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Pancit Sotanghon Guisado

A quick and comforting Filipino noodle stir-fry made with vermicelli noodles and a colorful mix of veggies and protein, perfect for weeknight meals or special occasions.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: Filipino
Keyword: comfort food, Filipino Food, Noodle Recipe, Pancit, Sotanghon Guisado
Servings: 4 servings
Calories: 350kcal

Ingredients

For the Noodles

  • 1 pack dried vermicelli noodles (sotanghon)

For the Stir-fry

  • 2 tablespoons oil (canola or any preferred oil)
  • 3 cloves garlic, smashed or minced
  • 1 small onion, sliced thin
  • 2 cups cooked chicken, shredded leftover rotisserie is recommended
  • 1-2 cups chopped veggies (cabbage, carrots, celery, green beans) use whatever is available
  • 1/4 cup soy sauce adjust to taste
  • 1 tablespoon fish sauce optional for umami flavor
  • to taste pepper
  • 1 squeeze calamansi or lemon added at the end
  • a pinch annatto powder optional for coloring

Instructions

Preparation

  • Soak the dried vermicelli noodles in warm water for about 10 to 15 minutes until they become flexible but slightly firm.
  • Drain the noodles and, if desired, cut them into shorter lengths with kitchen scissors for easier stirring.

Stir-frying

  • In a large pan, heat oil over medium-high heat and add garlic and onion. Fry until fragrant.
  • Add the shredded chicken and stir until heated through.
  • Add the firmer vegetables first, such as carrots and green beans, and then add the cabbage last. Stir-fry until just wilted.
  • For tofu, cube it and brown separately before mixing it back in with the veggies.
  • Scrape any flavorful bits off the pan and add a splash of water if necessary.

Seasoning

  • Pour in the soy sauce and fish sauce, then toss everything together to coat the noodles evenly.
  • Adjust seasoning with additional soy sauce or pepper as needed. If using, dissolve annatto in warm water and drizzle in for color.
  • Before serving, squeeze in calamansi or lemon juice for brightness.

Notes

This dish is versatile; feel free to add shrimp, pork, or tofu. For a festive touch, top with scallions, fried garlic, or crunchy chicharrón. Leftovers can be stored in the fridge for up to three days. Avoid freezing as noodles can become mushy.