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Bowl of pancit sotanghon: translucent glass noodles with carrot, cabbage, and chicken, calamansi and toasted garlic on the side
Tagalog Luzon 20 min prep · 25 min cook 45m total Medium

Pancit Sotanghon

Pancit Sotanghon (Sotanghong Guisado)

Filipino pancit sotanghon with mung-bean glass noodles, chicken, cabbage, and carrot—clear, glossy strands for handaan and weeknights.

Serves 6 · 45m total

The Story

Sotanghon is the glass-noodle pancit: mung-bean vermicelli that turns clear and slightly springy, not the opaque gold of bihon. Filipino cooks soak it briefly, then finish it in a hot pan with chicken, cabbage, and carrot so the strands pick up garlic and soy without clumping into a brick.

It is a handaan staple because it looks festive—shiny noodles, orange carrot threads, green onion on top—and it does not dry out as fast as bihon on a buffet. Calamansi at the table is not optional; the dish is mild until you squeeze.

Soak too long and you get glue. Soak too little and you get hard cores. Five to eight minutes in warm water is the window.

Best paired with

Lumpiang shanghai, puto, and pork barbecue on a party table.

Use it in these KusinaPH recipes

Pancit BihonPancit CantonPancit Palabok

Lola's Tips

  • ✦Cut soaked sotanghon with scissors in the bowl so strands are manageable.
  • ✦Shiitake soaking liquid is free stock—use it instead of plain water.
  • ✦Toss with tongs; a spoon mashes glass noodles.
  • ✦If noodles clump, splash in a little hot broth and lift from the bottom.

Substitutions

  • sotanghon → thin rice vermicelli (different chew, still works)
  • chicken thigh → shrimp or leftover roast chicken
  • shiitake → button mushrooms

Ingredients

Servings
6
(recipe for 6)

Instructions

  1. 1

    Soak sotanghon in warm water 5 to 8 minutes until pliable but not mushy. Drain. Soak shiitake in hot water 15 minutes, squeeze, slice, and keep 1/2 cup soaking liquid.

  2. 2

    Heat oil in a wide wok or pan over medium-high heat. Stir-fry chicken until no longer pink, 3 to 4 minutes. Add garlic and onion; cook 1 minute.

  3. 3

    Add shiitake, carrot, and celery. Toss 2 minutes. Add cabbage and toss until it just wilts.

  4. 4

    Pour in broth, mushroom liquid, soy sauce, fish sauce, and pepper. Bring to a simmer.

  5. 5

    Add drained sotanghon. Toss with tongs 2 to 3 minutes until the noodles turn clear, absorb sauce, and look glossy. Add a splash of broth if dry.

  6. 6

    Top with green onion. Serve with calamansi for squeezing.

Kitchen Timer · 20 min prep first

25:00

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