Pancit Sotanghon: Filipino Glass Noodles with Chicken

Pancit Sotanghon Recipe

This version gives both the saucy stir-fry feel and enough broth control for cooks who like sotanghon a little softer and soupier.

Shopping List

• sotanghon glass noodles
• chicken thighs
• dried shiitake mushrooms
• cabbage
• carrots
• onion
• garlic
• soy sauce
• fish sauce
• chicken broth
• green onions
• calamansi or lemon

Ingredients

Noodles and Mushrooms

• 8 ounces sotanghon glass noodles
• 6 dried shiitake mushrooms
• Warm water for soaking

Chicken and Sauce

• 2 tablespoons oil
• 1 pound boneless chicken thighs, thinly sliced
• 1 onion, sliced
• 5 garlic cloves, minced
• 3 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• Black pepper, to taste

Vegetables and Finish

• 2 cups shredded cabbage
• 1 carrot, julienned
• 2 green onions, sliced
• Calamansi or lemon wedges

Instructions

1. Soak sotanghon in warm water just until flexible, then drain and cut into shorter lengths if desired.
2. Soak mushrooms until soft, slice them, and save a little soaking liquid if it tastes pleasant.
3. Heat oil in a wide pan and cook chicken until no longer pink.
4. Add onion, garlic, and mushrooms and cook until fragrant.
5. Pour in broth, soy sauce, fish sauce, pepper, and optional mushroom liquid.
6. Add the drained noodles and simmer, tossing gently, until they absorb most of the broth.
7. Fold in cabbage and carrot and cook until just tender.
8. Finish with green onions and calamansi.