Whether a soupy dish or not, sotanghon is one of my favorite noodles to cook with. I like the texture of the noodles as well as its ability to absorb much of the flavor. I like the Marca Pato brand here in Iloilo as it "soft and fluffy" - I don't know if these are the right words, when cooked. Nonetheless, any dish with this brand is just deliciously good.
- 1 pack Sotanghon, 750 grams
- 2 cups Pork slices (You can also use chicken or combination of both)
- 2 medium carrots, cut into strips
- 1 medium cabbage, chopped
- 1 large onion, chopped
- 5 cloves garlic, chopped
- 2 Tbsp Soy Sauce
- 2-3 cups Pork/Chicken stock or water with 2-3 pieces of bouillon cubes
- Sesame Oil, optional
How to cook Sotanghon Guisado
- Soak sotanghon noodles in plain water and set aside. Drain when about to be used.
- In a large heated wok, place cooking oil and when hot enough saute garlic and onion.
- Add pork or chicken and cooked for 2-3 minutes
- Pour in soup stock or water with broth cubes. Season with salt and pepper if needed. Let it boil and continue to cook for around 5 minutes.
- Place the drained sotanghon noodles and let it absorb the broth by tossing gently. Add water if necessary. Adjust flavour by adding more soy sauces and other seasoning.
- Finally, add carrots and cabbage.
- When noodles and vegetables are cooked, remove from heat drizzle with sesame oil.
- Serve with calamansi.