Recipes around the world compilation

Pancit Sotanghon Recipe

By PutoPinoy on Tuesday, June 05, 2007 At Tuesday, June 05, 2007

Another pancit of note is Pancit Sotanghon. Unlike Pancit Bihon which has become an everyday dish, sotanghon is served only on special occasions. This mungbean noodle is more expensive than other noodles. It can be made into a dry pancit or into a soup tinged with atsuete oil.


  • 3 lb Chicken breast
  • 2 pcs Bay leaves
  • 1 tsp Peppercorns
  • 1-1/2 c minced Onions, divided
  • 1 tbsp Garlic, minced
  • 3 tbsp Cooking oil
  • 1/2 c dried Chinese mushrooms (soak in 2 c water,
  • drain and add liquid to chicken broth)
  • 4-1/2 c Water
  • 1/2 c Carrot strips
  • 1/2 c Leek strips
  • 1/4 c Celery strips
  • 1/2 lb Sotanghon
  • Salt (or Patis) and Pepper to taste

  1. In a bowl, soak sotanghon in water until soft, drain, and cut into 6-inch lengths.
  2. In a stockpot, boil chicken, bay leaves, peppercorns, and 1 c onions in water covered for 1 hour or until chicken is tender. Set aside and let cool.
  3. Remove all flesh from the chicken. Discard the skin, and cut the meat into thin strips.
  4. In a wok, saute garlic and 1/2 c onion in oil until transparent.
  5. Add in chicken and mushrooms.
  6. Add 3-1/2 c chicken broth, and bring to a boil over high heat.
  7. Add in carrots, leeks, and celery.
  8. Add sotanghon noodles. Season with salt and pepper to taste.
  9. Toss and serve.

Method #2

  • 250 grams or 500 grams vermicelli
  • 2-4 breasts of chicken, flaked
  • 1 c. boiled shrimp, added only when you use pork or beef
  • 1 stalk fresh onion leaves (cut.5 cms)
  • 4-6 carrots, sliced in long, narrow strips
  • 1-2 c. cabbage, sliced in long, narrow strips
  • 4-8 stalks celery, cut thin, diagonally
  • 4-7 segments garlic, minced
  • 1 onion, sliced, for frying vegetables
  • 1 onion, sliced, for frying vermicelli
  • 2 cubes chicken bouillon for the vegetables
  • Salt and pepper to taste
  • Sliced lemon (optional)

Please soak the vermicelli for 2 hours prior to cooking.

Boil the chicken until tender. In boiling, mix it with slices onions and Mrs. Dash seasoning. Keep the chicken juice for cooking the vermicelli. You may use pork or beef, if you do not like chicken. You can mix this with ham, too.

Fry separately the garlic; when a little brown, add the onions; when brown, add the chicken (or pork or beef). Add the shrimp if you are using pork or beef. When all these are brown; add the chicken bouillon (or pork or beef) juice, salt and pepper. When it boils, add all together the carrots, cabbage and celery. Simmer for about 5 minutes. Set aside.

On a separate casserole, fry garlic; when brown, add the onions; when brown, pour the chicken juice (or beef or pork juice). Once it boils, add the soaked vermicelli. (Remember, use moderately low fire to cook the noodles evenly.) Stir once in a while. Cook until its dry.

Arrange on a platter and mix it with the cooked vegetables. Garnish with green onion leaves and sliced lemon.

sources:,, photo from