Mastering the Art of Sotanghon Guisado or Mung Bean Noodle Saute

Sotanghon Guisado, also known as Mung Bean Noodle Saute, is a beloved Filipino dish renowned for its delicate flavors and comforting texture. This classic dish features sotanghon noodles, made from mung bean starch, stir-fried with an assortment of vegetables, meats, and seasonings. The result is a harmonious medley of flavors and textures that embodies the essence of Filipino cuisine.

To prepare Sotanghon Guisado, the thin and translucent sotanghon noodles are first soaked until softened, then stir-fried with a flavorful combination of ingredients. Common additions include sliced chicken, pork, or shrimp, along with a colorful array of vegetables such as carrots, cabbage, bell peppers, and green beans. The dish is seasoned with garlic, onions, soy sauce, and fish sauce, infusing it with savory and umami-rich notes that tantalize the taste buds.

The magic of Sotanghon Guisado lies in its versatility and simplicity. It can be customized according to personal preferences and ingredient availability, making it a flexible and adaptable dish for any occasion. Whether enjoyed as a hearty meal for family gatherings or as a quick and satisfying weeknight dinner, Sotanghon Guisado offers a comforting embrace that resonates with Filipino homes and communities. With its rich flavors, vibrant colors, and soul-warming aroma, this timeless dish is a celebration of Filipino culinary heritage and the joy of sharing delicious food with loved ones.

Sotanghon Guisado or Mung Bean Noodle Saute Recipe

by Kulinarya
Ingredients: Serve 6

• 1 chicken breast, bone in
• 20g wood ear mushrooms(tengang daga)
• Water to soak mushrooms
• 250g mung bean noodles(sotanghon)
• 4 cups water
• 2 small onion
• 16 garlic cloves
• 100g fresh shrimps(50pcs to a kilo)
• 2 carrots
• 100g green beans (habichuelas) or snow peas(chicharo)
• 6 calamansi
• 2 spring onions
• 6 tbsp annatto oil
• 4 cups water
• Fish sauce( patis), salt and pepper to taste

Preparation:

• Debone chicken breast. Slice into strips. Reserve the bones for the stock.
• Soak the mushrooms in water.
• Soak the noodles in water for at least 30 minutes.
• Peel and slice the onion thinly.
• Crush, peel, and mince the garlic. Use half for cooking and other half for garnish.
• Peel and devein the shrimps. Reserve the head and shell trimmings blend in a food processor. Set aside.
• Peel and slice the carrots into julienne strips.
• Remove both ends and the string of the beans of snow peas and slice into diagonal thin pieces.
• When the mushrooms have hydrated and softened, strain cut into thin strips.
• Stain the soaked noodles.
• Chop the spring onions finely.
• Slice each calamansi in two.
• Make the annatto oil.

Cooking:

• Place the chicken bones, blended shrimp heads and trimmings, and water into a pot boil for 30 minutes strain the broth and reserve. Discard the solid pieces.

Just before serving:

• In a preheated pan, pour in the annatto oil.
• Saute the onion and half of the minced garlic until translucent.
• Add the sliced chicken, shrimps, and black fungus.
• Pour in the broth and immediately add the presoaked noodles. Bring to a simmer and cook until the liquid has been absorbed by the noodles.
• Add the carrots and green beans. Toss well by using 2 ladles.
• Season with fish sauce, salt, and pepper to taste.
• In a small pan with oil, fry the remaining minced garlic. Set aside. End.