Pancit Sotanghon: Filipino Glass Noodles with Chicken
Recipe Guy
Filipino glass noodles | Chicken broth | Comfort pancit
Sotanghon takes on the flavor of its cooking liquid, so this pan starts with chicken broth, dried shiitakes, soy sauce, and fish sauce. The glass noodles finish among chicken and vegetables, with green onion and calamansi bringing freshness to the last few tosses.
Why make it: This version gives both the saucy stir-fry feel and enough broth control for cooks who like sotanghon a little softer and soupier.
Fresh From the Kitchen
About This Recipe
Soaking makes the noodles flexible enough to handle; it is not meant to finish cooking them. They still need to simmer in the seasoned broth. Dried mushrooms get their own soak, and a little of that liquid can join the pan when it is clean and free of grit.
Thinly sliced chicken and finely cut vegetables keep the pieces in proportion to the noodles. Fold the cabbage and carrot in toward the end, then serve with citrus so each portion can have its own bright finish.
Cooking Notes
- If using mushroom soaking liquid, pour it off slowly and leave the sediment behind. A fine strainer helps, but there is no reason to empty the gritty bottom into the noodles.
- Lift and turn the sotanghon with tongs rather than stirring it in tight circles. Distribute the strands through the broth so the outside of a clump does not soften ahead of its center.
Ingredient Notes
For sotanghon
Mung bean glass noodles turn clear and springy when cooked. Soak briefly so they soften evenly in the pan.
For mushrooms
Dried shiitakes add depth, and their soaking liquid can join the broth if it tastes clean and earthy.
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
- Soak sotanghon in warm water just until flexible, then drain and cut into shorter lengths if desired.
- Soak mushrooms until soft, slice them, and save a little soaking liquid if it tastes pleasant.
- Heat the oil in a wide pan and cook the chicken until lightly browned and the thickest pieces reach 165°F (74°C) on an instant-read thermometer.
- Add onion, garlic, and mushrooms and cook until fragrant.
- Pour in broth, soy sauce, fish sauce, pepper, and optional mushroom liquid.
- Add the drained noodles and simmer, tossing gently, until they absorb most of the broth.
- Fold in cabbage and carrot and cook until just tender.
- Finish with green onions and calamansi.
Nutrition Estimate
Approximate values per serving based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Pancit Sotanghon
- Cut the noodles: Shorter strands are easier to toss and serve.
- Watch the liquid: Add broth for a softer pancit or simmer longer for a drier platter.
- Use thigh meat: It stays tender even as the noodles finish cooking.
- Add vegetables late: They should keep a little color and crunch.
How To Serve And Store
Serve warm as a noodle main or merienda. Refrigerate for up to 3 days and reheat with a splash of broth so the noodles loosen.
Common Questions
Can I make sotanghon as soup?
Yes. Add more broth and season to taste for a brothy bowl.
Are sotanghon and bihon the same?
No. Sotanghon are glass noodles, while bihon are rice noodles.
Can I use rotisserie chicken?
Yes. Add shredded cooked chicken after the aromatics and broth.
Why did my noodles clump?
They may have over-soaked or needed more tossing with broth.
Should the sotanghon be completely soft before it goes into the pan?
No. Drain it once flexible, while it still has cooking left to do. The noodles should finish in the chicken broth so the liquid seasons them as they soften.
Can I shorten the glass noodles without ruining them?
Yes. After soaking and draining, snip the flexible strands into more manageable lengths. Keep them long enough to twirl and lift, but short enough that one serving does not pull the whole pan with it.
Do you like pancit sotanghon dry and glossy or soft with extra broth? Share your family version or testing notes in the comments.
Recipe inspiration and technique reference: Filipino home-cooking source research from Panlasang Pinoy, Kawaling Pinoy, and Filipino-American cooking sources in the site roadmap.
