Sotanghon Guisado

Sotanghon Guisado


    • 1 pack Sotanghon (glass noodles)
    • 1 medium onion, chopped
    • 3 cloves garlic, chopped finely
    • 1 cup shrimps, shell removed
    • 1 large chicken breast, sliced thinly
    • 1½ cups chicken broth (chicken bouillon dissolved in 1½ cup of hot water)
    • 1/2 Chinese cabbage, sliced
    • 100g mange taut (sitsaro), topped and tailed
    • 1/2 bell pepper, chopped
    • 1 carrot, peeled and julliened
    • 2 tbsp vegetable oil
    • 1 tbsp light soy sauce
    • fish sauce or salt

Glass Noodle (Sotanghon) Photo by Bless Mercado

Ingredients, photo by Bless Mercado

Method of Preparation:

  • Prepare the sotanghon according to the packet’s instruction.
  • Heat the wok or a large frying pan.
  • Add the oil and let it heat.
  • Saute the garlic until brown but not burnt.
  • Add the onions and cook until translucent.
  • Tip in the chicken and stir until it has changed colour to ‘whitish”.
  • Add the carrot, mange taut, cabbage and bell pepper.
  • Stir in the shrimps and cook for
  • Pour in the the chicken broth and soy sauce.
  • Bring to a boil.
  • Check that the vegetables are cooked.
  • Then add the sotanghon.
  • Correct the seasoning by adding fish sauce or salt, according to taste.
  • Give it a good stir.
  • Serve immediately as an afternoon snack.

Don’t forget to spritz with a touch of lemon or calamansi.



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