Easy Chicken Sotanghon Stir Fry
A fast and cozy noodle dish made with sotanghon noodles, chicken, and fresh vegetables, perfect for busy weeknights.
Servings: 4 servings
Calories: 350kcal
Ingredients
For the Noodles
- 200 grams Sotanghon (glass noodles) Look for vermicelli made from mung bean starch.
For the Chicken
- 500 grams Chicken thighs, boneless Slice thin for even cooking.
Flavor Base
- 4 cloves Garlic Finely chopped.
- 1 medium Onion Chopped.
Vegetables
- 1 cup Carrots Julienned.
- 1 cup Cabbage Shredded.
Sauce Ingredients
- 3 tablespoons Soy sauce Use low sodium if necessary.
- 2 tablespoons Oyster sauce Optional but recommended.
- 1 cup Chicken broth or water Broth adds more flavor.
- to taste Black pepper Adds warmth.
- 1 squeeze Calamansi or lemon For brightness.
Instructions
Preparation
- Soak the sotanghon noodles in room temperature water for 8 to 12 minutes, until flexible, then drain.
- Prep chicken by slicing it thinly and ensuring all pieces are similar in size.
- Chop garlic and onion, julienne the carrots, and shred the cabbage.
Cooking
- Heat a wide pan and add oil to cook the chicken until golden brown, then set aside.
- In the same pan, add garlic and onion, sauté until fragrant.
- Add carrots and cabbage, and cook until they begin to soften.
- Add the chicken back to the pan, then add the soaked sotanghon noodles.
- Pour in the soy sauce, oyster sauce, and chicken broth, tossing to coat the noodles.
- Cook until the noodles finish absorbing the sauce, adding more broth if needed.
- Finish with black pepper and a squeeze of calamansi or lemon, adjust to taste.
Notes
This dish holds up well for about 3 days in the fridge but may look dry due to the noodles absorbing the sauce. Store in an airtight container. Reheat gently with a splash of water or broth.