Pancit Sotanghon With Beef And Broccoli Recipes

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PANCIT SOTANGHON



Pancit Sotanghon image

The recipe of this Filipino pancit sotanghon was made from leftovers of boiled chicken and vegetables. [Originally submitted to Allrecipes.asia]

Provided by Maridol34

Categories     World Cuisine Recipes     Asian     Filipino

Time 35m

Yield 6

Number Of Ingredients 17

1 cup dried wood ear mushrooms (tenga ng daga)
1 tablespoon vegetable oil
1 clove garlic, minced
1 small onion, chopped
½ teaspoon achiote powder
1 ¾ cups chopped cooked chicken
2 teaspoons soy sauce
1 teaspoon fish sauce
1 cube chicken bouillon
1 cup water
1 (10.5 ounce) package green bean vermicelli
1 (8 ounce) package shredded cabbage
1 small head bok choy, chopped
1 carrot, chopped
¼ teaspoon ground black pepper, or to taste
1 pinch chili powder
2 hard-boiled eggs, sliced

Steps:

  • Soak mushrooms in a bowl of water.
  • Heat oil in a saucepan over medium-high heat. Add garlic; cook until browned, about 2 minutes. Transfer garlic to a bowl. Saute onion and achiote powder until onion is translucent, about 5 minutes. Add chicken, soy sauce, and fish sauce. Stir in bouillon cube until dissolved. Add 1 cup water; bring to a boil.
  • Soak vermicelli in a bowl of hot water, 2 to 3 minutes. Drain. Cut noodles to a desired length.
  • Drain mushrooms. Cut into 1-inch pieces.
  • Toss cabbage, bok choy, and carrot into the boiling water in the pan. Add the vermicelli, mushrooms, pepper, and chili powder. Cook, mixing well, until pancit is slightly dried, about 5 minutes. Arrange pancit on a platter. Garnish with the browned garlic and sliced eggs.

Nutrition Facts : Calories 328.8 calories, Carbohydrate 50.6 g, Cholesterol 101.4 mg, Fat 7.3 g, Fiber 4.9 g, Protein 14.9 g, SaturatedFat 1.8 g, Sodium 425.3 mg, Sugar 2.1 g

PANCIT SOTANGHON WITH BEEF AND BROCCOLI



Pancit Sotanghon with Beef and Broccoli image

From The Filipino-American Kitchen by Aranas.

Provided by Carolyn Haas

Categories     Other Main Dishes

Time 20m

Number Of Ingredients 14

7 oz dried mung bean thread noodles
4 c hot tap water
1 Tbsp olive oil
1 small onion, diced
2 clove garlic, chopped
1 tsp peeled and minced fresh ginger
1/4 lb beef sirloin, thinly sliced
1/4 c rice wine
1 Tbsp fish sauce
1 Tbsp soy sauce
1 tsp samba olek, or dried red pepper flakes
2 c beef stock
1/2 lb broccoli florettes
1 green onion/scallion, chopped

Steps:

  • 1. Place bean threads in large bowl and cover with hot water. After 5 minutes, drain water.
  • 2. Heat olive oil in wok or large skillet over medium-high heat. Add onion, ginger and garlic. Stir fry for 30 seconds. Add beef and stir fry for 2 more minutes.
  • 3. Deglaze pan with rice wine. Add fish sauce, soy sauce, red pepper flakes and beef stock. Bring broth to simmer. Add broccoli and cover. Simmer for about 3 to 4 minutes until broccoli is almost tender. Add noodles to pan and completely submerge them. Cook for another 3-4 minutes. Remove from heat and garnish with the chopped green onion.

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