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Sotanghon Stir Fry with Vegetables

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Noodle dishes like this Sotanghon Stir Fry with Vegetables are easier to cook than they look. And they give much warmth and love for your family as they enjoy it.

If you can stir fry garlic and onions in some oil, in a skillet, then you’re on your way to a good meal. If you can soak sotanghon noodles in water for ten minutes, then you’re almost there. I used fresh cabbage and eggs from the farmer’s market. And I added cellophane noodles, also known as sotanghon to Filipinos.

Noodle dishes in Philippine cooking can transcend from the everyday family meal to party fare. This one I cooked was for our weeknight meal and it was perfect for Friday because this was hearty, yet meatless.

March celebrates many events: International Women’s History Month; the first day of the spring equinox, a year since the world went on lockdown, St. Patrick’s Day, among many others. And for our family, a bittersweet sadness – the anniversary of my late mom’s passing away. I can’t believe it’s been four decades since the light went out in our kitchen at home. But every day I cook, I bring my Mom, Lulu Reyes Besa to her friends, back in the kitchen with me. She is in every recipe I cook. She taught me everything I know in cooking and in life. It is because of Mom that I can share recipes with you.

As you twirl your forks around the silky sotanghon noodles from this recipe, and relish the savory-salty, somewhat spicy notes in the crisp cabbage, think of those who mean the most to you. It doesn’t take much to show your love. It only takes a bowl of these hefty, and filling Sotanghon Stir Fry with Vegetables.

Sotanghon Stir Fry with Vegetables

This Sotanghon Stir Fry with Vegetables dish was cooked with sotanghon (cellophane noodles), as it's known to most Filipinos. The silky, transparent noodles combined well with the crisp cabbage, topped with slices of egg omelet. The sauce base was savory and slightly spicy, flavored with patis (fish sauce) and siling labuyo (bird's eye chilies). This recipe was inspired by The Woks of Life. Serves 2 to 4.
Prep Time16 mins
Cook Time20 mins
Total Time36 mins
Course: Dinner, Lunch, Main Course, Merienda
Cuisine: Asian, Chinese, Filipino
Keyword: Cabbage with Cellophane Noodles - Sotanghon
Servings: 4 people
Calories: 65kcal
Author: Asian in America - Elizabeth Ann Quirino

Equipment

  • Large Skillet or Wok - about 12 inches diameter

Ingredients

  • 2 bundles (50 g. / 1.76 oz. each) dried cellophane noodles (sotanghon); when cooked, expands to about 3 cups
  • 1 Tablespoon achuete (annatto) powder
  • ¼ cup warm water, for soaking achuete
  • 2 Tablespoons vegetable oil
  • 3 whole eggs, beaten
  • 2 cloves garlic, minced
  • 1 whole onion, sliced
  • 2 stalks scallion whites, chopped, set aside greens for garnish
  • 1 piece siling labuyo (bird's eye chilies), sliced
  • 2 Tablespoons patis (fish sauce)
  • 1 cup broth (chicken, beef or vegetable)
  • 2 to 3 cups cabbage, coarsely sliced
  • ½ teaspoon sesame oil
  • 1 pinch salt
  • ½ teaspoon ground black pepper
  • 2 stalks scallion greens, chopped, for garnish

Instructions

To prepare dried cellophane noodles or sotanghon

  • Unwrap and remove the string that ties each of the bundles. Soak the dried noodles in a medium-sized bowl with enough water to cover it.
    Soak the noodles for 10 minutes. Cut the noodles in half with scissors when they are soft.
    Set aside.

To prepare the achuete (annatto):

  • In a small bowl filled with 1/4 cup warm water, add the achuete powder. Stir till there are no more lumps and orange liquid is smooth.
    Set aside.

To cook the eggs:

  • In a large skillet or wok, over medium-high heat, add the oil. When oil is hot in 1 to 2 minutes, pour the beaten eggs. Swirl the skillet or wok around so that the egg spreads thin for the omelette.
    The beaten eggs will firm up into a large, round omelette in about 6 minutes.
    Using a large turner, transfer the flat omelette to a plate. Slice in strips. Set aside.

To stir fry the cabbage and noodles:

  • Using the same skillet with the oil, over medium-high heat, stir fry the garlic, onions and scallion whites for 1 to 2 minutes.
    Add the chopped siling labuyo (bird's eye chilies).
    Pour the achuete liquid (annatto powder dissolved in 1/4 cup water) into the skillet.
    Pour the patis and broth. Blend ingredients.
  • Add the cabbage. Mix into the stir-fried ingredients and liquid.
    Cover and cook till cabbage softens in about 6 to 7 minutes.
  • Drain the sotanghon noodles. Discard the liquid.
    Add the noodles to the cabbage stir fry in the skillet. Combine ingredients well, till orange liquid coats the noodles. Cook for 2 minutes more.
    Season with sesame oil, salt and black pepper.
  • Return the sliced omelette to the top of the noodles.
    Set the noodles on a serving platter. Garnish with scallion greens. Serve warm.

Cook's comments:

  • When slicing or working with siling labuyo (bird's eye chilies), do NOT rub your eyes or hands after slicing, or you will feel like your eyes/face caught fire. Make sure to wash hands thoroughly after handling the chilies. Best to wash the knives and utensils which touched the chilies, as well.
    Or you can omit using the siling labuyo if you prefer a noodle dish without a spicy flavor.

Copyright Notice:

  • Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog,  my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

Nutrition

Serving: 1g | Calories: 65kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Sodium: 10mg | Potassium: 3mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Calcium: 1mg | Iron: 1mg

Notes on Nutrition: The nutrition information provided  in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog,  my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

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