Pancit is a noodle dish that is very common in the Philippines, and the reason behind its popularity is the belief that eating pancit can prolong someones life. You can see them being served in restaurants, carinderia, and a must have for every Filipino occasions and celebrations.There are many variations of pancit, and one of them is the Pancit Sotanghon.
Sotanghon is a mung bean cellophane noodles, and its texture can be very smooth and slippery. It’s naturally clear in color, but others prefer to add coloring to it by using annatto seeds of achiote (achuete), giving the noddles reddish orange color and a more appetizing look without altering its original taste. Pancit Sotanghon is usually served only on special occasions as the noodle cost more than the usual bihon noddles.
A secret to a great tasting Pancit Sotanghon or any stir fry noddle dish is to cook the noodles and pancit in a rich chicken broth from a whole chicken. This will give your pancit a tasty and distinct flavor, unlike when you use just plain water. You can also add tenga ng daga or cloud ear fungus, as this will perfectly complement the gummy texture of the sotanghon, and a fresh squeeze of calamansi or lemon on top to give acidity. Eat it with your favorite dessert like cakes or buttered puto to really enjoy pancit filipino style.
I N G R E D I E N D T S
- ¾ lb sotanghon noodles
- ½ kilo chicken, meat shredded
- ½ medium cabbage, chopped
- ½ cup chopped flat leaf celery
- ¼ cup soy sauce
- 4 cups water
- 5 pcs tenga ng daga(dried)
- 3 tbsp cooking oil
- 2 tbsp fish sauce
- 1 medium sized carrots, julienne
- 1 knorr chicken broth cube
- 4 ounces pork, sliced thinly and chopped
- 1 small onion, sliced
- 2 cloves crushed garlic
- salt and pepper to taste
M E T H O D
- In a large pot over medium heat, combine chicken and water. Bring to a boil, remove the scum that floats on top of water. When broth clears, add quartered onions, 2 pounded garlic and a pinch of salt. Lower heat, cover and simmer for about 20-30 minutes or until chicken is cooked through. Remove chicken, shred chicken when its cool and set aside the broth for later use.
- In a bowl, combine wood ears mushroom and enough water to cover. Soak for about 30 minutes or until softened. Drain from water, and squeeze excess liquid with hands. Slice into very thin strips.
- Heat a wok or wide pan, pour in the cooking oil. Saute the garlic and onion. Once the onion becomes soft, add in the pork and baked chicken. Cook for about 4-5 minutes. Add in the chopped celery, carrots, soy sauce, knorr chicken cubes. Add the broth chicken. Stir and let boil.
- Add the sotanghon. Make sure that the noodles are soft and that excess water has absorbed to the sotanghon the tengang daga, cabbage and fish sauce. Toss until all the ingredients are well blended.
- Add salt and ground black peeper as needed.
- Transfer to a serving plate. Squeeze with a lemon or calamansi and serve with your favorite desserts.