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Sotanghon Guisado

Sotanghon is one of my favorite noodles to cook with, whether it's a soup or just a dry noodle dish. I like the texture of the noodles as well as its ability to absorb much of the flavor. 

While there are so many brands - local and imported, I am very partial with 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, 500 grams
  • 1 cup of pork slices or shredded chicken
  • 1 cup carrot strips
  • 1 medium cabbage, chopped
  • 1 medium onion, chopped
  • 3 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. In a large heated wok, place cooking oil and when hot enough saute garlic and onion.
  2. Add pork or chicken and saute for 2-3 minutes
  3. 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.
  4. Place the drained sotanghon noodles and let it absorb the broth by tossing gently. Add water if necessary. Adjust flavour by adding more soy sauce and other seasoning.
  5. Finally, add carrots and cabbage.
  6. When noodles and vegetables are cooked, remove from heat drizzle with sesame oil.
  7. Serve with calamansi.


This recipe is just a simple guide as you can always add (or lessen) the ingredients as well as their measurements. Just tweak it to suit your personal taste. Enjoy!

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