Sotanghon Soup

Sotanghon also known as Cellophane noodles, Chinese vermicelli, Tang Hoon, Bean Threads, Bean Thread Noodles, Crystal Noodles, or Glass noodles is a type of transparent noodles which are made out of mung beans (green beans). This type of noodle is widely used in East and South East Asian Cuisine such as the Korean Jap Chae, Chinese Jiaozi or Bing, Vietnamese Spring rolls and Thailand’s Yum Woon Sen.

A very versatile noodle which is commonly used in several types of dishes such as soups, fried noodles, spring roll stuffing and even in dim sums. In this recipe I will use it in a popular soup in Philippines which is a Filipino version of the chicken noodle soup called sotanghon soup, a very heart-warming dish best enjoyed in cold and rainy season.

Sotanghon Soup
Prep time
Cook time
Total time
Serves: 6
  • 1½ cups Flaked Chicken Meat (Cooked)
  • 250g medium sized shrimps, shelled
  • 1 cup rehydrated wood ear fungus, sliced
  • 150 g Sotanghon noodles
  • 1 carrot, thinly sliced
  • 6 garlic cloves, minced
  • 1 red onion, chopped
  • 4-5 cups Shrimp Stock (you can do this by boiling the shrimp heads and shells and pounding them with mortar and pestle when cooked)
  • 4-5 cups Chicken Stock (you can use the stock from boiling the chicken you just flaked)
  • 1 tbsp powdered Annatto (Atsuete) Powder
  • Fish Sauce
  • White Ground Pepper
  • Fried garlic
  1. In a pot add oil and sauté garlic and onions.
  2. Add 4 cups Shrimp Stock, 4 cups Chicken Stock and wood ear fungus then bring to a boil.
  3. Add Chicken and Noodles and cook for 4 minutes.
  4. Add Shrimps and cook for additional 3 minutes. Add additional stock if needed.
  5. Get ½ cup soup from the pot and place it in a cup, add the annatto powder and stir until dissolved.
  6. Add the Annatto mixture and carrots to the soup, turn off the heat, season with fish Sauce and white ground pepper the top with toasted garlic.


Sotanghon Soup Wide


16 Responses

  1. wok with ray says:

    This is also good with bola bola. You stanghon soup is making me hungry already. 🙂

  2. kitchenriffs says:

    Those shrimp look so great! Wonderful soup – thanks for this.

  3. Love the look of that rich and tasty broth. Now that fall is approaching soups are going to be part of our meals as they are so warm and comforting.

  4. mjskit says:

    I love these noodles and how you’ve used them in this dish. Can’t wait for the weather to cool off here so that a hot soup sounds appealing. 🙂

  5. Nami | Just One Cookbook says:

    I can imagine those noodles sucks up all the deliciousness from the soup and must be really yummy!

  6. sarap nman! like the shrimp!

  7. What a hearty dish…A complete meal suitable for busy week days.

  8. Oh so comforting!! I love a good noodle soup 🙂

  9. mmmtastethis says:

    This sounds delicious!

  10. Jeff says:

    Comfort food. It was a family tradition to have this on Christmas. I hope to pick it up once I have a family.

  11. Sungkyook says:

    Koreans do not use this type of noodle for jap chae… They use potato starch noodles.

  1. December 31, 2013

    […] of this recipe to serve during the New Year there are other popular alternatives such as Lomi and Sotanghon. How about you do you have New Year traditions that you follow? Let us know through the comment box […]

  2. September 2, 2015

    […] guess for most Filipinos this will look similar to the Sotanghon soup without the annatto seeds, well I can tell you that it looks similar but it taste quite different […]

  3. August 18, 2016

    […] soup that is why during this times the most popular dish is either Pancit canton, Pancit bihon or sotanghon soup. You don’t have to be stuck on this usual fare in fact you can do better by trying out different […]

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