What Is Sotanghon Noodles?

Sotanghon, also known as cellophane, glass. or mung bean thread noodles, are a type of clear noodles made from potato, mung bean, sweet potato, or tapioca starch and water. They’re usually packaged in dried form and then reconstituted to use in stir-fries and soups. The noodles are a staple in my house.

Best part of chicken for sotanghon soup?

Use bone-in, skin-on chicken to make a flavorful soup. I use various chicken parts in this recipe, including the thighs, breasts, wings, and legs.

Although you can pretty much add any mildly flavored vegetables to this soup, the essential components of chicken sotanghon are carrots and napa cabbage (my personal favorite).

Here are other vegetables you can add:

Use the best chicken bouillon or broth you can find. And for that distinctive Filipino flavor, don’t forget the fish sauce. I swear it’s a huge improvement over using just salt.

I also love adding Chinese celery, also known as leaf celery instead of “regular” celery for its aromatic leaves. You can find this in most Asian supermarkets.

Just like kare kare, chicken sotanghon is also known for its “orange-ish” color. This is due to the use of annatto seeds. Its a natural food coloring from the plant called achiote tree. This is completely optional. So dont worry if its not available.

What Is Sotanghon Noodles?

The following are my top recommendations for the best chicken sotanghon soup you’ve ever had:

  • Soak the glass noodles in water until soft and plump.
  • Saute the onions and garlic to bring out their natural flavor.
  • Brown the chicken until no longer pink then season with fish sauce-the secret to a delicious soup. I use the same technique when making tinolang manok.
  • Simmer (dont boil) until the chicken is tender enough to shred.
  • Shred the chicken and discard the bones – to make it easy for the kids to eat.
  • Add the vegetables and cook until just tender then add the noodles. Simmer just until it has absorb the flavor of the soup
  • Serve and enjoy!
  • Chicken sotanghon is filling on its own. However, you can add some eggs—either hard-boiled or soft-boiled—for more protein.

    Garnish with green onions and toasted garlic just before serving.

    Similar to any other soup, this is best served hot from the oven.

    Glass noodles soak up liquid very well. Prior to adding it to the soup, it must be pre-soaked to prevent it from absorbing too much liquid. In case you need to add more liquid to the soup, have hot water on hand.

    Remove the skin and trim the excess fat from the meat if you’re watching how much fat you consume. You can also double the vegetables if preferred.

    Try these next

    What Is Sotanghon Noodles?

  • 1 tablespoon oil
  • 1 small onion (diced)
  • 3 cloves garlic (chopped)
  • 450 grams /1 lb chicken thighs (bone-in, see note 1)
  • fish sauce (to taste)
  • 6 cups chicken broth (see note 2)
  • 3 stalks Chinese celery (or regular celery, chopped )
  • 1 small carrot (julienned)
  • 6 to 8 napa cabbage leaves (chopped)
  • 113 grams or 2 bundles mung bean glass noodles (see note 3)
  • salt and black pepper (to taste)
  • ½ teaspoon annatto powder (optional)
  • hot water (add as needed)
  • boiled eggs (slice)
  • toasted garlic (chopped)
  • green onions (chopped)
  • Soak glass noodles in water until soft. This can take 15 minutes or more so you can make the soup in the meantime to save time. Drain and cut into bite-size lengths.
  • Heat oil in a pot over medium heat. Add onion and garlic, cook until fragrant and translucent. Add chicken, cook until no longer pink. Season with fish sauce.
  • Pour chicken broth. Cover with lid and simmer until tender, about 20 to 30 minutes. Remove scum off the surface. Add hot water as needed.
  • Transfer chicken to a plate. Shred with 2 forks. Discard bones.
  • Dissolve annatto powder in 1 tablespoon water. Add to the pot and stir. Add carrots, shredded chicken, glass noodles, and the white parts of the napa cabbage. Cook for 2 to 3 minutes. Taste, season with black pepper and salt as needed.
  • Add the remaining napa cabbage. Simmer until soft. Add more hot water as needed. Transfer to serving bowls and top with choice of garnishes. Enjoy!
  • How to Cook Chicken Sotanghon Soup

    This Pinoy chicken noodle soup version is easy to make. Cooking can be completed in less than 20 minutes if the ingredients are prepared beforehand.

