Sotanghon Guisado
Sotanghon guisado is the Filipino stir-fried take on cellophane (glass/mung bean) noodles, prized for how quickly the delicate strands soak up a savory soy-and-broth sauce. This version simmers shredded pork and dried shiitake mushrooms with the noodles for extra depth, then finishes with crisp vegetables. It’s lighter than bihon or canton but just as satisfying.
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Instructions
- Soak the sotanghon noodles in room-temperature water for 15-20 minutes until pliable. Drain and set aside. Separately soak the dried shiitake mushrooms in warm water until softened, then slice, reserving the soaking liquid.
- Heat oil in a large pan or wok over medium heat. Saute the onion and garlic until fragrant, then add the pork. Cook until lightly browned, about 4-5 minutes.
- Add the sliced mushrooms and cook for 2 minutes. Pour in the broth, the reserved mushroom soaking liquid, soy sauce, and fish sauce. Bring to a simmer.
- Add the carrot and simmer for 2-3 minutes until just tender.
- Add the softened sotanghon noodles, tossing gently to coat them in the broth. Cook for 3-4 minutes, letting the noodles absorb the liquid.
- Add the cabbage and snow peas, and toss for another 2-3 minutes until the vegetables are crisp-tender and the noodles are translucent and fully cooked. Season with salt and pepper.
- Transfer to a serving platter and serve hot with calamansi wedges.
Cook's Tip
Don't discard the mushroom soaking liquid — strain it and add it to the broth. It carries most of the shiitake's earthy flavor and gives the dish a deeper savoriness than the broth alone.