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Epicurious
Bon Appétit

Pancit Sotanghon

By Lord Maynard Llera

4.8

(4)

Pancit Sotanghon on table with a drink and lemons placed above it
Photograph by Tracy Nguyen

A quick-cooking, one-pan, comforting Filipino dish, this pancit sotanghon from chef Lord Maynard Llera at Kuya Lord in Los Angeles—one of our Best New Restaurants of 2023—features a brothy base that tastes like it requires hours of simmering to build. Instead, it relies on a few powerful pantry items: soy sauce, fish sauce, and ultra-savory Maggi Savor liquid seasoning. At Kuya Lord, Llera uses vermicelli noodles in his pancit sotanghon rather than glass noodles, and offers diners the option to add a luxe topping to the already fully loaded dish: lechon kawali (twice-cooked pork belly), prawns, or both.

If you have a leftover cooked chicken breast from another recipe sitting in your refrigerator, these noodles make a great place to use it up. Alternatively, you can poach, roast, or pan-sear a piece especially for this dish—or shred part of a store-bought rotisserie chicken.

What you’ll need

Recipe information

  • Total Time

    25 minutes

  • Yield

    4–6 servings

Ingredients

2 Tbsp. vegetable oil
1 medium onion, thinly sliced
1 medium carrot, cut into 2"-long matchsticks
2 celery stalks, thinly sliced
4 garlic cloves, thinly sliced
2 Tbsp. fish sauce
2 Tbsp. Maggi seasoning sauce
2 Tbsp. soy sauce
2 tsp. sugar
¼ tsp. freshly ground pepper
3–4 oz. rice vermicelli noodles
1 cooked boneless chicken breast, shredded
1½ cups snow peas, strings removed
1 cup thinly sliced cabbage (any kind)

Preparation

  1. Step 1

    Heat 2 Tbsp. vegetable oil over medium-high in a large pot. Cook 1 medium onion, thinly sliced, and 1 medium carrot, cut into 2"-long matchsticks, stirring occasionally, until slightly softened, about 2 minutes. Add 2 celery stalks, thinly sliced, and 4 garlic cloves, thinly sliced; cook, stirring occasionally, until fragrant, about 2 minutes. Add 2 Tbsp. fish sauce, 2 Tbsp. Maggi seasoning sauce, 2 Tbsp. soy sauce, 2 tsp. sugar, ¼ tsp. freshly ground pepper, and 4 cups water. Bring to a boil; cook until reduced by about two thirds, 8–12 minutes.

    Step 2

    Add 3–4 oz. rice vermicelli noodles and cook, tossing often, until cooked through, 2–3 minutes. Remove from heat; stir in 1 cooked boneless chicken breast, shredded, 1½ cups snow peas, strings removed, and 1 cup thinly sliced cabbage (any kind). Divide among bowls to serve.

TagsDinnerMainDairy FreeNut FreeEasyQuick30 Minutes or LessWeeknight MealsOne-Pot MealsSimmerFilipinoSoutheast AsianAsianChicken BreastChickenPoultryRice NoodleNoodlePasta & NoodlesCabbageLeafy GreensVegetableBon Appétit

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