1 lb. chicken breast – You should cook and shred (or dice) to blend well with the noodles.
1 lbs. pork belly – It should be cooked until tender and cut into bite-sized pieces.
8 ounces chorizo, sliced – Adds a distinctive, spicy flavor to the dish. Slicing it thinly allows it to mix well with the other ingredients.
48 quail eggs, boiled – You should boil and peels the quail eggs before adding.
1 head cabbage, chopped – You should chop the cabbage into bite-sized pieces for even cooking.
1 carrot, julienned – Provides a sweet flavor and a colorful appearance. Julienne the carrot into thin strips to ensure it cooks quickly and evenly.
1 red bell pepper, julienned – Adds a sweet and slightly tangy flavor along with vibrant color. Julienne the pepper to match the size of the carrot strips.
1 green bell pepper, julienned – Similar to the red bell pepper, it adds a fresh, slightly bitter flavor and bright color to our sotanghon overload. Julienne to keep consistency in texture and appearance.
1 bunch scallions, chopped – Provides a fresh, mild onion flavor and a pop of color. Chop them finely and add them at the end for a fresh taste.
Serving Your Sotanghon Overload
To serve your sotanghon overload, first transfer the flavorful noodles and hearty meat to a large serving dish. For added texture, sprinkle some crushed chicharon on top for a nice crunch. You can also pair the dish with calamansi for a tangy kick, and serve it with a side of white bread and a cold soda. This makes for a complete Filipino merienda or birthday celebration! Enjoy your sotanghon overload—it’s sure to be a hit!
Shelf Life Of Sotanghon Overload
Sotanghon typically has a shelf life of about 3 to 4 days when stored in the refrigerator. To keep it fresh, store it in an airtight container to prevent it from drying out or absorbing other odors from the fridge. For longer storage, freeze it for up to 2 to 3 months. However, freezing may affect the texture of the noodles, making them slightly softer upon reheating.
Reheating Sotanghon
To reheat sotanghon overload, first thaw it in the refrigerator if it has been frozen. For reheating, you can use a microwave or stove. In the microwave, place the dish in a microwave-safe container, cover it loosely, and heat in short intervals, stirring occasionally, until it is evenly heated. On the stove, place the sotanghon in a pan over medium heat and stir occasionally until heated through. Adding a splash of water or broth can help restore some of the dish’s original moisture.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Sotanghon Overload
Filipino Pancit Sotanghon with loaded toppings
Prep: 15 minutesminutes
Cook: 50 minutesminutes
Total: 1 hourhour17 minutesminutes
Instructions
Boil the pork belly in 1 quart of water for 40 minutes. Remove the pork belly and let it cool down. Slice it into serving pieces and set it aside, along with the pork stock.
1 lbs. pork belly, 2 quarts water
Soak the vermicelli in 1 quart of water for 8 minutes. Drain the water and set the vermicelli aside.
250 grams vermicelli
Prepare the toasted garlic by combining ½ cup of cooking oil and 1 head of minced garlic in a wok. Heat the wok and slowly fry the garlic while stirring occasionally until it turns golden brown. Separate the toasted garlic from the oil using a kitchen strainer and set both the toasted garlic and the garlic-infused oil aside.
1 head garlic, ½ cup cooking oil
Heat 3 ½ tablespoons of garlic-infused oil in a wok. Sauté the onion and the white part of the scallion until they soften.
1 onion, 1 bunch scallions
Add the chicken and sauté for 40 seconds or until it turns light brown.
1 lb. chicken breast
Add the chorizo and sliced pork, and continue sautéing for 2 minutes.
8 ounces chorizo
Pour in the soy sauce, oyster sauce, and 1 ½ cups of pork stock. Let it boil.
¼ cup soy sauce, 3 tablespoons oyster sauce
Remove the meat from the wok. Add the annatto powder, carrots, bell peppers, and cabbage. Cook for 30 seconds.
1 head cabbage, 1 carrot, 1 red bell pepper, 1 teaspoon annatto powder, 1 green bell pepper
Add the soaked vermicelli to the wok and toss until all ingredients are well blended.
