Filipinos cook Sotanghon(vermicelli) or glass noodles either as a soup or guisado(sautéed). Shredded chicken, cabbage, carrots and spices, topped with crushed black peppers, roasted garlic and chopped scallions complete the standard ingredients to serve this feel-good noodle soup.

The cooking preparation for Sotanghon, whether it’s a soup or sautéed, is easy and does not take too long. Two things that takes a little bit of the time is the chicken, if you’re using it as your meat ingredient. Chicken has to be boiled and shredded prior to mixing them with the rest of the ingredients. Then there’s the Sotanghon noodles. Like Bihon noodles, Sotanghon has a firmer, dry texture, and so to soften them, they have to be reconstituted in hot or boiling water, prior to combining them with the rest of its recipe ingredients.

For his delicious Sotanghon(vermicelli) recipe, Mark did not cook it as a soup, instead he made it sautéed or guisado, which means his Sotanghon has lesser sauce. He also added an extra vegetable ingredient, which happens to be string beans. Sotanghon Guisado recipe takes a lot of stirring, but both recipes, whether soup or sautéed, are really delicious when perfectly done.

Ingredients: 3-4 servings

1 pack(500 gm) Sotanghon noodles
1 lb. pork belly cubes
1 large carrots, julienned
1/2 medium, thinly sliced cabbage
1 cup strings beans cut in 1 inch lengths
3 cloves chopped garlic
1/2 medium slice onion
1 tbsp. soy sauce
2 tbsp. cooking oil
salt & pepper to taste

Cooking Procedure:

  1. Soak Sotanghon noodles in hot or warm water for at least 15 minutes. Transfer the noodles on a large strainer to rinse off excess starch through running water, for a couple of minutes. When done, shake the strainer to drain excess water off of the noodles, then set aside.
  2. On a wok or deep pan, boil the pork belly cubes in water, until water dries up and pork belly is browned. Move them on a corner of the wok or pan when browned.
  3. You can use the oil produced from the pork belly to sauté garlic and onions. When they soften, move the pork belly back to the center to combine with garlic and onions. Stir thoroughly.
  4. Apply a pinch of salt and pepper, stir to thoroughly combine, then add and stir in each vegetable recipe at 1-2 minute intervals, starting with the carrots, strings beans, then cabbage. Apply some soy sauce and more crushed black peppers if desired.
  5. Continue to stir to evenly combine all ingredients for 1-2 minutes, then immediately remove them and set aside.
  6. Using the same pan, boil 1-2 cups of water. Add a teaspoon of cooking oil, sprinkle a small amount of salt and pepper or soy sauce it desired. Set aside.
  7. Add the Sotanghon noodles, bring it to a boil, while stirring constantly. Sotanghon will turn transparent and soft when cooked.
  8. Once Sotanghon is ready and water is almost drained(keep Sotanghon moist), you can add a small amount(1/4 cup) of water if needed to keep it moist.
  9. Apply sautéed ingredients on top of the Sotanghon, thoroughly mix all to evenly combine. Apply more seasoning as desired. Remove from heat, then serve Sotanghon Guisado hot.

Tip: Leave a slight amount of moisture to the recipe for better taste. Top it with chopped scallions(spring onions), if desired. Garnish Sotanghon Guisado with a squeeze of calamansi juice prior to serving.