Savory and Satisfying: A Complete Guide to Cooking Perfect Pancit Sotanghon

Pancit Sotanghon, a beloved Filipino noodle dish, is a staple at celebrations, family gatherings, and even simple weeknight dinners. Its versatility, delightful texture, and flavorful broth make it a crowd-pleaser. Unlike its cousin, Pancit Bihon, which uses thin rice noodles, Pancit Sotanghon features glass noodles, also known as cellophane noodles, which lend a uniquely chewy and satisfying bite. This comprehensive guide will walk you through everything you need to know to create a truly exceptional Pancit Sotanghon, from selecting the best ingredients to mastering the cooking techniques.

What is Pancit Sotanghon?

Pancit Sotanghon derives its name from the Hokkien Chinese word “pancit,” meaning noodles, and “sotanghon,” referring to the glass noodles themselves. These noodles, made from mung bean starch, are translucent when cooked and have a neutral flavor, allowing them to absorb the delicious flavors of the broth and other ingredients. The dish typically includes a medley of meats, vegetables, and aromatics, creating a well-rounded and flavorful experience.

Why You’ll Love This Recipe

• Authentic Flavor: This recipe aims to capture the authentic taste of Pancit Sotanghon, reminiscent of traditional Filipino cooking.
• Versatile: You can easily adapt this recipe to your preferences and dietary needs, swapping out proteins, vegetables, or seasonings.
• Easy to Follow: The step-by-step instructions are clear and concise, making it accessible to both novice and experienced cooks.
• Crowd-Pleasing: Pancit Sotanghon is a guaranteed hit at any gathering, thanks to its delicious flavor and satisfying texture.
• Budget-Friendly: The ingredients are readily available and relatively inexpensive, making it an economical choice for a family meal.

Ingredients You’ll Need

Before you start cooking, gather all the necessary ingredients to ensure a smooth and efficient cooking process. Here’s a comprehensive list:

• Sotanghon Noodles (Glass Noodles): 250g (approximately 8 ounces). Look for high-quality sotanghon noodles that are not too brittle. Some brands may require pre-soaking, so check the package instructions.
• Chicken: 500g (approximately 1 pound) bone-in, skin-on chicken pieces (thighs or drumsticks are recommended for richer flavor). You can also use boneless, skinless chicken breasts or thighs, but bone-in pieces will yield a more flavorful broth.
• Shrimp: 250g (approximately 8 ounces) medium-sized shrimp, peeled and deveined. This adds a delightful seafood element to the dish.
• Pork: 200g (approximately 7 ounces) pork belly, sliced into thin strips. Pork belly adds richness and depth of flavor. You can substitute with lean pork shoulder if preferred.
• Vegetables:
  • Carrots: 1 medium carrot, peeled and sliced into thin matchsticks. Adds sweetness and color.
  • Cabbage: ¼ head of cabbage, shredded. Provides a pleasant crunch and texture.
  • Celery: 2 stalks of celery, chopped. Adds a subtle aromatic flavor.
  • Green Beans: 100g (approximately 3.5 ounces) green beans, trimmed and cut into 1-inch pieces. Adds a vibrant green color and a satisfying crunch.
  • Mushrooms: 100g (approximately 3.5 ounces) shiitake mushrooms, sliced. Adds an earthy and umami flavor. You can use other types of mushrooms, such as button mushrooms or oyster mushrooms, if shiitake is not available.
• Aromatics:
  • Garlic: 4 cloves of garlic, minced. Essential for flavor.
  • Onion: 1 medium onion, chopped. Adds sweetness and depth.
  • Ginger: 1-inch piece of ginger, peeled and minced. Adds a warm and slightly spicy flavor.
  • Fish Sauce (Patis): 2-3 tablespoons. Adds a salty and umami flavor. Adjust to taste.
  • Soy Sauce: 2 tablespoons. Adds color and savory flavor.
  • Ground Black Pepper: ½ teaspoon. Adds a subtle spice.
  • Annatto Oil (Achuete Oil): 2 tablespoons. Adds a vibrant orange color and a subtle earthy flavor. If you don’t have annatto oil, you can substitute with regular cooking oil or skip it altogether.
  • Chicken Broth: 6-8 cups. Use homemade or store-bought chicken broth. Adjust the amount depending on your desired consistency.
  • Spring Onions (Scallions): Chopped, for garnish. Adds a fresh and vibrant finish.
  • Hard-boiled Eggs: Sliced, for garnish (optional). Adds protein and visual appeal.
  • Calamansi or Lemon Wedges: For serving (optional). Adds a zesty and refreshing touch.
• Optional Ingredients:
  • Chinese Sausage (Lap Cheong): Sliced, for added flavor and texture.
  • Chicken Liver or Gizzard: Cooked and sliced, for a more intense flavor.
  • Pork Cracklings (Chicharon): Crumbled, for added crunch.

Equipment You’ll Need

• Large Pot or Dutch Oven: For cooking the broth and noodles.
• Large Skillet or Wok: For stir-frying the vegetables and proteins.
• Cutting Board: For chopping vegetables and meats.
• Knives: For preparing ingredients.
• Mixing Bowls: For holding ingredients.
• Tongs or Spatula: For stirring and transferring ingredients.
• Ladle: For serving the Pancit Sotanghon.

