Vegetable Pancit Sotanghon
This Vegetable Pancit Sotanghon is a basic Filipino stir-fry dish cooked with cellophane-clear noodles and a medley of vegetables. Basic seasonings are calamansi (or lemon) juice and fish sauce. This cooks fast and easy in under 30 minutes, and is ideal for a family meal or parties. This is an Asian in America recipe by Elizabeth Ann Quirino
Prep Time20 minutes mins
Cook Time6 minutes mins
Total Time26 minutes mins
Course: Dinner, Lunch, Main Course, Merienda
Cuisine: Asian, Filipino
Keyword: Vegetable Pancit Sotanghon
Servings: 2 people
Calories: 7kcal
Author: Asian in America - Elizabeth Ann Quirino
- 32 oz. sotanghon noodles; pre-soaked in water for 20 minutes
- 2 teaspoons achuete (annatto) powder
- ½ cup water, warm, for soaking the achuete
- 2 Tablespoons vegetable oil
- 2 cloves garlic, peeled, minced
- 1 whole medium-sized onion, chopped or sliced
- 2 stalks celery, chopped
- 1 Tablespoon Red Boat fish sauce (patis)
- 1 cup vegetable broth
- 3 cups coarsely sliced cabbage
- 1 whole carrot, peeled, julienne strips
- 1 Tablespoon calamansi or lemon juice
- 1 pinch sea salt
- ¼ teaspoon ground black pepper
- 2 stalks scallions, chopped; for garnish
- whole hard-boiled egg, sliced; for garnish (optional)
To prepare sotanghon noodles:
Soak the sotanghon noodles in a large bowl filled with water at room temperature. Soak the noodles for 20 minutes, not longer than this.Drain water. Set noodles aside.
To prepare achuete (annatto) liquid:
To cook pancit:
Place the skillet or wok over medium-high heat.Pour the vegetable oil. When oil is hot enough, stir-fry the garlic, onions and celery till fragrant, for about 2 minutes.Pour the patis (fish sauce).Pour the achuete liquid and broth. Add the vegetables to the skillet and cook till soft for about 2 minutes.When vegetables are soft, add the pre-soaked noodles to the mixture.Pour the calamansi or lemon juice. Incorporate ingredients well.Season with salt and pepper. Garnish with scallions and slices of hard-boiled egg if desired..Serve warm.
Cook's comments:
Sotanghon are thin, translucent noodles made from mungbeans and cassava starch. Achuete powder is made from orange-colored annatto seeds, used for coloring and to give a slightly nutty flavor.These ingredients are available in Asian markets or online sources like Amazon and Asian shopping websites.
Serving: 100g | Calories: 7kcal | Carbohydrates: 2g | Protein: 0.03g | Fat: 0.01g | Saturated Fat: 0.01g | Sodium: 489mg | Potassium: 3mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 252IU | Calcium: 1mg | Iron: 0.03mg