This delicious Vegan Pancit Sotanghon is a quick and easy Filipino stir-fry noodle recipe made with bean thread noodles, veggies, and fried tofu. It’s a savory vegan dish that’s perfect for potlucks, parties, or any occasion!
What is Pancit Sotanghon?
Pancit is a Filipino word that means “noodles” in English. Noodles were first introduced to the Filipinos by Chinese traders and immigrants who founded the oldest Chinatown in Manila, Philippines, during the 16th century. The word “pancit” was derived from the Hokkien phrase “pian i sit” which means “something cooked fast”.
In the Philippines, pancit symbolizes longevity and health that’s why most Filipinos serve this dish during birthday celebrations. Over time, pancit became a signature Filipino dish that has numerous variations such as pancit canton, pancit guisado, pancit palabok, pancit bihon and pancit sotanghon.
Sotanghon is a long thin noodle made from mung beans, yam, or cassava starch. Its alternative names are tanghoon, crystal noodles, bean thread noodles, cellophane noodles, or glass noodles because of their cellophane or glass-like transparency when cooked. It is a very versatile noodle that can be used in soups, stir-fried dishes, spring rolls, or dumplings.
This vegan version of Pancit Sotanghon is made with sotanghon mixed with a variety of vegetables and savory sauce, then topped with fried tofu and garnished with green onions and calamansi slices.
This is a quick and easy Filipino noodle dish that can be done in less than 30 minutes! It’s so simple to make and can be served at any celebration or occasion. If you are a beginner in cooking vegan vegetarian Filipino dishes, this simple yet delectable dish is a good start!
Tips and Procedures:
- Feel free to add other vegetables that suit your taste. You may add green beans, snap peas, broccoli, cauliflower, and wood ears to this dish.
- Serve this with slices of calamansi, lime, or lemon for a better taste.
- For vegans/vegetarians: You may use other meat substitutes such as soy protein, tempeh, seitan, or vegetarian meat as an alternative to tofu.
- For non-vegans: you may use eggs or meats of your choice as toppings.
- Air-fry or bake the tofu instead of frying to lessen oil intake.
- Add in some annatto water if you want to add a bit of color to the otherwise translucent sotanghon noodles.
- You may cook the noodles in vegetable or chicken broth instead of plain water for a richer taste.
- Add even more garlic to this dish. The garlicky flavor goes very well with the sour taste of the calamansi, lime, or lemon.
- Storage: Place the leftovers in an airtight storage container and refrigerate it for up to 3 days. Make sure to reheat them for a few minutes before serving.
How to Make Vegan Pancit Sotanghon:
Listed below are all the ingredients you will need:
- sotanghon noodles
- dried shiitake mushrooms
- soy sauce
- vegetarian oyster sauce
- black pepper
- baguio beans (string beans)
- red bell pepper
In a large bowl, add Sotanghon, and cover with water for 15 minutes. In a medium-sized bowl, add dried shiitake mushrooms, cover with water and allow it to soak for 20 minutes.
Heat a large pan on medium heat with oil and fry tofu on all sides until golden brown, then set tofu aside:
In the same pan, sauté the onion and garlic for about 2 minutes. Add the sliced shiitake mushrooms and sauté for about a minute. Add 3 cups of water, cover with a lid, and bring to a boil. Then add soy sauce, oyster sauce, sugar, and black pepper, and mix until well combined:
Then add pre-soaked sotanghon noodles and mix until noodles are covered with the sauce, then set aside:
In the same pan, add 1 cup of water and bring to a boil. Next add chayote, carrots, baguio beans, cabbage, and bell pepper, and sauté for 2 minutes. Add the noodles to the mixed vegetables and mix until well combined:
Serve immediately. Enjoy!
Frequently Asked Questions:
No, sotanghon is made of mung bean flour while vermicelli is made of rice flour. The former has glass-like transparency when cooked while the latter is white in color rather than clear.
Sotanghon noodles are dehydrated strands made from mung bean flour and water. They are called mung bean thread noodles, cellophane noodles, or glass noodles because they look transparent when cooked.
Yes, mung beans have vitamins and minerals and provide a good source of choline, which helps protect the structure of the cell membranes.
Vegan Pancit Sotanghon
- 250 grams sotanghon (bean thread noodles)
- ½ cup dried shiitake mushrooms sliced
- 2 tablespoons oil
- 1 cup tofu sliced
- 1 medium onions chopped
- 2 cloves garlic minced
- 4 cups water
- 1 ½ tablespoons soy sauce
- 1 tablespoon vegetarian oyster sauce
- 1 teaspoon sugar
- ½ teaspoon black pepper
- 1 small chayote peeled and diced
- 1 small carrot julienne cut
- ¼ cup baguio beans string beans
- quarter cabbage chopped
- 1 small red bell pepper julienne cut
- 1 teaspoon salt
- In a large bowl, add Sotanghon, cover with water for 15 minutes
- In a medium sized bowl, add dried shiitake mushrooms, cover with water and allow it to soak for 20 minutes.
- Heat a large pan on medium heat with oil and fry tofu on all sides until golden brown, then set tofu aside.
- On the same pan, saute onion and garlic for about 2 minutes.
- Add sliced shiitake mushroom and saute for about a minute.
- Add 3 cups of water, cover with lid and bring to boil
- Add soy sauce, oyster sauce, sugar, black pepper and mix until well combined.
- Then add pre-soaked sotanghon noodles and mix until noodles are covered with the sauce, then set aside.
- In the same pan, add 1 cup of water and bring to boil.
- Next add chayote, carrots, baguio beans, cabbage, bell pepper, and saute for 2 minutes.
- Add noodles in the mixed vegetables and mix it until well combined.
- Serve Immediately.