Sotanghon is a versatile ingredient that is used in several Southeast Asian dished. In the Philippines it is commonly used for pancit and noodle soup dishes.
Pancit is a name used for any dish that usually contains noodles. Pancit bihon is a type of pancit that uses bihon noodles. Pancit habhab uses local hand made rice noodles.
The toppings and garnishes for pancit vary from the most elaborate to the simplest. Vegetables, fried pork and smoked fish are only a small sample of ingredients that can be used.
Preparation time: 30 minutes
Cooking time: 30 minutes
Good for: 2 to 3 people
Heat 2 tablespoons of cooking oil in a wok or pan.
Stir fry shrimps with 1 tablespoon of fish sauce until cooked. Set aside to cool.
In the same pan, heat 1 tablespoon of cooking oil and then sauté garlic until light brown. Turn off heat once it starts to brown, the remaining heat in the oil will continue to cook it. Do not let the garlic get burnt.
Remove shell from the shrimps. Set aside meat and shells.
In a casserole add 1 cup of water and the shrimp shells. Simmer for 3 minutes.
Strain and set aside the broth.
Soak sotanghon in warm water until it becomes loose and flexible. Drain well.
Turn heat back on wok. Add softened sotanghon to the fried garlic.
Pour the shrimp shell broth and add the annatto oil to the pan.
Mix well until noodles have absorbed all the broth.
Adjust to preferred taste by adding fish sauce.
Cook for 3 minutes .
Serve topped with the shelled shrimp, minced shallots and a slice of calamansi or lime.