Sunday, January 27, 2008

Pancit Sotanghon Guisado (Glass Noodles)

Green Bean glass noodles
Close shots

Noodles is one of my comfort foods. I cook noodles at least twice in a month.
Pancit Sotanghon


3 tbsp. oil

1 cup shredded cooked or raw chicken meat

1/2 cup cup pork, sliced thinly

cellophane noodles (3 pcs)
1 small carrots, thin julliened strips

1/2 cup snow peas or mangetout

5 pcs. leaves chinese cabbage, sliced

1 clove garlic, minced

1 med. onions, chopped
1 stalk spring onions, sliced diagonally, about 1 inch long

5 cups chicken stock or water

1 pc. chicken buillion

2 tbsp. soy sauce
2 tbsp. oyster sauce

pepper to taste

Immerse the noodles in cold water (about 3 cups) for 5 minutes, drain and set aside. You have other option, add dry noodles to the pan with the chicken stock to absorb the flavor.
Heat oil in a shallow pan. Saute garlic,onions, add pork and chicken meat. When meat is cooked add snow peas, stir fry for a few minutes, add carrots, chinese cabbage. Turn off the heat. Set Aside.
In another deeper pan, put 5 cups water let it boil. Add chicken buillion and add noodles. Add soy sauce, pepper and once the noodles absorbs the chicken stock add the cooked meat and veggies. Lastly, add the oyter sauce. Combine well and turn off heat quickly or your noodles will be mushy and overcooked veggies.
Serve in a platter and sprinkle with green onions on top.

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Blood Moon

I captured this Super Blood Moon last January 2018 from our balcony.