Step-by-Step Instructions

Now that you have all your ingredients and equipment ready, let’s get started with the cooking process. Follow these detailed instructions for perfect Pancit Sotanghon:

Step 1: Prepare the Chicken Broth

1. In a large pot or Dutch oven, combine the chicken pieces with 6-8 cups of chicken broth. Add the chopped onion, minced ginger, and a pinch of salt and pepper.
2. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for at least 30-45 minutes, or until the chicken is cooked through and tender. This will create a flavorful and aromatic broth.
3. Remove the chicken pieces from the broth and set them aside to cool slightly. Once cooled, shred the chicken meat and discard the bones and skin.
4. Strain the broth through a fine-mesh sieve to remove any solids. This will ensure a clear and smooth broth. Set the broth aside.

Step 2: Soak the Sotanghon Noodles

1. While the broth is simmering, prepare the sotanghon noodles according to the package instructions. Some brands require pre-soaking in warm water for 10-15 minutes, while others can be added directly to the broth.
2. If soaking is required, drain the noodles well after soaking.

Step 3: Sauté the Aromatics and Proteins

1. In a large skillet or wok, heat the annatto oil (or regular cooking oil) over medium heat.
2. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Be careful not to burn the garlic.
3. Add the sliced pork belly and cook until lightly browned and crispy, about 5-7 minutes.
4. Add the shrimp and cook until pink and opaque, about 2-3 minutes. Remove the shrimp and set aside.
5. Add the shredded chicken to the skillet and sauté for a few minutes, until heated through.

Step 4: Stir-Fry the Vegetables

1. Add the carrots, celery, and green beans to the skillet and stir-fry for 3-5 minutes, until slightly softened.
2. Add the sliced mushrooms and shredded cabbage and stir-fry for another 2-3 minutes, until the cabbage is wilted.

Step 5: Combine and Simmer

1. Pour the strained chicken broth into the skillet with the sautéed vegetables and proteins. Bring the mixture to a simmer.
2. Add the fish sauce and soy sauce to the broth and stir well. Adjust the seasoning to taste. You can add more fish sauce or soy sauce for a saltier flavor, or a pinch of sugar to balance the flavors.
3. Add the soaked sotanghon noodles to the broth and stir gently to combine. The noodles will absorb the broth and become translucent.
4. Simmer for 5-7 minutes, or until the noodles are cooked through and the broth has thickened slightly. Stir occasionally to prevent the noodles from sticking to the bottom of the skillet.
5. Return the cooked shrimp to the skillet and stir to combine.

Step 6: Serve and Garnish

1. Ladle the Pancit Sotanghon into serving bowls.
2. Garnish with chopped spring onions, sliced hard-boiled eggs (optional), and calamansi or lemon wedges (optional).
3. Serve immediately and enjoy!

Tips for the Best Pancit Sotanghon

• Use High-Quality Ingredients: The quality of your ingredients will significantly impact the flavor of your Pancit Sotanghon. Choose fresh vegetables, high-quality chicken and pork, and flavorful fish sauce.
• Don’t Overcook the Noodles: Overcooked sotanghon noodles will become mushy and unappetizing. Cook the noodles just until they are translucent and chewy.
• Adjust the Broth: The broth is the heart of Pancit Sotanghon. Adjust the seasoning to your liking, adding more fish sauce for a saltier flavor or a pinch of sugar to balance the flavors.
• Don’t Be Afraid to Experiment: Feel free to experiment with different vegetables, proteins, and seasonings to create your own unique version of Pancit Sotanghon.
• Serve Immediately: Pancit Sotanghon is best served immediately, while the noodles are still warm and the broth is flavorful.

Variations and Adaptations

Pancit Sotanghon is a versatile dish that can be adapted to suit different preferences and dietary needs. Here are some variations and adaptations you can try:

• Vegetarian Pancit Sotanghon: Omit the meat and shrimp and use vegetable broth instead of chicken broth. Add more vegetables, such as tofu, bok choy, or snow peas.
• Spicy Pancit Sotanghon: Add chili flakes or chopped chili peppers to the sautéed aromatics for a spicy kick.
• Seafood Pancit Sotanghon: Add other types of seafood, such as squid, mussels, or clams, to the dish.
• Chicken Liver/Gizzard Pancit Sotanghon: For a more intense flavour add pre-cooked and sliced chicken liver and/or gizzard to the dish.
• Pancit Sotanghon with Quail Eggs: Include boiled quail eggs for extra flavor and visual appeal.

Serving Suggestions

Pancit Sotanghon is typically served as a main course, but it can also be served as a side dish or appetizer. It is often served with a side of calamansi or lemon wedges for squeezing over the noodles, adding a refreshing and zesty touch.

Storage and Reheating Instructions

• Storage: Store leftover Pancit Sotanghon in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat Pancit Sotanghon in a skillet over medium heat, adding a little chicken broth or water if the noodles have dried out. You can also reheat it in the microwave.

Nutritional Information (Approximate)

The nutritional information for Pancit Sotanghon will vary depending on the specific ingredients and quantities used. However, a typical serving (about 1 cup) may contain:

• Calories: 300-400
• Protein: 20-30g
• Carbohydrates: 40-50g
• Fat: 10-20g

Conclusion

Pancit Sotanghon is a truly delightful and versatile Filipino noodle dish that is sure to impress. With this comprehensive guide, you can confidently recreate this classic dish at home and enjoy its authentic flavors and satisfying textures. Don’t be afraid to experiment with different ingredients and variations to create your own signature Pancit Sotanghon. Happy cooking!