SOTANGHON GUISADO (Sotanghon Guisado Noodles)

Sotanghon Guisado is a noodle dish which uses glass noodles or vermicelli noodles. Cooking sotanghon can be tricky especially when using different brands. In this recipe, I used Saporro brand which is considered as the best brand for guisado as it doesn't get soggy easily. Here's my version of Sotanghon Guisado! #sotanghonguisado #noodles #sotanghonrecipe Paano Nga Ba Magluto ng Masarap at Di Labsak na Pancit Sotanghon Guisado! Written recipe at https://yummykitchentv.com/pancit-sot... INGREDIENTS: 250grams Sotanghon (Saporro) 5 cloves garlic 1 large onion 250grams Chicken breast 250 grams Chicken liver 3 tablespoon oyster sauce 3 tablespoon soy sauce 1 piece chicken broth cube 1/2 cup snowpeas 250grams cabbage 1 small carrot 1 small red bellpepper pepper to taste 1 tablespoon atsuete seeds (or 1 teaspoon atsuete powder) 2 to 3 cups water Directions: Place the vermicelli noodles in a large bowl. Soak them in warm water for a few minutes until softened. Set aside until ready to use. Heat some oil in a pan. Add the chopped garlic and onion. Saute them for a few minutes until aromatic. Then, add the sliced chicken breast and saute until it changes color. Add the soy sauce and saute a bit before adding the sliced chicken liver. Drizzle some black pepper and continue sauteing for a few minutes. Add the snow peas, carrots, and oyster sauce. Saute again for a few minutes. Cover the pan and let it cook for a couple of minutes. Then, add the red bell peppers, and cabbage. Toss gently for a few minutes until the cabbage shrinks a little. Remove the veggies and chicken from the pan and transfer to a container. Set aside. In a small bowl, add the atsuete seeds and extract the pigment in water. Alternatively, you can just use atsuete powder. Strain the seeds and set aside. Using the same pan, add 2 cups of water. Then, add the chicken broth cube, soy sauce, oyster sauce, atsuete water, and black pepper. Stir a bit and bring to a boil. Once boiling, add the softened vermicelli noodles. Toss until the broth has been fully absorbed or almost reduced. During the last minute of cooking, add the veggie and chicken mixture. Toss gently until all the sauce has been completely dried up. When all the ingredients come together, turn the heat off. Transfer the pancit sotanghon guisado to a serving plate. Top with some chicharon bits, eggs, spring onions and serve it with some fresh calamansi on the side. Yum!