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Chicken Sotanghon Guisado

I love making sotanghon guisado one using shredded chicken with lots of ground pepper. And cooking one is just very simple and this recipe can be used in making either a dry pancit sotanghon guisado or a soup version. 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.


Here's a basic recipe for a Sotanghon Guisado where you can tweak using more or less ingredients of your choice.


Ingredients
  • 1 pack Sotanghon, 750 grams
  • 2 cups shredded chicken 
  • 2 medium carrots, cut into strips
  • 1 medium cabbage, chopped
  • 1 large onion, chopped
  • 5 cloves garlic, chopped
  • Oil
  • Salt
  • Pepper
  • 2 Tbsp Soy Sauce
  • 2-3 cups Pork/Chicken stock or water with 2-3 pieces of bouillon cubes
  • Sesame Oil, optional
  • Calamansi
How to cook Sotanghon Guisado
  1. Soak sotanghon noodles in plain water and set aside. Drain when about to be used.
  2. In a large heated wok, place cooking oil and when hot enough saute garlic and onion.
  3. Add pork or chicken and cooked for 2-3 minutes
  4. 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.
  5. 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.
  6. Finally, add carrots and cabbage.
  7. When noodles and vegetables are cooked, remove from heat drizzle with sesame oil.
  8. Serve with calamansi.

The measurements here are just guides and the recipe can be tweaked according to your taste. As always,  just taste what you are cooking and make adjustments during the process.
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