RECIPE: Sotanghon (Vermicelli) Pancit Guisado

Pancit is Filipino's most favorite party food and mostly served during celebrations signifying long life. There are many kinds of Pancit made with different kinds of noodles. My noodle of choice is Sotanghon (Vermicelli). I love the delicate texture and glass like look to the noodle strands, but if not handled well can turn into a hard glued up mess so make sure to follow the instruction below.

My take on this Pancit Guisado is not like your standard Pancit. You can typically choose whatever meat or vegetables you'd like to use, and so I went ahead and used what's available in my refrigerator and pantry.

There are a couple of ingredients in here that you may not find familiar. All of these items are available at most Chinese / Asian markets. I also noticed that grocery giants like Mariano, Jewel, and Cermak Fresh Market around my neighborhood carry them, but I live in Chicago's Chinatown, and I suspect that they are catering to the Asian community so your location may not carry them.

You can also find them on Amazon. I linked them all below!
(NOTE: Any soy sauce brand will do, but I use the San-J Tamari, an organic and Gluten-Free Soy Sauce. See link below the recipe)

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Sotanghon (Vermicelli) Pancit Guisado
Pancit is Philippines' favorite party food and this recipe is made with the thin and delicate rice noodles called Sotanghon in Filipino (Tagalog) and also known as Vermicelli and cellophane noodles.
  • 4-5 cloves Garlic
  • 1 medium sized Onion
  • 1 lb. Cubed Pork Butt
  • 1/2 lb. Yau Choy
  • 1/2 lb. Snap Peas
  • 1/2 lb. Bean Sprouts
  • 8-10 mushrooms 8-10 Dried Shiitake Mushrooms
  • 300 grams Vermicelli Noodles
  • 3-5 tsp. Cooking Oil
PREP: Wash and soak to rehydrate Dried Shiitake Mushrooms in warm water for 30 minutes or until the caps are tender. Pinch Snap Pea ends and pull off the tough string that runs along the length of the pod. Cut up the Yau Choy and separate the stalks from the leaves. Heat up Cooking Oil, sauté the minced garlic and onion. Add the pork to brown, then add the Yau Choy stalks, Snap Peas, and Shiitake Mushrooms Cover to cook for a few minutes.NOODLE PREP: In the mean time, quickly prepare the Vermicelli noodles. Soak Vermicelli Noodles in boiling water for 2-3 mins. Separate strains with a fork, then strain and rinse with cold water and set aside. COOKING: On the wok, add the Yau Choy leaves and Bean Sprouts. Then, add the Vermicelli Noodles and mix well before adding Soy Sauce. Mix sauce well, and then add ground Black Pepper according to taste. Enjoy!
Prep time: Cook time: Total time: Yield: 5-6 servings