Vegetable Pancit Sotanghon
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Vegetable Pancit Sotanghon
This Vegetable Pancit Sotanghon is a basic Filipino stir-fry dish cooked with cellophane-clear noodles and a medley of vegetables. Basic seasonings are calamansi (or lemon) juice and fish sauce. This cooks fast and easy in under 30 minutes, and is ideal for a family meal or parties. This is an Asian in America recipe by Elizabeth Ann Quirino
Servings: 2 people
Calories: 7kcal
Equipment
- Large skillet or Wok: 12 to 14 inches diameter
- Medium-sized and small bowls
- chopping board
Ingredients
- 32 oz. sotanghon noodles; pre-soaked in water for 20 minutes
- 2 teaspoons achuete (annatto) powder
- ½ cup water, warm, for soaking the achuete
- 2 Tablespoons vegetable oil
- 2 cloves garlic, peeled, minced
- 1 whole medium-sized onion, chopped or sliced
- 2 stalks celery, chopped
- 1 Tablespoon Red Boat fish sauce (patis)
- 1 cup vegetable broth
- 3 cups coarsely sliced cabbage
- 1 whole carrot, peeled, julienne strips
- 1 Tablespoon calamansi or lemon juice
- 1 pinch sea salt
- ¼ teaspoon ground black pepper
- 2 stalks scallions, chopped; for garnish
- whole hard-boiled egg, sliced; for garnish (optional)
Instructions
To prepare sotanghon noodles:
- Soak the sotanghon noodles in a large bowl filled with water at room temperature. Soak the noodles for 20 minutes, not longer than this.Drain water. Set noodles aside.
To prepare achuete (annatto) liquid:
- Soak the achuete powder in warm water. Mix well till powder is diluted and there are no more lumps. Set aside.
To cook pancit:
- Place the skillet or wok over medium-high heat.Pour the vegetable oil. When oil is hot enough, stir-fry the garlic, onions and celery till fragrant, for about 2 minutes.Pour the patis (fish sauce).Pour the achuete liquid and broth.
- Add the vegetables to the skillet and cook till soft for about 2 minutes.When vegetables are soft, add the pre-soaked noodles to the mixture.Pour the calamansi or lemon juice. Incorporate ingredients well.Season with salt and pepper. Garnish with scallions and slices of hard-boiled egg if desired..Serve warm.
Cook's comments:
- Sotanghon are thin, translucent noodles made from mungbeans and cassava starch. Achuete powder is made from orange-colored annatto seeds, used for coloring and to give a slightly nutty flavor.These ingredients are available in Asian markets or online sources like Amazon and Asian shopping websites.
Nutrition
Serving: 100g | Calories: 7kcal | Carbohydrates: 2g | Protein: 0.03g | Fat: 0.01g | Saturated Fat: 0.01g | Sodium: 489mg | Potassium: 3mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 252IU | Calcium: 1mg | Iron: 0.03mg
I love your recipeis! Thank you for sharing.
Thanks, David !
Really delicious recipe. I love it yummy!!! It’s really awesome
Thank you!
It was one of the best meals I’ve ever made. Will definitely be on my monthly meal rotation can’t wait to try your other recipes.
Thanks, Mary! Glad you enjoyed this recipe.
I’m in awe of how the spices and ingredients come together in this recipe. The taste is nothing short of extraordinary!
Thanks, Stefan. Glad you enjoyed this recipe for Vegetable Pancit Sotanghon !