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Pancit Sotanghon
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulge in a flavorful Filipino dish of mung bean noodles stir-fried with wood ear mushrooms, bok choy, and savory leftover chicken.
Ingredients:
  • 1 (10.5 ounce) package mung bean vermicelli
  • 1 cup dried wood ear mushrooms (tenga ng daga)
  • 1 tablespoon vegetable oil
  • 1 clove garlic, minced
  • 1 small onion, chopped
  • 0.5 teaspoon achiote powder
  • 1.75 cups chopped cooked chicken
  • 2 teaspoons soy sauce
  • 1 teaspoon fish sauce
  • 1 cube chicken bouillon
  • 1 cup water
  • 1 (8 ounce) package shredded cabbage
  • 1 small head bok choy, chopped
  • 1 carrot, chopped
  • 0.25 teaspoon ground black pepper, or to taste
  • 1 pinch chili powder
  • 2 hard-boiled eggs, sliced
Instructions:
  • Place vermicelli in a bowl of hot water for 2 to 3 minutes. Drain and cut to desired length. In a separate bowl, soak mushrooms in water to soften.
  • In a saucepan over medium-high heat, heat oil. Sauté garlic in hot oil until browned, stirring constantly, for about 2 minutes. Transfer garlic to a bowl for garnish. Add onion and achiote powder to the saucepan and cook until onion is translucent, about 5 minutes. Stir in chicken, soy sauce, and fish sauce. Dissolve bouillon in the mixture. Pour in 1 cup of water and bring to a boil.
  • Cut softened mushrooms into 1-inch pieces after draining.
  • Combine cabbage, bok choy, and carrot into the bubbling water. Mix in vermicelli, mushrooms, black pepper, and chili powder. Stir and cook until pancit is slightly dry, which takes around 5 minutes. Present pancit on a platter and top with egg slices and crispy garlic.

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