lunch

Pancit Sotanghon Guisado

Name: Pancit Sotanghon Guisado
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cabbage, sliced; 1 stick of carrot, sliced; 1 stalk of celery, sliced; 1 pc chicken breast (boiled, then sliced thinly); 2 cups chicken broth; dried sliced mushrooms (soaked for about 20 mintues, then drain it); onions, sliced; 1/8 teaspoon Salt; 4 pcs shrimp balls sliced; season with oyster sauce and soy sauce; 1 package of sotanghon (vermicelli noodles); garlc, minced; garlc, minced

“Pancit Sotanghon Guisado could be just the dairy free recipe you've been looking for. For $1.67 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 550 calories, 32g of protein, and 4g of fat each. This recipe is liked by 1 foodies and cooks. It works well as an affordable main course. If you have garlc, sotanghon, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 63%. Users who liked this recipe also liked Pancit Sotanghon Guisado, Pancit Bihon Guisado, and Pancit Bihon (Filipino Pancit).”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Cabbagesliced½
Carrotsliced1 stalk
Celerysliced1 stalk
Pc chicken breastboiled, then sliced thinly1
Chicken broth2 cups
Mushroomssoaked for about 20 mintues, then drain it4 servings
Onionssliced4 servings
Salt0.13 tsp
Pcs shrimp balls4
Season4 servings
Sotanghonvermicelli noodles1 package
Garlcminced4 servings
Garlcminced4 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 45 min

1
In a wok, saute some garlic and onions, add chicken and shrimp balls.
2
Add the veggies. I son't want my veggies to be overcooked, so set it aside as soon as it is ready along with chicken and shrimp balls.On the same wok, pour 2 cups of chicken stock. Now here's my secret, I set aside some boiling hot chicken stock for use later (if needed). When the stock is boiling in the wok, add the sotanghon noodles. While some people soak their noodles in water before cooking, I don't follow this rule. Instead, I cook the sotanghon in the boiling stock without presoaking it. Within minutes the noodles are cooked. The noodles absorb the chicken stock quickly, when you see that the stock is absorbed, check the firmness of the noodles. If it needs to be cooked more and all the stock has been absorbed, add more boiling chicken stock (which you previously set aside).
3
Let it cook 1-2 minutes. However, if it's already al dente, take out the excess stock. You don't want the noodles to absorb more as this will make it soggy.Another trick is to get the noodles out of the wok right away. This will prevent you from overcooking the noodles. Now we're ready to garnish.For garsnishing, use the stir fried chicken/shrimp balls and veggies. Top it with chicharon (crispy pork rinds) green onions and toasted garlic.

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