Also called cellophane noodle or glass noodles Sotanghon is made from variety of starches. In China for instance, where it has originated, Sotanghon is made from mungo(mung) beans, potato starch, sweet potato, tapioca and water.
Most of us prepare Sotanghon recipes with lots of sauce, which turns into sa soup. Millie’s Sothanghon recipe however is what we pertain to as Sotanghon Guisado. Translated in English, we have what we can all call as Sautéed (Vermicelli) Sothanghon instead of the preferable vermicelli soup
Ingredients: 3-4 servings
1 pack sotanghon noodles
2 pieces chicken breast, boiled & shredded
2 stalks of celery
2 large carrots, peeled and julienned
3 cloves minced garlic
1/2 medium sliced onions
2 tbsp. fish sauce
1/4 cup chicken broth
2 stalks of chopped scallions (green onions) for garnishing
salt & pepper to season
1/2 tsp. of peppercorn
Cooking Procedure:
- First, soak rice vermicelli in lukewarm water until it softens. Remove when soft and set aside.
- Boil the chicken in water with 2 stalks of celery. While chicken is boiling chop onions and garlic while chicken is on a boiling process. Julienne carrots in thin long shapes.
- When cooked, cool off chicken and shred meat into thin slices. Remove the celery stalks form the cooked chicken broth, save the broth to be used as the main sauce.
- On a heated pan, sauté onions, garlic, then add carrots and shredded chicken. Stir ingredients together to carefully mix. Add chicken broth and let is simmer for 3 minute.
- Add rice vermicelli noodles to the mix and season it with Anato seeds, followed by salt, ground pepper, pepper corn, or add some fish sauce as alternative to salt.
- When cooked, garnish Sotanghon Guisado with chopped green onions or chives. Remove form heat and serve hot.
Tip: Sotanghon(Cellophane Noodles) appears to have transparent texture when fully cooked.
