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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
Prep Time20 minutes
Cook Time6 minutes
Total Time26 minutes
Course: Dinner, Lunch, Main Course, Merienda
Cuisine: Asian, Filipino
Keyword: Vegetable Pancit Sotanghon
Servings: 2 people
Calories: 7kcal
Author: Asian in America – Elizabeth Ann Quirino


  • Large skillet or Wok: 12 to 14 inches diameter
  • Medium-sized and small bowls
  • chopping board


  • 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)


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.


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

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