Pancit Chicken Sotanghon, A Filipino Noodle Dish Recipe

Pancit Chicken Sotanghon is a hearty Filipino dish perfect for chilly weather! It comes packed with tasty chicken, glass noodles (cellophane noodles), and fresh vegetables, making it a comforting soup that many enjoy. The flavors blend together well, creating a satisfying meal that warms the soul.

For those interested in Filipino cooking, this recipe is both simple and delicious. Anyone can learn how to make this tasty noodle dish and share it with family and friends. With its warm broth and nutritious ingredients, Pancit Chicken Sotanghon is sure to please.

Pancit Chicken Sotanghon

Recipe by Nica Delos Santos

5.0 from 3 votes

Course: MainDifficulty: Medium

Servings

4

servings

Prep time

25

minutes

Cooking time

20

minutes

Pancit Chicken Sotanghon is a quick stir-fry noodle dish. They are thin and translucent, often made with mung bean starch with a chewy, springy texture when cooked.

Ingredients

Metric US

• 3/4 lb 3/4 glass noodles

• 1/4 1/4 kilo cube size chicken breast

• 2 tablespoon 2 oyster sauce

• 240 grams 240 broccoli

• 2 cup 2 water

• 5 tablespoon 5 soy sauce

• 1 pieces 1 1 small carrot

• 1/2 pieces 1/2 ½ medium cabbage chopped

• 1 small 1 red bell pepper

• 2 cloves 2 crushed garlic

• 1 small 1 chopped onion

• 3 tablespoons 3 cooking oil

• Salt, msg, and pepper to taste

Directions

• In a large pot, heat vegetable oil over medium heat. Add minced garlic and chopped onions, sauté until fragrant.
• Add chicken and cook, stirring regularly, until lightly browned and no longer pink.
• Add water and soy sauce, then boil under the lid 1 to 2 minutes or until the chicken softened.
• Add the oyster sauce. Season with salt, pepper, and msg. Boil under the lid for 2 minutes.
• Add carrots, cabbage, and broccoli, and cook until half-done. Continue to cook until chicken is cooked through.
• Add glass or sotanghon noodles and push down into broth to soften, stirring gently to separate.
• When noodles have slightly softened, add red bell pepper and cook for another 1 or 2 minutes or until noodles are cooked and vegetables are tender yet crisp.
• Remove it from the pot to avoid soggy noodles and sprinkle with onion leaves and serve.

Recipe Video

Notes

• Although I encourage you to use bone-in chicken parts for maximum flavor, shredded leftover rotisserie chicken is also a quick and budget-friendly option.
• The recipe calls for broccoli, carrots, and cabbage. Feel free to swap or add shitake or wood ear mushrooms, pechay, and Baguio beans.
• I do not presoak the noodles as they tend to overcook quicker. Just add the dry coils and push down in the hot broth to cook and soften.
• Chicken is the choice of protein in this recipe, but you can also use diced pork, meatballs, shrimp, or crisp tofu for variety.

What are glass noodles made of?

Glass noodles are made from different types of starches based on their where they are made. The most common varieties include:

• Mung Bean Starch: Found mainly in Chinese glass noodles.
• Sweet Potato Starch: Typically used in Korean and Japanese styles.
• Other Starches: Some varieties can include arrowroot or tapioca.

These versatile noodles are well-loved across many Asian countries, such as the Philippines, where they are cherished for their unique texture and adaptability in various dishes. Glass noodles blend well with ingredients like calamansi, adding a refreshing flavor to meals.