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Wednesday, July 22, 2009

Filipino Pancit Sotanghon Noodles

This recipe was given to me by my good friend Pam. I love it sooo much, that I just HAVE to share it. Pam is from the Philipines, and has lived in the States for about 10 years. She makes this dish constantly even now. I hope you all enjoy. She did tell me it is one of the "official" meals of the Philipines. I like it best with Chicken, Shrimp, carrots, celery, and snow peas. This is what she sent to me:

  • 1 boneless skinless chicken breast, sometimes I use rotisserie chicken, beef, pork or any combination
  • 1/2 lb. cooked shrimp (optional)
  • 1 lb. Sotanghon Vermicelli Noodles (1package), soaked in warm water for 5 minutes – asian store
  • ½ pkg flour sticks(pancit canton-no soaking) – asian store(optional)
  • 2 cups reserved chicken broth
  • 6 garlic cloves, minced
  • 1 medium onion, minced
  • 1 cup green onion, cut into ¼ inch (optional)
  • 2-3 small carrots (sliced in long narrow strips)
  • Cabbage, celery, green beans, snow peas ( you don’t have to put everything – just the veggies you like)
  • 1/4 c. olive oil
  • 1-2 tbsp of soy sauce
  • Salt and Pepper to taste
  • Lemon wedges (optional)


  1. Boil chicken breast until cooked. Drain chicken and slice into strips. Reserve chicken broth. For rotisserie, boil the bones to make broth
  2. Heat oil in a large skillet. Saute garlic and onion until cook
  3. Add the carrots and other veggies except cabbage, salt, pepper. Saute for a few minutes.
  4. Add chicken & shrimp if using. Cover and cook for 2 minutes then add chicken broth, soy sauce. Cover until it comes to a boil.
  5. Add the sotanghon noodles mixing well to distribute the color and flavor, add the flour sticks if using.
  6. Cook for about 5 minutes or until the noodles are soft, add cabbage last. Taste and adjust seasoning to desire taste.
  7. Before turning off the heat, sprinkle the green onions on top or before serving.
  8. Serve with lemon wedges

- Pam Poquita

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