Pancit Sotanghon

Pancit Sotanghon

Pansit Sotanghon is another variant of the different noodle dishes that the Philippine cuisine can offer, other popular pancit varieties are: Bihon Guisado, Pancit Canton, Pancit Luglug, Pancit Malabon, Pancit Miki-Bihon and Pancit Palabok to list some but there are definitely more varieties specially when your country is separated into 1707 islands. Pancit or Noodles in English as I had mentioned before is one of the wonderful contribution of the Chinese to our cuisine, the word was derived from the Hokkien phrase “pian i sit” which means “something cooked fast” so I guess you already have a hint on that name how these dishes are prepared.

Now for this recipe we will use sotanghon noodles which are also called as cellophane noodles, tanghoon, bean threads, bean thread noodles, crystal noodles, or glass noodles in other parts of Asia. These noodles are characterized by it transparent colour and it is made from the starch of mung beans and sometimes yam or cassava. A very versatile noodle which can be used in stir fries, soups and even stuffing for spring rolls and dumplings.


300g bean thread noodles
1 1/2 cups cooked chicken breast, shredded
1 cup shrimps, shelled and deveined
1 1/2 – 2 cups chicken broth
1/4 cabbage, thinly sliced
1 small carrot, cut into matchstick pieces
1 cup wood ear mushrooms or thinly sliced shiitake, rehydrated
1 red onion, finely chopped
4 cloves garlic, minced
2 tbsp annatto powder
2 eggs, beaten
Fish sauce


  1. Soak noodles in water for a maximum of 15 minutes. This makes it soft and easier to handle when cooking.
  2. Dilute annatto powder in 1/4 cup chicken broth, set aside.
  3. Cook the beaten scrambled eggs in a pan, cool then slice thinly then set aside.
  4. Now using a wok, add oil and sauté garlic and onions in medium heat.
  5. Add mushrooms then continue to stir fry for a minute.
  6. Add cabbage and carrots then stir fry for one more minute. Remove vegetables from the wok then set it aside.
  7. Add chicken stock, shrimps and shredded chicken into the wok then bring it to a boil.
  8. Once boiling add noodles, diluted annatto powder, continue mixing until liquid dries out then stir fry for 2 minutes.
  9. Season with fish sauce and freshly ground black pepper, remove from wok then place it on a plate then top with stir fried vegetables and eggs. Serve with lemon wedges on the side.


No Responses

  1. Arfi says:

    Hmm… I am familiar with this dish although Indonesian version will use shrimp paste and chilies more than yours. Would love to try this some time :)

  2. Pansit Sotanghon noodles somehow remind me of the rice noodles I’m so used to eating. I would definitely love to give this a try.

  3. nors says:

    Bro…alam mo bang yan ang handa ko sa sabado……..peram ng recipe ha….

  4. Bihon is my favorite type of noodles that my mom used to cook (but I’ve never cooked it myself yet). I’m not sure what kind of flavor is annatto powder, but I am very sure this is yummy! Beautiful color too!

  5. Amazing one Raymund, nice veges you have added inside. Btw we call these noodles as su hoon too over here.

  6. Karen says:

    The annatto powder gives it such a lovely color. I was the powder when I make black beans and yellow rice.

  7. Kristy says:

    This looks delicious Raymund! The color of the dish is so enticing. Great flavors too!

  8. I love how you always explain the ingredients. I have bought cellophane noodles lots of times and have never realized what they were made of. This dish looks so rich in flavor and color. Beautiful!

  9. Interesting dish and one I wouldn’t turn down.

  10. Meri says:

    Mmmm I love these noodle dishes. My favorite kind of noodles though are the thicker chewy ones- I think they are maybe udon noodles.

  11. I absolutely love these noodles but I have never braised/fried them like this. Such comfort food for me.

  12. my idea of pancit sotanghon was glass noodles in a soup.. at least, that’s how i’ve seen it prepared before. happy to know there’s always a twist… yay

  13. foodjaunts says:

    Yum! Just like my Lola used to make. I’m such a big fan of glass noodles, I prefer them to the thicker ones.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.