Pancit Sotanghon Guisado Recipe

Pancit Sotanghon Guisado Recipe

Ingredients

  • 2 garlic cloves, minced
  • 2 tablespoons oil
  • 1 small onion, minced
  • 1 teaspoon paprika
  • 6-ounces shrimp
  • 1 carrot, chopped
  • 1/4 cup snow peas, sliced
  • 120 g. of dry sotanghon (vermicelli) noodles
  • 2 teaspoons soy sauce
  • 2 tablespoons fish sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 green onion, sliced
  • 1 pound chicken
  • ½ cup tengang daga(mushrooms), soaked in water to soften

Pancit Sotanghon Cooking Instructions:

  • Place the chicken in a pot and cover with water by about 2-inches.
  • Bring to a boil and reduce heat to a simmer.
  • Cook the chicken, skimming off any foam that forms. Cook until tender, about 30 to 35 minutes.
  • Meanwhile, soak the Pancit Sotanghon noodles in warm water for 10 minutes or until soft. Cut into 4-inch pieces.
  • When the chicken is done, remove from the pot and let cool.
  • Strain the broth and set aside. Remove chicken skin and cut meat into thin strips.
  • In a wok or skillet, heat the oil. Sauté the garlic and onion until soft. Add the shrimp, and cook until pink. Add the chicken meat and stir-fry for 30 seconds. Add the paprika and 2 cups of the reserved chicken broth.
  • Add tengang daga(mushrooms). Bring to a boil over high heat. Stir in the carrots and snow peas. Cook until the vegetables are crisp-tender, about 2 minutes.
  • Add the Pancit Sotanghon noodles. Season with the soy sauce and fish sauce. Simmer until the noodles are heated through, about 1 minute. Add salt and pepper, if desired.
  • Garnish with green onion slices and its ready to be served.

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