Sotanghon Guisado- Cellophane Noodles Sauteed with Snow Peas
Sotanghon Guisado - Cellophane Noodles Sauteed with Snow Peas is one of the most basic and versatile Filipino noodle dishes. It starts with an easy saute of the basic ingredients garlic, onions and celery. The transparent-looking sotanghon noodles cook in a minute as soon as it’s added to the skillet with the sautéed meat and vegetables. Toss and turn the noodles all around and dinner is done. Serve this for a weeknight family meal or increase the amount and have it for a big party anytime. This recipe is an AsianInAmericamag.com recipe and serves 2 to 4.
Servings: 4 people
Calories: 430.47kcal
Ingredients
- 16 ounces cellophane noodles pre-soaked in water, 2 cups uncooked (from Asian markets)
- 1/4 pound boiled pork belly cut in 1 inch cube pieces
- 2 Tablespoons vegetable
- 4 Tablespoons achuete oil annatto seeds cooked in garlic and vegetable oil
- 1 whole onion chopped
- 4 cloves garlic minced
- 1 stalk celery chopped (about 3/4 cup)
- 2 Tablespoons patis (fish sauce)
- 1 cup vegetable or chicken broth
- 2 cups snow peas edges trimmed; 'sitsaro' in Pilipino
- 1 whole fresh lemon to get about 1 Tablespoon lemon juice
- 1-2 stalks scallions chopped, for garnish
Instructions
- In a medium sized bowl filled with water at room temperature, soak the noodles for 20 minutes. Then drain noodles in a colander. Set aside till ready to use.
- In a large skillet, over medium high heat, add both the vegetable and achuete oil. Once oil is hot after 1 minute, add the onions, garlic and celery. Add the pre-boiled pork belly cubes. Saute for 2 to 3 minutes till vegetables are soft.
- Add the patis or fish sauce. Then add the broth. Let the liquid come to a boil in about 2 minutes, then lower heat to a simmer.
- Add the snow peas and cook for 1 to 2 minutes. Do not overcook the snow peas or they will not be crisp. Mix in the drained cellophane noodles to the simmering saute. Toss all the ingredients together. The noodles will cook and soften in 1 to 2 minutes within adding to the skillet. Sprinkle with the juice of a lemon all over. Garnish with green onions. Serve hot.
- ACHUETE OIL RECIPE : I often use achuete oil in many dishes. It is something I make ahead and store in the refrigerator.Find the complete Achuete oil recipe is in a previous post. Annato or achuete provides the appetizing orange glossy colors of the dish, as well as a nutty, salty flavor. If preferred, you may omit the use of the annato oil and add more vegetable oil to the saute.
- Cook's Comments: Thanks to a reader's comment, I corrected the error and added the pork belly cubes in the instructions during the sauté. For this recipe, I pre-boiled the pork belly ahead in water for 20 minutes (for this amount) to pre-cook and soften the meat.
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Nutrition
Serving: 1g | Calories: 430.47kcal | Carbohydrates: 103.85g | Protein: 2.12g | Fat: 0.24g | Saturated Fat: 0.05g | Sodium: 25.78mg | Potassium: 163.05mg | Fiber: 2.44g | Sugar: 2.25g | Vitamin A: 982.88IU | Vitamin C: 31.98mg | Calcium: 58.85mg | Iron: 3.6mg