Sotanghon Guisado

Here is how to cook a delicious Sotanghon Guisado with Chicken. Sotanghon is also known as bean thread or cellophane or glass noodles. It is a transparent noodles made from starch and water. This all-time favorite noodle can be made soupy or like this recipe.

Try this easy recipe on how to cook Sotanghon Guisado at home. Learn how to make this delicious pancit recipe by watching the easy to follow cooking video below. The simple instructions will also guide you with every step so make it today and share with family and friends or save this recipe for future use.

This Sotanghon Guisado recipe is made with bite sized chicken, easy to find vegetables and basic spices that you might already have in your pantry. It is so easy and simple to make and so delicious. The tern "Guisado" was derived from the Filipino word Gisa/Ginisa which means saute.

Check related Sotanghon recipes below. Click on the name link below the picture to see complete recipe. Follow CASA BALUARTE RECIPE on Facebook, YouTube, Instagram and Pinterest for more home-cooking recipe and easy to follow cooking videos. 


  • 2 tbsp cooking oil
  • 1 medium onion, sliced thin
  • 4 cloves of garlic, sliced thin
  • 1 lb boneless chicken, cut into bite size
  • 1 Knorr chicken cube
  • 1/2 tsp ground pepper
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp achuete (annatto) powder
  • 1 large carrot, cut into strips
  • 3 cups water or chicken broth
  • 1 medium bell pepper, cut into strips
  • 200 grams sotanghon noodles, soaked until soft and drained
  • 2 cups chopped cabbage
  • 1 tsp sesame oil
  • 3 stalk green onion, cut into pieces
  • salt as needed

  • Using a wok or a wide pan, heat over medium heat and add cooking oil. Saute onion and garlic for about a minute until soft and aromatic. Add boneless chicken and stir to combine. Allow chicken to cook for about 5 minutes. 
  • Add chicken cube, ground pepper, soy sauce and oyster. Stir and allow to cook for few minutes. Add achuete powder and stir to combine. Allow to cook for a minute. Add carrots and water. Cover and bring into a quick boil. Reduce heat to simmer for about 10-15 minutes or until chicken is fully cooked. (Add a cup or more of water as needed as brands of noodles varies) 
  • Add bell peppers and drained sotanghon. Gently stir to combine. Cook over low heat for about 10 minutes or until noodles is fully cooked while stirring gently occasionally. 
  • Add cabbage to the wok and stir. Cover wok and allow cabbage to cook for few minutes. Drizzle sesame oil to the noodles and stir gently to combine. Garnish with green onions and do a quick stir. Transfer in a serving plate and serve while hot with lemon wedges or sliced calamansi. Enjoy!

(click on name link below the picture to see complete recipe)

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