Goldilocks Pancit Sotanghon Food

PANCIT SOTANGHON

Pancit Sotanghon image

Made with rice noodles and pancit noodles By res mom. This is wicked good noodles. tessie m. bolarong is resty s mom

Provided by Dienia B.

Categories Filipino

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1/2 cup carrot
1/2 cup snow peas
1/2 cup chicken
1/2 cup shrimp
2 green onions
1/2 cup onion
1 garlic clove
1/2 cup cabbage
1 cup chicken broth
2 chicken bouillon cubes
3 tablespoons soy sauce
1 lb rice noodles
1/2 lb pancit canton noodles
1 cup water
2 tablespoons oyster sauce
3 tablespoons peanut oil
1/2 teaspoon pepper

Steps:

Immerse rice noodles in warm water or stock for 10 minutes; drain and set aside.
Heat oil in wok.
Sauté crushed garlic and finely chopped onion.
Add cubed chicken and shelled shrimp.
Add snow peas.
Add grated carrots and shredded cabbage.
Cook until slightly tender.
In another pan bring 1 cup water to boil. Add bouillon, then add noodles, soy sauce, and pepper.
Once noodle absorb stock, add vegetables.
Add oyster sauce.

Nutrition Facts : Calories 535.1, Fat 9.6, SaturatedFat 1.9, Cholesterol 68.9, Sodium 1239.6, Carbohydrate 95.4, Fiber 3.5, Sugar 2.9, Protein 14.7

PANCIT SOTANGHON

Pancit Sotanghon image

The recipe of this Filipino pancit sotanghon was made from leftovers of boiled chicken and vegetables. [Originally submitted to Allrecipes.asia]

Provided by Maridol34

Categories World Cuisine Recipes Asian Filipino

Time 35m

Yield 6

Number Of Ingredients 17

Ingredients

1 cup dried wood ear mushrooms (tenga ng daga)
1 tablespoon vegetable oil
1 clove garlic, minced
1 small onion, chopped
½ teaspoon achiote powder
1 ¾ cups chopped cooked chicken
2 teaspoons soy sauce
1 teaspoon fish sauce
1 cube chicken bouillon
1 cup water
1 (10.5 ounce) package green bean vermicelli
1 (8 ounce) package shredded cabbage
1 small head bok choy, chopped
1 carrot, chopped
¼ teaspoon ground black pepper, or to taste
1 pinch chili powder
2 hard-boiled eggs, sliced

Steps:

Soak mushrooms in a bowl of water.
Heat oil in a saucepan over medium-high heat. Add garlic; cook until browned, about 2 minutes. Transfer garlic to a bowl. Saute onion and achiote powder until onion is translucent, about 5 minutes. Add chicken, soy sauce, and fish sauce. Stir in bouillon cube until dissolved. Add 1 cup water; bring to a boil.
Soak vermicelli in a bowl of hot water, 2 to 3 minutes. Drain. Cut noodles to a desired length.
Drain mushrooms. Cut into 1-inch pieces.
Toss cabbage, bok choy, and carrot into the boiling water in the pan. Add the vermicelli, mushrooms, pepper, and chili powder. Cook, mixing well, until pancit is slightly dried, about 5 minutes. Arrange pancit on a platter. Garnish with the browned garlic and sliced eggs.

Nutrition Facts : Calories 328.8 calories, Carbohydrate 50.6 g, Cholesterol 101.4 mg, Fat 7.3 g, Fiber 4.9 g, Protein 14.9 g, SaturatedFat 1.8 g, Sodium 425.3 mg, Sugar 2.1 g

AUTHENTIC FILIPINO PANCIT

Authentic Filipino Pancit image

This recipe was given to me by my boss and her friend (Emmy and Judy) who are Filipino. This is a basic chicken pancit that has a flavor that is unbeatable.

Provided by VLENKE

Categories World Cuisine Recipes Asian Filipino

Time 1h

Yield 6

Number Of Ingredients 10

Ingredients

4 boneless chicken thighs
1 (8 ounce) package dried rice noodles
2 tablespoons soy-based liquid seasoning (such as Maggi®), or to taste
3 tablespoons olive oil, divided
1 tablespoon sesame oil
3 cloves garlic, chopped
1 medium onion, chopped
½ large head cabbage, thinly sliced
2 carrots, julienned
1 teaspoon garlic salt

Steps:

Bring a pot of water to a boil over high heat. Add chicken thighs and boil until no longer pink in the centers and juices run clear, about 30 minutes. Strain broth into a bowl to reserve. Shred chicken thighs using 2 forks.
Place noodles in a large bowl and pour in hot chicken broth, adding hot water to cover if needed. Set aside until noodles are softened, 5 to 7 minutes. Blanch noodles with cold water and drain well. Place into a bowl and add soy seasoning, 1 tablespoon olive oil, and sesame oil. Mix well and set aside.
Heat remaining olive oil in a skillet or large wok over medium-high heat. Saute garlic in the hot oil until it begins to brown, about 1 minute. Add onion and cook for 2 minutes. Add chicken, cabbage, and carrots. Stir-fry for 3 to 4 minutes; season with garlic salt. Mix chicken mixture with noodles, add soy seasoning to taste, and serve.

Nutrition Facts : Calories 390 calories, Carbohydrate 41.7 g, Cholesterol 47.3 mg, Fat 17.3 g, Fiber 4.2 g, Protein 16.6 g, SaturatedFat 3.6 g, Sodium 482.1 mg, Sugar 5.3 g

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