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Pancit Sotanghon

Pancit Sotanghon

Cost $10, save $15

  • 20 Min
  • 6 Servings
  • $10

INGREDIENTS

  • Noodles

    • 1 (10.5 ounce) package mung bean vermicelli

  • Vegetables

    • 1 cup dried wood ear mushrooms (tenga ng daga)
    • 🧅 1 small onion, chopped
    • 1 (8 ounce) package shredded cabbage
    • 1 small head bok choy, chopped
    • 🥕 1 carrot, chopped

  • Protein

    • 🍗 1 ¾ cups chopped cooked chicken
    • 🥚 2 hard-boiled eggs, sliced

  • Condiments and spices

    • 1 tablespoon vegetable oil
    • 🧄 1 clove garlic, minced
    • ½ teaspoon achiote powder
    • 2 teaspoons soy sauce
    • 1 teaspoon fish sauce
    • 1 cube chicken bouillon
    • 1/4 teaspoon ground black pepper
    • 1 pinch chili powder (Optional)

  • Liquids

    • 1 cup water

STEPS

1

Soak vermicelli in a bowl of hot water for 2 to 3 minutes. Drain and cut noodles to desired length. Set aside. Soak mushrooms in a separate bowl of water to soften.

2

Heat oil in a saucepan over medium-high heat. Cook garlic until browned, about 2 minutes, and set aside for garnish.

3

Add onion and achiote powder to the saucepan, sauté until onion becomes translucent, about 5 minutes.

4

Add chicken, soy sauce, and fish sauce to the saucepan. Stir in chicken bouillon until dissolved. Pour in water and bring to a boil.

5

Drain softened mushrooms and cut into 1-inch pieces.

6

Add cabbage, bok choy, and carrot to the boiling liquid. Mix in vermicelli, mushrooms, black pepper, and chili powder. Cook and mix well until pancit is slightly dried, about 5 minutes.

7

Transfer pancit to a serving platter. Garnish with sliced eggs and browned garlic.

NUTRIENTS

Per 1 serving

🔥

329

Calories

  • 15
    Protein
  • 51
    Carbs
  • 7
    Fats

💡 Use leftover chicken or any protein of choice to make this recipe more budget-friendly.For additional flavor, sprinkle calamansi or lemon juice before serving.This dish is perfect for meal prep, as it stores well and remains flavorful when reheated.