Pancit Sotanghon Food

PANCIT SOTANGHON

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.

BEST PANCIT SOTANGHON RECIPE

Steps:

• Heat oil in a pan. Once the oil is hot, saute garlic and onion until brown.
• Add the shrimp and shredded chicken, and cook for 2 minutes.
• Then add water, soy sauce and chicken stock in the pan.
• Put-in carrot and pepper and bring to a boil.
• Put-in sotanghon noodles and cook for 10 minutes. Make sure that the noodles are soft and that excess water has been drained. Toss until all the ingredients are well blended.
• Add the baguio beans and cabbage. Simmer for 5 minutes.
• Transfer in serving plate. Enjoy!

PANCIT SOTANGHON

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.

FILIPINO PANCIT

Steps:

• In a zip lock bag, marinade the cubed chicken with the teriyaki sauce and 2 cloves of minced garlic overnight.
• The next day, in a large bowl, soak the rice noodles in warm water for 15-30 minutes, drain completely.
• Drain the marinade off the chicken and discard the marinade.
• In a skillet, heat 1 tablespoon of oil on medium high heat and brown the chicken, drain and set aside.
• In a large pot, heat 2 tablespoons of oil on medium high heat and sautee 3 cloves of minced garlic and accent for 30 seconds.
• Add the carrots and stir fry for about 5 minutes.
• Add the cabbage, onions, and 1 tablespoon of soy sauce and stir fry until the vegetables are tender.
• Add the chicken to the vegetables and continue stir frying.
• Now add the noodles to the pot with 1/8 cup of oil and 1/4 cup of soy sauce and mix very well.
• Keep cooking and mixing until the noodles are tender and cooked thoroughly.
• Serve with the green onions and/or lemon juice from the lemon slices.

QUICK AND EASY PANCIT

Steps:

• Place the rice noodles in a large bowl, and cover with warm water. When soft, drain, and set aside.
• Heat oil in a wok or large skillet over medium heat. Saute onion and garlic until soft. Stir in chicken cabbage, carrots and soy sauce. Cook until cabbage begins to soften. Toss in noodles, and cook until heated through, stirring constantly. Transfer pancit to a serving dish and garnish with quartered lemons.