Pancit Glass Noodles (Pancit Sotanghon)
A quick and easy Pancit Glasss Noodles made with sotanghon, stir-fried fresh veggies and fried tofu. It's a delicious and vegan-friendly dish that's perfect for any occasion!
Servings: 6
Calories: 357kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 357kcal | Carbohydrates: 70g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 741mg | Potassium: 174mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1811IU | Vitamin C: 27mg | Calcium: 104mg | Iron: 3mg
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