Sotanghon Guisado (Filipino Glass Noodle Stir-Fry)
Sotanghon Guisado is a beloved Filipino-Chinese noodle dish featuring delicate mung bean glass noodles stir-fried with tender meat, crisp vegetables, and a savory soy-based sauce infused with distinctive orange-red atsuete oil. The transparent, chewy noodles set this dish apart from other Filipino pancit varieties, while the careful balance of proteins, vegetables, and seasonings creates a harmonious blend of textures and flavors that's equally suited for everyday meals and special celebrations.
Equipment
- Large wok or deep skillet (for even heat distribution and easy tossing)
- Large bowl (for soaking noodles)
- Sharp knife and cutting board (for precise vegetable cuts)
- Measuring cups and spoons (for accurate portioning)
- Colander (for draining noodles)
- Small pan (for making atsuete oil)
- Wooden spoon or spatula (for stir-frying)
Ingredients
- 500 g Sotanghon/Glass noodles sotanghon
- 3 tablespoon canola oil
- 4 cloves garlic finely chopped (bawang, tinadtad)
- 1 onion chopped (sibuyas, hiniwa)
- 1 cup cooked protein of choice: Shredded chicken piniraso na manok, Cubed lechon kawali (karne ng baboy) or Peeled shrimp (hipon)
- ¼ cup soy sauce toyo
- 2 cups chicken broth sabaw ng manok
- 2 tablespoons atsuete oil langis ng atsuete
- Black pepper powder paminta
- ¼ cabbage shredded (repolyo, hiniwa)
- 1 small carrot julienned (karot, pinihiwa ng pahaba)
- 1 cup Baguio beans sliced diagonally (habitchuelas, pinihiwa ng pahilis)
- Fish sauce to taste patis
Instructions
- Begin by soaking 500g of sotanghon noodles in warm water for 15-20 minutes until they become pliable. While waiting, make your atsuete oil by heating oil in a small pan over medium-low heat (150°F/65°C), adding atsuete seeds, and stirring until the oil turns red, about 2-3 minutes. Strain the seeds out and set the oil aside.
- Heat 3 tablespoons of canola oil in a large wok or deep skillet over medium heat (350°F/175°C). Add 4 cloves of finely chopped garlic and sauté for 30 seconds until fragrant but not brown. Add one chopped onion and cook until translucent, about 2-3 minutes.
- Add your choice of protein (1 cup of shredded chicken, cubed pork, or peeled shrimp) and stir-fry for 4 minutes over medium-high heat (375°F/190°C). Pour in ¼ cup soy sauce and stir to combine.
- Add 2 cups of chicken broth and bring to a boil. Stir in 2 tablespoons of your prepared atsuete oil and black pepper to taste. Reduce heat to low and simmer for 3 minutes.
- Drain your soaked noodles completely. Add them to the wok and gently toss with the sauce. Add your vegetables: ¼ cabbage (shredded), 1 small julienned carrot, and 1 cup diagonally sliced Baguio beans. Cook over medium-low heat (300°F/150°C), stirring gently until the noodles are tender but still firm and the vegetables are crisp-tender. Season with fish sauce (patis) to taste.
- Let the dish rest for 5 minutes before serving. Top with your choice of garnishes: sliced boiled eggs, chopped spring onions, fried fish balls, kikiam, or lumpiang shanghai. Serve with calamansi halves for squeezing over the noodles.
Tips from Lola's Kitchen
- Always soak noodles in warm (not hot) water to prevent them from becoming mushy
- Cut all vegetables the same size for even cooking
- Keep stirring the noodles gently to prevent sticking
- Add vegetables in order of cooking time: harder vegetables first
- Reserve some atsuete oil for a final drizzle before serving
- Let the dish rest for 5 minutes before serving to allow flavors to meld
Traditional Serving Suggestions
- Serve on banana leaves for authentic presentation
- Accompany with calamansi halves for squeezing
- Place toppings in separate bowls for customization
- Pair with ice-cold sago't gulaman
- Best enjoyed with sawsawan (dipping sauce) of choice
Troubleshooting
- Noodles too soft:
- Reduce soaking time
- Add vegetables earlier to absorb excess liquid
- Noodles too dry:
- Add broth gradually while stirring
- Cover and steam briefly
- Uneven cooking:
- Cut ingredients uniformly
- Use a larger wok or cook in batches
Ingredient Alternatives
- Protein: Tofu for vegetarian version
- Soy sauce: Liquid aminos for gluten-free
- Atsuete oil: Paprika-infused oil
- Baguio beans: Snow peas or green beans
- Chicken broth: Vegetable broth
Storage & Reheating
- Storage: Keep in airtight container
- Refrigerator: 3-4 days
- Freezer: Not recommended
- Reheating:
- Stovetop: Add splash of broth, medium heat
- Microwave: Cover with damp paper towel
- Avoid reheating more than once
Variations
- Seafood Sotanghon
- Use mixed seafood (shrimp, squid, mussels)
- Add fish sauce for extra umami
- Spicy Version
- Add chopped bird's eye chilies
- Include chili garlic sauce
- Vegetarian
- Use mushrooms and tofu
- Add more vegetables like baby corn
FAQs
Q: Why are my noodles breaking apart? A: Oversoaking or overcooking can cause this. Soak just until pliable. Q: Can I make this ahead? A: Yes, but add fresh vegetables just before serving. Q: How do I prevent the noodles from clumping? A: Stir frequently while cooking and add enough oil. Q: Is this gluten-free? A: Not traditionally, but can be made gluten-free with tamari instead of soy sauce. Q: Can I use other noodles? A: While possible, sotanghon gives the authentic texture and appearance.
Nutrition
Calories: 285kcalCarbohydrates: 45gProtein: 12gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 2mgSodium: 838mgPotassium: 134mgFiber: 8gSugar: 3gVitamin A: 39IUVitamin C: 16mgCalcium: 28mgIron: 1mg
Tried this recipe?Let us know how it was!