Sotanghon Guisado A Savory Filipino Noodle Dish

Pancit is an integral component of Filipino cuisine, a heritage influenced by Chinese immigrants who introduced various dishes during their settlement in the Philippines during the Ming dynasty in the 13th century. It is commonly observed that gatherings and celebratory events are considered incomplete in the absence of noodle dishes.

This cultural significance is well recognized by Amber, which is why their menu features a diverse selection of pancit offerings, including Amber’s Special Pancit Malabon, Spaghetti with Meat Sauce, and Pancit Otso, among others. This discussion will focus on Sotanghon Guisado, also referred to as Pancit Sotanghon Guisado.

Similar to other Pancit varieties, Sotanghon Guisado is relatively straightforward to prepare and utilizes ingredients that are typically found in a Filipino household. The primary noodles used for this dish are vermicelli noodles, composed of either rice flour or mung bean starch.

These noodles are characterized by their thin, white, and translucent appearance, exhibiting a delicate texture that is gluten-free. They readily absorb flavors from accompanying ingredients and have a quick cooking time. This article will provide a simple and effective methodology for preparing this Pancit dish.

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How to cook sotanghon guisado

Begin by immersing 300 grams of vermicelli noodles in a water bowl for 10 to 15 minutes. In a separate pan, heat a small amount of oil and sauté garlic until it turns a golden brown. Once the garlic has attained this color, introduce annatto seeds into the pan to create annatto oil. The process is complete when the oil exhibits an orange hue, which typically requires only a brief stirring period. After achieving the desired color, promptly remove the annatto seeds from the oil and dispose of them appropriately.

In a skillet, begin by heating annatto oil and adding the sliced pork, cooking until the meat is browned. Once the pork is adequately cooked, reduce the oil in the pan until approximately three tablespoons remain. Proceed to incorporate onions, allowing them to sauté until translucent. Subsequently, add carrots to the mixture, cooking for one minute before introducing half a cup of water and soy sauce. Bring this mixture to a boil. 

Once boiling, add a Knorr Shrimp cube, followed by cabbage, snow peas, and bell peppers. Continue cooking for an additional two minutes while stirring to ensure even distribution of the ingredients. Next, incorporate the vermicelli noodles and green onions, carefully tossing them to achieve a uniform mixture. Finally, season the dish with fish sauce, black pepper, and toasted garlic. Your Guisado is now prepared for serving.

Ingredients :

• 6 ounces sliced pork shoulder
• 1 Knorr Shrimp cube (or similar brand chicken/vegetable bouillon cube)
• 300g Vermicelli noodles
• Half a head of cabbage, thinly sliced
• One carrot, julienned (thinly sliced into matchsticks)
• One red bell pepper, julienned
• One bunch of green onions, chopped
• Three ounces of snow peas, trimmed
• One onion, chopped
• 8 cloves garlic, minced
• Two teaspoons annatto seeds (or One teaspoon achiote powder)
• ¼ cup soy sauce
• 1 cup of water
• ¼ cup cooking oil
• Fish sauce and ground black pepper to taste (adjust to your preference)

Cooking Instructions :

• To prepare Sotanghon noodles, begin by soaking them in water for approximately 10-15 minutes. While the noodles soak, crush some garlic and heat oil in a pan. Once the garlic is cooked and turns brown, remove it from the pan and set it aside.
• Next, add annatto seeds to the same oil. Allow the seeds to cook for about 10 seconds, which will give the oil a vibrant orange color, this indicates that the annatto oil is ready. Afterward, strain the seeds from the oil and discard them.
• Proceed to cook pork in the prepared annatto oil until the meat changes to a brown color. Once browned, remove any excess oil from the pan, leaving about three tablespoons. Add chopped onions and sauté them until they become soft.
• After the onions, add sliced carrots and cook for an additional minute before introducing soy sauce and half a cup of water. Bring this mixture to a boil.
• Then, incorporate a Knorr shrimp cube, along with shredded cabbage, snow peas, and bell pepper. Cook this mixture for another two minutes to combine the flavors.
• Now it’s time to add the soaked Sotanghon noodles to the pan. Gently toss the ingredients together to ensure they are well mixed. Pour in the remaining half cup of water and let it cook on low heat for an additional three minutes, covering the pan during this time.
• Finally, add chopped green onions and season to taste with fish sauce and ground black pepper. Top the dish with the toasted garlic that was set aside earlier.

Nutrition Information

• Calories: 519kcal (26% Daily Value)
• Carbohydrates: 80g (27% Daily Value)
• Protein: 13g (26% Daily Value)
• Fat: 17g (26% Daily Value)
  • Saturated Fat: 2g (10% Daily Value)
  • Polyunsaturated Fat: 4g
  • Monounsaturated Fat: 10g
• Trans Fat: 0.1g
• Cholesterol: 18mg (6% Daily Value)
• Sodium: 1243mg (52% Daily Value)
• Potassium: 564mg (16% Daily Value)
• Fiber: 6g (24% Daily Value)
• Sugar: 8g (9% Daily Value)
• Vitamin A: 3854IU (77% Daily Value)
• Vitamin C: 98mg (119% Daily Value)
• Calcium: 105mg (11% Daily Value)
• Iron: 3mg (17% Daily Value)

Note :

When it comes to daily nutrition, the Daily Value (DV) percentages are calculated based on a 2,000-calorie diet. Keep in mind, that your unique dietary needs might differ! It’s all about finding what works best for you.

FAQ’s

Conclusion

Sotanghon Guisado is a delightful and adaptable Filipino noodle dish that elevates any occasion. This simple yet rewarding recipe serves as an excellent foundation for discovering variations and tailoring the dish to your personal taste. So, gather your ingredients, tap into your creativity, and savor the joy of this beloved Filipino favorite!