    The chicken needs to be prepped in this recipe. This is the reason why it took a bit longer.

    Start by making annatto water. Combine annatto seeds with warm water and then stir. Soak for 10 minutes. Use a kitchen sieve to filter the seeds, then reserve the colored water.

    We need shredded chicken for this recipe. Chicken needs to be cooked thoroughly and then shredded afterwards. Start by boiling water in a cooking pot. Add a piece of dried bay leaf for extra aroma. Put chicken in the pot and boil for 20 minutes. Chicken should be removed and allowed to cool before being manually shredded. If you don’t want the skin in your soup, I advise removing it. Save the chicken stock. It is needed for the soup.

    The actual cooking process is straightforward after preparing the ingredients. This entails sautéing the aromatics, including the celery, onion, and garlic. To give your soup that lovely roasted garlic flavor, be sure to brown the garlic. Before pouring the stock, add the chicken and saute for a few minutes.

    Chicken Sotanghon Soup should be tasty. A piece of Knorr Chicken Cube added gives the dish that dependable chicken flavor. I like my soup to be somewhat orangey in color. Annato water does this for me.

    Add the sotanghon noodles and cook for approximately 10 minutes. Even just using carrots and cabbage as the only vegetables in this soup is sufficient. However, feel free to add other veggies if desired. Before seasoning with patis and freshly ground black pepper, add the vegetables to the pot and cook for a few minutes.

    I also add roasted garlic and chopped scallions. These makes a huge difference.

    Try this Chicken Noodle Soup Recipe. Let me know what you think.

    What Is Sotanghon Noodles?

    Chicken Sotanghon SoupA Filipino version of chicken noodle soup. This dish is composed of shredded chicken breast and vermicelli with carrots and cabbage.

  • 1 1/2 lbs. chicken breast
  • 1 piece Knorr Chicken Cube
  • 2 1/2 ounces sotanghon noodles
  • 7 cups water
  • 1 piece dried bay leaves
  • 1 1/2 cups cabbage shredded
  • 1 piece carrot julienne
  • 1/2 cup scallions chopped
  • 2 stalks celery chopped
  • 1 piece onion chopped
  • 5 cloves garlic minced
  • 2 tablespoons garlic roasted
  • Fish sauce and ground black pepper to taste
  • 3/4 cups annatto water
  • 3 tablespoons cooking oil
  • Prepare the chicken by boiling water ina cooking pot. Add bay leaf. Put the chicken breast in the pot. Cover and boil in medium heat for 20 minutes. Remove chicken from the pot and put in a clean plate. Let it cool down. Save the chicken stock. Shred the chicken and set aside.
  • Heat oil in a large pot. Saute garlic until light brown. Add onion and celery. Saute until onion softens.
  • Put the shredded chicken in the pot and then saute for 2 minutes.
  • Pour chicken stock and let boil.
  • Add Knorr Chicken Cube. Stir.
  • Add annatto water and sotanghon noodles. Cover and cook for 10 minutes.
  • Put carrots and cabbage into the pot. Cook for 5 minutes.
  • Season with fish sauce and ground black pepper.
  • Put some roasted garlic and chopped scallions. Stir.
  • Transfer to a serving bowl. Serve. Share and enjoy!
  • FAQ

    What is sotanghon noodles made of?

    Sotanghon goes by many names. It’s more popularly known as vermicelli or cellophane noodles. Once cooked, these noodles turn transparent or translucent, earning them the name “glass noodles.” It’s commonly made out of mung bean (monggo) starch.

    Is sotanghon same as glass noodles?

    The Filipino word for glass noodles made of mung bean starch is sotanghon. While rice noodles are opaque, glass noodles are semi-translucent. Thus, also sometimes called cellophane noodles. When cooked, glass noodles become chewy and springy in texture.

    Is sotanghon and bihon the same?

    Sotanghon is more gelatinous and appears translucent after cooking, while bihon will turn white and become more opaque. As a result, sotanghon typically feels slicker. Additionally, bihon is frequently made as a thinner noodle than sotanghon.

    What is sotanghon in English?

    cellophane noodles; Chinese vermicelli.

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