Pansit Sotanghon With Togue Guisado

Pansit Sotanghon With Togue Guisado
Pansit Sotanghon with Togue Guisado. Sotanghon or glass noodle is made up of mungo or mung bean starch. Sotanghon guisado is also cooked on special occasions although is not as popular with pansit bihon and canton guisado it is equally delicious. It is actually best for noodle soups. On this post I have add togue or mung bean sprouts, it goes well with sotanghon noodles. I wish I had tengang daga or black ear fungus but its not available. I used spring onions for garnishing instead of the usual wansoy or kinchay, para pang ulam talaga.


100 g. chicken breast, boiled, shredded
100 g. pork, boiled, cut into strips
50 g. pork liver, boiled, cut into strips
100 g. small size shrimp, shelled
1/2 k. sotanghon noodles
1/2 k. togue, mung bean sprouts
2-3 stalk spring onions, chopped
1 medium size carrot, cut into strips
1/2 small size cabbage, shredded
100 g. green beans, cut diagonally
1/2 head garlic, minced
1 medium size onion, chopped
3/4 cup soy sauce
1/2 tsp. black pepper
cooking oil
kamansi juice

Pansit Sotanghon With Togue Guisado - Cooking Procedure

Cooking procedure:

In a large wok, sauté onion and garlic. Add pork, chicken and shrimp stir for 2-3 minutes or until meat turns to golden brown, Add soy sauce and black pepper and stir cook for 2-3 minutes. Add 6-8 c. of stock or water, let boil and simmer for 3 to 5 minutes. Add in sotanghon noodles stir and cook for 10-15 minutes or until noodles have absorb most of the broth add more stock if necessary. Add all the vegetables stir and cook for another 3-5 minutes or until vegetables are just cooked. Serve with kalamansi.


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