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Pancit Sotanghon Noodles with Ham and Vegetables

Pancit Sotanghon with Shrimps, Ham and Vegetables is a version of the classic Filipino noodle dish. In the Philippines, we celebrate birthdays with pancit. It is considered 'good luck' to serve noodles. This one was made with sotanghon (say ‘soh-tangh-hon’) or the cellophane noodles. These are noodles made of mung bean starch, are slippery, translucent and have a pleasant, simple, nearly bland flavor. The noodles are available in small bundles, each portion of 16 ounces serves about 2 people. This was a combined adaptation from recipes in The Philippine Cookbook by Rey Alejandro and my own made from memory. Reference about the cellophane noodles was from The Asian Grandmothers’ Cookbook by Patricia Tanumihardja.
Course: Dinner, Lunch
Cuisine: Asian, Filipino
Keyword: Pancit Sotanghon Ham Vegetables
Servings: 4 people

Equipment

  • large skillet or wok

Ingredients

  • 1 bundle (16 ounces) sotanghon (cellophane noodles) pre-soaked in water, 2 cups of noodles if uncooked
  • 1/2 pound fresh large shrimps peeled, deveined
  • 2 cloves garlic peeled, minced
  • 1 whole whole medium onion chopped
  • 1 cup chopped celery
  • 4 Tablespoons patis (fish sauce); divided half for cooking, rest for side dipping sauce
  • 2 Tablespoons vegetable oil
  • 1 cup vegetable or chicken broth
  • 1 cup cooked ham sliced in 1-inch strips
  • 1 cup sliced carrots
  • 2 cups snap peas washed, edges trimmed
  • 1 Tablespoon calamansi or lemon juice
  • 1 to 2 stalks scallion greens chopped (about 1/3 cup), for garnish,
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper powder

Instructions

  • To prepare noodles: If there are any, cut off the string which ties together the bundles of cellophane noodles. In a medium sized bowl filled with water, soak the sotanghon noodles for about 20 minutes. Do not pre-soak noodles longer than this amount of time or they get mushy while cooking.
  • To prepare shrimps: Peel, devein and wash the fresh shrimps. Set aside.
  • After 20 minutes, drain the water from the noodles. Let the noodles rest on a colander and set aside for later.
  • To stir-fry: In a large skillet, over medium high heat, add the cooking oil. After 1 to 2 minutes when the oil is hot enough, saute the garlic, onions, celery. Once the onions are transparent, in about 2 minutes, add the peeled shrimps. Pour in the ‘patis’ (fish sauce) and soup stock or broth.
  • When the shrimps are cooked and turn pink, in about 8 to 10 minutes, add the cooked ham strips and carrots. Blend ingredients well. Then add the snow peas which should take 3 to 5 minutes to cook. Do not overcook the snow peas or they will not be crunchy.
  • Add the pre-soaked noodles to the skillet. Incorporate well with the rest of the ingredients, making sure the liquid coats the noodles evenly. Continue cooking for 5 minutes more. You will notice the soup stock will get absorbed by the noodles in a few minutes and that is okay. Season with salt and black pepper. Sprinkle a few drops of lemon juice all over the noodles. Garnish with scallions if desired. Serve with a side of fish sauce mixed with a teaspoon of lemon juice.
  • Cook’s comments: I have cooked this sotanghon dish in many ways and posted about it on this blog. Feel free to check out ‘Sotanghon with Sitsaro’ or Pesang Salmon with Sotanghon (fish in ginger broth).

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