note
    • 3 cups shredded or sliced cabbage (about 10 ounces) see note
    • Salt and pepper to taste
    • Neutral oil

    Garnishes

    • 2 eggs beaten
    • 1 stalk scallion sliced
    • Calamansi or lemon optional

    Instructions

    • Make the bola-bola: In a bowl, mix ground pork, garlic, onion, beaten egg, and cornstarch. Season with salt, pepper, and fish sauce. Chill for 15 minutes for easier handling, then form into small balls. Fry in a saucepan over medium-high heat until browned and cooked through. Set aside.
    • Make the scrambled eggs: Heat a small amount of oil in a skillet over medium heat. Pour in the eggs and let them cook undisturbed until they begin to set around the edges. Tilt the pan as needed to spread the egg mixture out thinly across the surface. Once the egg is mostly set, you can gently flip it over to cook the other side briefly. Transfer to a plate and slice it into thin strips. Set aside.
    • Soak the sotanghon: Soak the noodles in warm water for about 10 minutes or as directed on the package, until soft but not fully cooked. Avoid over-soaking, as they'll continue to cook in the pan. Once ready, drain and set aside.
    • Prepare the liquid mixture: In a bowl, mix the chicken base, annatto powder, fish sauce, soy sauce, and oyster sauce with 1 cup of hot water to dissolve the annatto. Mix well and set aside.
      Prepare another 1 to 2 cups of hot water; you’ll need more or less depending on the noodles you're using.
    • Cook and shred chicken: Season both sides of the chicken with salt and pepper. For quick and even cooking, flatten the pieces by slicing them open. In a wok or pan, sear over medium-high heat until browned and fully cooked. Let them cool, then shred and set aside.
    • Sauté aromatics and mushrooms: If necessary, add a bit more oil to the pan and sauté garlic and onions until softened. Add the shiitake mushrooms and continue sautéing until nicely browned. Then, add the wood ear mushrooms and sauté them briefly with the rest.
    • Add the vegetables: Add the carrots, snow peas, and celery, then stir-fry until just cooked but still crisp. Then, add the cabbage and keep tossing just until the cabbage slightly wilts. Season the vegetables with salt and pepper.
    • Add the chicken: Add the shredded chicken and toss it together with the vegetables until thoroughly heated.
    • Add the noodles and liquid: Add the sotanghon and prepared liquid mixture. Turn up the heat to keep everything hot and cooking well after the noodles are added.
    • Toss the noodles: Use two wooden spoons and toss everything together to evenly coat the noodles and distribute the ingredients. If it starts to look a bit dry, gradually pour in the extra hot water you prepared earlier. The amount you'll need will vary based on the type of noodles you're using, so keep adding until they're just right.
      Season with ground pepper and tweak any other seasonings as needed. Turn off the heat once everything's perfect.
    • Serve: Top your Sotanghon Guisado with bola bola, thinly sliced scrambled eggs, sliced scallions, and calamansi or lemon as desired.

    Notes

    • Sotanghon: Also known as glass noodles or cellophane noodles, it is a type of transparent noodles made from mung bean starch. These thin and silky noodles are a staple in Asian cuisine, known for their ability to absorb the flavors of the dishes they're used in.
    • Proteins: I'm using bola-bola (meatballs), chicken thighs, and scrambled eggs. You can also use slices of pork, beef strips, shrimp, or tofu. Mix and match as you like, depending on your taste or the ingredients you have. If you like shrimp, make a quick stock from the heads and shells to add so much flavor to the dish.
    • Vegetables: I've included black fungus (wood ear mushrooms), shiitake mushrooms, snow peas, carrots, and celery. You can also try green beans, snap peas, cabbage, bok choy, or bell peppers. Customize with whatever fresh veggies you prefer or have available.

    Nutrition

    Calories: 315kcalCarbohydrates: 36gProtein: 14gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 110mgSodium: 824mgPotassium: 369mgFiber: 2gSugar: 3gVitamin A: 1587IUVitamin C: 20mgCalcium: 58mgIron: 2mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

    More Noodles and Pasta Recipes

    • Cooked almondigas scooped by a spoon.
      Almondigas Recipe
    • Pancit palabok topped wtih sliced soft boiled egg, shrimp, and sliced lemon in a bowl.
      Pancit Palabok Recipe
    • Pancit bihon on a plate.
      Pancit Bihon Recipe
    • Baked Macaroni in a baking dish.
      Baked Macaroni Recipe
    294 shares
    • Facebook
    • Twitter
    • Email

    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

    Learn more about me →

    Reader Interactions

    Comments

    1. Marie

      January 03, 2024 at 11:22 pm

      5 stars
      I love your Sotanghon recipe. Thank you! What brand do you use and where do you buy it?

      Reply
    5 from 1 vote

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    Primary Sidebar

    Hi, I'm Nora! Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

    More about me →

    Popular Recipes

    • Grilled Pork Belly on a plate with pickled vegetables and spicy vinegar dipping sauce.
      Inihaw na Liempo Recipe
    • Beef stir fry with onions and peppers in a wok zoomed in.
      Beef Stir Fry with Onions & Peppers
    • Mackerel on Olive oil on a plate.
      Mackerel in Olive Oil
    • Beef Caldereta topped on a rice served on a plate.
      Beef Caldereta Recipe
    • Buko Pandan on a glass dish cup topped with ice cream covered be rice crisps.
      Buko Pandan Salad Recipe
    • Assorted Filipino foods on a table covered in banana leaf for a Kamayan Feast.
      Kamayan Feast: Bringing Family and Friends Together

    Seasonal Desserts

    You must use the category name, not a URL, in the category field.

    Footer

    ↑ back to top

    About

    • Accessibility Statement
    • Cookie Policy
    • Disclaimer
    • Image Use & Copyright
    • Privacy Policy

    Contact

    • Contact

    Copyright © 2023 RECIPES BY NORA

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie SettingsAccept
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
    CookieDurationDescription
    cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
    cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
    cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
    cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
    cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
    viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    SAVE & ACCEPT
    294 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.