Pancit Sotanghon (Glass Noodle Stir-fry)

🛒 Ingredients

• Sotanghon (glass noodles) 40 g · 140 kcal
• Chicken breast, thinly sliced 70 g · 115 kcal
• Shrimp, peeled and deveined 30 g · 29 kcal
• Garlic, minced 3 g · 4 kcal
• Onion, sliced 30 g · 12 kcal
• Carrots, julienned 30 g · 13 kcal
• Cabbage, shredded 50 g · 12 kcal
• Snow peas (mange tout) 20 g · 9 kcal
• Soy sauce (low sodium) 15 g · 14 kcal
• Fish sauce 4 g · 2 kcal
• Chicken broth 80 g · 8 kcal
• Calamansi juice (or lemon juice) 8 g · 2 kcal
• Vegetable oil 8 g · 72 kcal

👨‍🍳 Instructions

1. Soak sotanghon noodles in hot water for 10-15 minutes until softened, then drain and set aside. Cut them into shorter lengths if desired.
2. Heat vegetable oil in a large wok or skillet over medium-high heat. Sauté minced garlic and sliced onion until fragrant and translucent.
3. Add chicken slices and shrimp to the wok, stirring constantly until they are almost cooked through. Remove them from the wok and set aside.
4. In the same wok, add julienned carrots, shredded cabbage, and snow peas. Stir-fry for 3-5 minutes until vegetables are tender-crisp.
5. Return the cooked chicken and shrimp to the wok. Add soy sauce, fish sauce, and chicken broth, stirring to combine.
6. Add the soaked sotanghon noodles to the wok. Toss everything together until the noodles are fully coated with the sauce and absorb the liquid. Cook for another 3-5 minutes until the noodles are tender and sauce has thickened.
7. Remove from heat. Stir in calamansi (or lemon) juice. Taste and adjust seasoning if needed.
8. Serve Pancit Sotanghon hot, garnished with extra calamansi wedges on the side. Enjoy immediately.