Pancit Sotanghon is a basic Filipino stir fry dish made with cellophane-clear noodles. You start with garlic, onions, celery and add the broth, meats, vegetables, noodles.I added chicken slices and tofu cubes to make this entree special. The dish takes minutes to cook and makes for a hearty, filling meal whether it’s a quiet night at home or a party with friends. This recipe first appeared on this blog AsianInAmericamag. Serves 4.
Course: Dinner, Lunch
Cuisine: Asian, Filipino
Keyword: Pancit Sotanghon
Author: Asian in America - Elizabeth Ann Quirino
large skillet or wok
1Tablespoonannatto seeds (achuete)soaked in a cup of hot water
16ouncesSotanghon (cellophane noodles)about 2 to 3 cups when cooked
2Tablespoons vegetable oil
1wholemedium sized onionchopped
1wholelarge carrotsliced, peeled,
1poundchicken breastdeboned, sliced in strips, about 1 1/2 cups
1whole (14 oz.)extra firm tofu
1Tablespoonfish sauce (patis)
1cupr chicken broth
2cupsshredded cabbageshredded in thin strips
1cupsliced green beansin 1-inch pieces
1/2cupsliced scallions in 1/2 inch pieces
1teaspoonblack pepper powder
Soak the annatto seeds in a cup of hot water for 30 minutes to 1 hour. The water should look orange-colored. Set aside. Pre-soak "sotanghon" (cellophane noodles) in water for about 20 minutes, till soft. Then drain the sotanghon. Set aside.
Over medium high heat, in a large skillet, add the cooking oil. Once it is hot enough, pan fry the large piece of firm tofu. Cook for 2 to 3 minutes till the tofu browns on all sides. Remove tofu from skillet and drain on parchment paper to remove excess oil. Cut into ½ inch-sized cubes. Set aside.
Using the same skillet, over medium high heat, saute garlic and onions in hot oil. Add the celery and carrots and cook till softened.
Add the chicken breast strips and fish sauce.
Place the pre-soaked annatto seeds (achuete) in a sieve or colander. Using a fork, press down on the seeds while pouring hot water over it. The water will turn to orange. Use a cup of this annatto/achuete water and add to the skillet with the sautéed vegetables and chicken. Add chicken broth. Simmer till meat is tender.
Then add the cabbage, green beans and mix well, let the vegetables cook for about 5-6 minutes.
Add the sotanghon noodles to the pan with the rest of the ingredients. Mix all the ingredients together over low heat, making sure the orange broth coats the noodles. The noodles are quick to absorb liquid, so if after a while the dish looks dry, add a little more chicken broth or soup stock to moisten. Add the tofu cubes on top. Season with salt and black pepper. Garnish with scallions or green onions.
Cook's comments: here's a tip just in time for Thanksgiving day. If you have leftover roast turkey, slice some strips and add them to this sauteed Pancit Sotanghon.
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