They seem to be alike; but they are not. The first one's made of cellophane noodles, glossier than the latter; as the second one is made of rice noodles. I, for one, like to cook with sotanghon noodles over the other. It’s just less soggy to work with. It doesn’t break easily as compared to the bihon. As to its taste however, I like whichever’s presented on the table.
This pancit sotanghon recipe is just like any other… with the addition of one particular ingredient – the kale. The vibrant green of this vegetable brings nice colors and texture to the mix. Also, it’s one superfood so it definitely increases the nutritional value of the pancit.
Here’s how I do pancit sotanghon at home.
-Vermicelli noodles (sotanghon), 250g
-Chicken breast, 400g, cut in thin shreds
-Pork or chicken liver, 200g, cut in small pieces
-Garlic, 5-7 cloves, crushed and chopped
-Onions, 1 whole, chopped
-Carrots, 1 whole, cut in strips
-Green beans, 300g, cut into strips
-Green and/or red bell pepper, at least half, cut into strips
-Kale, 2-3 leaves, chopped
-Cabbage, ¼ of whole, cut into shreds
-Fish sauce, 2 tbsp
-Soy sauce, 6 tbsp
-Water, 2 cups
-Cooking oil, 2 tbsp
-Salt and pepper, to taste
1. Soak the vermicelli noodles in tepid water. Set aside for later.
2. Put oil in a heated pan or wok.
3. Put in the garlic. Saute until golden brown.
4. Put in the chicken. Fry for 10-15 minutes under medium heat.
5. Season with fish sauce.
6. When the chicken turns a bit charred, add in the onions.
7. When the onions sweat, add in the chicken liver. Stir for under a minute.
8. Put 1 cup of water. Allow to boil.
9. Add in all the vegetables.
10. Season with 3 tbsp of soy sauce.
11. Stir well until the veggies are cooked. Take care not to overcook them.
12. When they appear to be in a more vibrant color, scoop them out and let them rest.
13. Put the noodles in the pan.
14. Add the rest of the water and soy sauce.
15. Stir well until the noodles are cooked.
16. Season the dish with salt and pepper.
17. When the noodles are ready, put the vegetables on top.
18. Serve while hot.
We, Filipinos, love eating pancit! So much that we enjoy it with rice and/or bread. That’s carbs and carbs for you; and we just don’t care. It’s a yummy dish and that’s it.
Remember me when you cook!