Sotanghon Stir Fry with Vegetables
This Sotanghon Stir Fry with Vegetables dish was cooked with sotanghon (cellophane noodles), as it's known to most Filipinos. The silky, transparent noodles combined well with the crisp cabbage, topped with slices of egg omelet. The sauce base was savory and slightly spicy, flavored with patis (fish sauce) and siling labuyo (bird's eye chilies). This recipe was inspired by The Woks of Life. Serves 2 to 4.
Servings: 4 people
- 2 bundles (50 g. / 1.76 oz. each) dried cellophane noodles (sotanghon); when cooked, expands to about 3 cups
- 1 Tablespoon achuete (annatto) powder
- ¼ cup warm water, for soaking achuete
- 2 Tablespoons vegetable oil
- 3 whole eggs, beaten
- 2 cloves garlic, minced
- 1 whole onion, sliced
- 2 stalks scallion whites, chopped, set aside greens for garnish
- 1 piece siling labuyo (bird's eye chilies), sliced
- 2 Tablespoons patis (fish sauce)
- 1 cup broth (chicken, beef or vegetable)
- 2 to 3 cups cabbage, coarsely sliced
- ½ teaspoon sesame oil
- 1 pinch salt
- ½ teaspoon ground black pepper
- 2 stalks scallion greens, chopped, for garnish
To prepare dried cellophane noodles or sotanghon
Unwrap and remove the string that ties each of the bundles. Soak the dried noodles in a medium-sized bowl with enough water to cover it. Soak the noodles for 10 minutes. Cut the noodles in half with scissors when they are soft.Set aside.
To prepare the achuete (annatto):
In a small bowl filled with 1/4 cup warm water, add the achuete powder. Stir till there are no more lumps and orange liquid is smooth.Set aside.
To cook the eggs:
In a large skillet or wok, over medium-high heat, add the oil. When oil is hot in 1 to 2 minutes, pour the beaten eggs. Swirl the skillet or wok around so that the egg spreads thin for the omelette.The beaten eggs will firm up into a large, round omelette in about 6 minutes. Using a large turner, transfer the flat omelette to a plate. Slice in strips. Set aside.
To stir fry the cabbage and noodles:
Using the same skillet with the oil, over medium-high heat, stir fry the garlic, onions and scallion whites for 1 to 2 minutes.Add the chopped siling labuyo (bird's eye chilies).Pour the achuete liquid (annatto powder dissolved in 1/4 cup water) into the skillet.Pour the patis and broth. Blend ingredients. Add the cabbage. Mix into the stir-fried ingredients and liquid. Cover and cook till cabbage softens in about 6 to 7 minutes. Drain the sotanghon noodles. Discard the liquid.Add the noodles to the cabbage stir fry in the skillet. Combine ingredients well, till orange liquid coats the noodles. Cook for 2 minutes more.Season with sesame oil, salt and black pepper. Return the sliced omelette to the top of the noodles.Set the noodles on a serving platter. Garnish with scallion greens. Serve warm.
When slicing or working with siling labuyo (bird's eye chilies), do NOT rub your eyes or hands after slicing, or you will feel like your eyes/face caught fire. Make sure to wash hands thoroughly after handling the chilies. Best to wash the knives and utensils which touched the chilies, as well.Or you can omit using the siling labuyo if you prefer a noodle dish without a spicy flavor.
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Serving: 1g | Calories: 65kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Sodium: 10mg | Potassium: 3mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Calcium: 1mg | Iron: 1mg