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Pancit Sotanghon

Pancit Sotanghon

⏱ Prep: 20 min ⏱ Cook: 20 min

Ingredients

  • 3.25 lb sotanghon noodles
  • 0.5 piece baked chicken (meat shredded)
  • 3 piece Chinese sausage (chopped)
  • 4 oz pork (sliced thinly and chopped)
  • 0.5 cup chopped flat leaf parsley
  • 0.25 cup soy sauce
  • 1 small carrot (julienne)
  • 18 piece snap peas
  • 0.5 piece cabbage chopped
  • 1 small yellow onion (sliced)
  • 2 clove crushed garlic
  • 3 tbsp oil
  • 0 Salt and pepper to taste

Instructions

  1. Place 6 cups water on a large mixing bowl. Put-in the vermicelli noodles and soak for 10 minutes or until the noodles becomes a bit soft. Discard the water.

  2. Boil 4 cups of water. Blanch the carrots, snap peas, and cabbage. Set aside. (note: I explained the concept of blanching in the pancit canton post).

  3. Heat a wok or wide pan. Pour-in the cooking oil.

  4. Saute the garlic and onion.

  5. Once the onion becomes soft, add-in the Chinese sausage, pork, and baked chicken. Cook for 5 minutes.

  6. Add-in the chopped parsley, soy sauce, and ¾ cup water. Stir and let boil.

  7. Add the vermicelli noodles. Make sure that the noodles are soft and that excess water has been drained. Toss until all the ingredients are well blended.

  8. Add salt and ground black pepper as needed.

  9. Put-in the blanched vegetables; toss and cook for 3 minutes.

  10. Transfer to a serving plate. Serve.

  11. Share and enjoy!