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Pancit Sotanghon Noodles with Chicken and Tofu

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.
Cook Time30 mins
Total Time30 mins
Course: Dinner, Lunch
Cuisine: Asian, Filipino
Keyword: Pancit Sotanghon
Servings: 4 people
Calories: 205kcal
Author: Asian in America - Elizabeth Ann Quirino


  • large skillet or wok


  • 1 Tablespoon annatto seeds (achuete) soaked in a cup of hot water
  • 16 ounces Sotanghon (cellophane noodles) about 2 to 3 cups when cooked
  • 2 Tablespoons vegetable oil
  • 2 cloves garlic peeled, chopped
  • 1 whole medium sized onion chopped
  • 2 stalks celery sliced thin
  • 1 whole large carrot sliced, peeled,
  • 1 pound chicken breast deboned, sliced in strips, about 1 1/2 cups
  • 1 whole (14 oz.) extra firm tofu
  • 1 Tablespoon fish sauce (patis)
  • 1 cup r chicken broth
  • 2 cups shredded cabbage shredded in thin strips
  • 1 cup sliced green beans in 1-inch pieces
  • 1/2 cup sliced scallions in 1/2 inch pieces
  • 1 teaspoon salt
  • 1 teaspoon black 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.
  • Thanks for reading  my entry to this month's "Let's Lunch"  a virtual potluck event of food writers and bloggers from around the world. This November's theme is 'birthday foods .' For more recipes check out  Twitter using the hashtag #LetsLunch or pin with us on our Pinterest boards. Watch for a round up of the other "Let's Lunch" food writers with links on this blog soon.
  • Anne Marie‘s Sans Rival Sandwich Bites at Sandwich Surprise
  • Betty Ann’s Pancit Sotanghon (Filipino Noodles) at Asian In America
  • Cheryl’s Chinese Tea Eggs at Cheryl Lu-Lien Tan
  • Karen’s Mini Cheesecakes at GeoFooding
  • Linda S.’s Mama’s Taiwanese Beef Noodle Soup at Spice Box Travels
  • Please check here throughout the day for more birthday-themed links to Let’s Lunch’s bloggers!
  • Hello, Friends! All the images and content here are COPYRIGHT PROTECTED. This means BY LAW you are NOT allowed to use my photos or content on your website, videos, books or media content  without my permission. If you want to republish this recipe, please re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Contact me at [email protected]


Serving: 1g | Calories: 205kcal | Carbohydrates: 2g | Protein: 26g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 747mg | Potassium: 529mg | Fiber: 1g | Sugar: 1g | Vitamin A: 124IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg