Easy Philippine Style Glass Noodles | How To Make Filipino Style Glass Noodles At Home

This video about Easy Philippine Style Glass Noodles | How To Make Filipino Style Glass Noodles At Home Ricardo Madeirense ✅ This video related chinese glass noodles recipe,japchae filipino style sotanghon,pancit panlasang pinoy,wide glass noodles recipe
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PREPARATION:
One popular Philippine dish that features glass noodles is "Pancit Sotanghon." It's a delicious and easy-to-make noodle dish that's perfect for various occasions. Here's a simple recipe for you:

Ingredients:
200g glass noodles (sotanghon)
2 tablespoons cooking oil
1 onion, thinly sliced
3 cloves garlic, minced
1/2 cup cooked chicken, shredded
1/2 cup cooked pork, sliced into strips
1/2 cup cooked shrimp, peeled and deveined
1 carrot, julienned
1 cup cabbage, shredded
1 cup chicken broth
2 tablespoons soy sauce
Salt and pepper to taste
Green onions, chopped (for garnish)
Calamansi or lemon wedges (for serving)

Instructions:
Prepare the Glass Noodles:
Place the glass noodles in a bowl and cover them with warm water. Let them soak for about 15-20 minutes or until they become soft and translucent. Drain the water and set aside.

Sauté Aromatics:
In a large pan or wok, heat the cooking oil over medium heat. Sauté the garlic and onions until they become soft and aromatic.

Add Meat and Vegetables:
Add the shredded chicken, sliced pork, and peeled shrimp to the pan. Stir-fry for a few minutes until the meat is cooked through and the shrimp turn pink.

Incorporate Vegetables:
Add the julienned carrots and shredded cabbage to the pan. Stir-fry for an additional 3-5 minutes until the vegetables are tender-crisp.

Cook Glass Noodles:
Add the soaked glass noodles to the pan. Mix well with the other ingredients.

Season:
Pour in the chicken broth and soy sauce. Season with salt and pepper according to your taste. Continue to stir-fry until the noodles absorb the flavors and the liquid is mostly absorbed.

Garnish and Serve:
Garnish the pancit sotanghon with chopped green onions. Serve hot, with calamansi or lemon wedges on the side for a burst of citrus flavor.

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