CHICKEN SOTANGHON
Use sotanghon (bean thread noodles) or bihon (thin rice noodles) in this Filipino dish. Both are equally delicious.
Provided by lola
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h25m
Yield 10
Number Of Ingredients 13
Steps:
- Bring 2 cups of water with 1 teaspoon salt to a boil in a pot; cook the chicken in the boiling water until until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Reserving the liquid, remove the chicken and allow to cool before removing the meat from the bones and shredding with two forks. Discard the skin and bones.
- While the chicken cools place the shiitake mushrooms in a bowl and pour enough warm water over them to cover completely; allow to soak until pliable, about 30 minutes. Remove from the water, slice, and set aside. Place the bean thread noodles in the water and add more warm water if needed to cover; allow to soak until soft, about 10 minutes. Drain. Cut the noodles if desired.
- Heat the olive oil in a skillet over medium heat; cook and stir the onion and garlic until softened, about 5 minutes. Add the achiote powder and continue to cook and stir until the mixture is well coated with the red-orange color. Stir the shredded chicken meat, sliced shiitake mushrooms, and fish sauce into the mixture; season with salt and pepper to taste. Allow the mixture to cook about 5 minutes before pouring the reserved liquid from cooking the chicken and the chicken broth into the mixture. Bring to a boil for 5 minutes. Add the noodles and cook another 5 minutes. Garnish with the green onion to serve.
Nutrition Facts : Calories 210.2 calories, Carbohydrate 24.2 g, Cholesterol 29.8 mg, Fat 8.4 g, Fiber 0.8 g, Protein 8.9 g, SaturatedFat 1.7 g, Sodium 736.8 mg, Sugar 1.5 g
PANCIT SOTANGHON
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
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
SOTANJON PANCIT (BEAN THREAD NOODLES)
Make and share this Sotanjon Pancit (Bean Thread Noodles) recipe from Food.com.
Provided by CJAY8248
Categories Chicken
Time 2h10m
Yield 1 recipe, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Boil chicken with water and ginger until tender. Reserve the liquid. Soak noodles in warm water for a few minutes until soft. Cut chicken into bite-size pieces. In large skillet, saute garlic in oil; add onion, celery and carrots and cook until tender. Gradually add chicken, noodles and liquid a little bit at a time. Add salt, pepper and soy sauce. Garnish with green onions.
HOT BEAN THREAD NOODLE
One of my all time favorites. Simple, delicious, and you can make it spicier or less spicy. The addition of carrots is my own. Can be made with ground turkey or veggie crumbles instead of meat.
Provided by Chef MB
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak the noodles in a large bowl of warm water for 15 minutes. When they are soft, drain and discard the water. Cut into 3" lengths and set aside.
- Heat 1 TB oil in large skillet or wok. Add garlic and scallions, saute a few seconds until fragrant. Add beef and carrots, stir fry till beef is cooked.
- Add all remaining ingredients EXCEPT sesame oil and let cook together gently for about 5 minutes.
- Add the drained noodles and sesame oil and cook 5 more minutes.
- Serve at once.
PANCIT SOTANGHON
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
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
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SOTANGHON GUISADO: STIR FRIED GLASS NOODLES - LEMONS
From lemonsandanchovies.com
Cuisine FilipinoCategory MainServings 4
- Soak the noodles for five minutes in a bowl with room temparature water. Drain and set aside. This makes them pliable but not ready to serve. If you wish, you can cut the noodles in half to make them easier to stir into the stir-fried vegetables.
- Heat one to two tablespoons of olive oil in a large pan. Add the shiitake mushrooms and season lightly with salt and pepper. Cook on medium heat until each side is golden, about five minutes. Remove from pan and set aside.
- In the same pan, add another tablespoo of oil and cook the shrimp, just until they turn opaque on both sides. Lightly season with salt and pepper while they cook. Remove from pan and set aside.
- Add two tablespoons of oil to the same pan and turn the heat to medium-high. Add the onion, celery and carrots and cook until the vegetables celery and carrots are crisp-tender and/or beginning to caramelize. Sweep the vegetables to one side of the pan and add the minced garlic, cooking until they're fragrant, about one minute. Stir into the rest of the vegetables then add the cabbage, a few tablespoons of chicken stock and one tablespoon of soy sauce (or fish sauce). Stir together for one or two minutes, just until the cabbage begins to wilt. Taste the vegetables. It might seem overseasoned with just one tablespoon of soy sauce but you still have the noodles to stir into. I would wait to add the final tablespoon soy sauce or fish sauce until you've added the noodles. Transfer the vegetables to a large bowl and set aside.
PANCIT SOTANGHON GUISADO - KAWALING PINOY
From kawalingpinoy.com
4.3/5 (7)Total Time 1 hr 20 minsCategory Main EntreeCalories 296 per serving
- In a pot over medium heat, combine chicken and water. Bring to a boil, skimming scum that floats on top.
- When broth clears, add quartered onions, crushed garlic, ginger, bay leaf, peppercorns, and about 1 tablespoon salt. Lower heat, cover, and simmer for about 20 to 30 minutes or until chicken is cooked through.
- In a bowl, combine black fungus and enough warm water to cover. Soak for about 30 minutes or until softened. Drain from water and with hands, squeeze excess liquid. With a knife, slice into very thin strips. Set aside.
- With a slotted spoon, remove chicken and allow to cool. Shred chicken meat and return bones to the pot. Continue to simmer broth for about 10 to 15 minutes or until reduced to about 2 to 3 cups.
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