Pancit Sotanghon

Pancit sotanghon is a Filipino dish with mung bean noodles mixed with wood ear mushrooms, bok choy, and leftover chicken.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 329 Calories

Ingredients

• 1 cup water
• 1 tablespoon vegetable oil
• 1 clove garlic, minced
• 1 small onion, chopped
• 1 carrot, chopped
• 1 cube chicken bouillon
• 2 teaspoons soy sauce
• 1 pinch chili powder
• 1 teaspoon fish sauce
• 2 hard-boiled eggs, sliced
• 1 small head bok choy, chopped
• 1 (8 ounce) package shredded cabbage
• 1 cup dried wood ear mushrooms (tenga ng daga)
• 0.25 teaspoon ground black pepper, or to taste
• 1 (10.5 ounce) package mung bean vermicelli
• 0.5 teaspoon achiote powder
• 1.75 cups chopped cooked chicken

Recipe Instructions

Step 1

Soak vermicelli in a bowl of hot water, 2 to 3 minutes. Drain. Cut noodles to desired length; set aside. Soak mushrooms in a second bowl of water; set aside to soften.

Step 2

Heat oil in a saucepan over medium-high heat. Cook and stir garlic in hot oil until browned, about 2 minutes. Remove garlic to a bowl and set aside for garnish. Add onion and achiote powder to the saucepan and sauté until onion is translucent, about 5 minutes. Add chicken, soy sauce, and fish sauce. Stir in bouillon until dissolved. Pour in 1 cup water and bring to a boil.

Step 3

Drain softened mushrooms and cut into 1-inch pieces.

Step 4

Toss cabbage, bok choy, and carrot into boiling water mixture. Add vermicelli, mushrooms, black pepper, and chili powder. Cook, mixing well, until pancit is slightly dried, about 5 minutes. Transfer pancit to a platter. Garnish with egg slices and browned garlic.