250 grams vermicelli
Cover and continue cooking on low heat for 5 minutes.
Toss the noodles, then add half of the chopped scallions and season with fish sauce and ground black pepper.
fish sauce and ground black pepper to taste, 1 bunch scallions
Add the boiled quail eggs and half of the meat ingredients. Toss to combine.
48 quail eggs
Transfer to a serving plate. Top with the remaining meat and chopped scallions, and sprinkle the toasted garlic on top.
Serve with calamansi, and enjoy!
Notes
Quail Eggs: Health Benefits and Consumption
Quail eggs are a tiny but powerful superfood packed with nutrients. They are high in protein for muscle growth, vitamin B12 for energy and brain health, and vitamin A for healthy skin and eyes. They also contain iron for blood health, and antioxidants that help fight off harmful free radicals. Plus, they have less cholesterol than chicken eggs and can be a great addition to a balanced diet for boosting overall health. Our sotanghon overload is truly an overload one of healthy benefits.Quail eggs are nutritious and offer various health benefits, but it’s important to consume them in moderation. Eating up to 3 to 4 quail eggs per day is generally considered safe and healthy for most people. Quail eggs are rich in protein, vitamins, and minerals, but they also contain cholesterol, so it’s wise to balance their intake with other dietary components. As always, consulting a healthcare provider for personalized advice based on individual health conditions is recommended.
250 grams vermicelli – Also known as sotanghon or cellophane noodles, these provide the main base of the dish, absorbing the flavors of the broth and sauces. I recommend Good Life Premium brand for a quality sotanghon!
1 onion, thinly sliced – Contributes a savory and aromatic base flavor. Thinly slicing helps it cook evenly and blend into the sotanghon overload.
1 head garlic, minced – Adds a strong, aromatic flavor that enhances the overall taste of the dish. Mince the garlic to release its full flavor.
¼ cup soy sauce – Adds saltiness and umami flavor to the dish. It also helps to deepen the color of the broth of our sotanghon overload.
3 tablespoons oyster sauce – Contributes a rich, slightly sweet and savory flavor that complements the soy sauce.
1 teaspoon annatto powder – Used to give the sotanghon overload a vibrant orange color and a subtle earthy flavor. You should dissolve it in a little water before adding to the recipe.
2 quarts water – It forms the base of this dish. It helps to cook the noodles and blend the flavors together.
½ cup cooking oil – Used for sautéing the garlic, onion, and other ingredients.
Fish sauce and ground black pepper to taste – Fish sauce adds a salty, umami depth, while ground black pepper adds a touch of spiciness and complexity. Adjust these seasonings to suit your taste.
Toppings Ingredients
1 lb. chicken breast – You should cook and shred (or dice) to blend well with the noodles.
1 lbs. pork belly – It should be cooked until tender and cut into bite-sized pieces.
8 ounces chorizo, sliced – Adds a distinctive, spicy flavor to the dish. Slicing it thinly allows it to mix well with the other ingredients.
48 quail eggs, boiled – You should boil and peels the quail eggs before adding.
1 head cabbage, chopped – You should chop the cabbage into bite-sized pieces for even cooking.
1 carrot, julienned – Provides a sweet flavor and a colorful appearance. Julienne the carrot into thin strips to ensure it cooks quickly and evenly.
1 red bell pepper, julienned – Adds a sweet and slightly tangy flavor along with vibrant color. Julienne the pepper to match the size of the carrot strips.
1 green bell pepper, julienned – Similar to the red bell pepper, it adds a fresh, slightly bitter flavor and bright color to our sotanghon overload. Julienne to keep consistency in texture and appearance.
1 bunch scallions, chopped – Provides a fresh, mild onion flavor and a pop of color. Chop them finely and add them at the end for a fresh taste.
Serving Your Sotanghon Overload
To serve your sotanghon overload, first transfer the flavorful noodles and hearty meat to a large serving dish. For added texture, sprinkle some crushed chicharon on top for a nice crunch. You can also pair the dish with calamansi for a tangy kick, and serve it with a side of white bread and a cold soda. This makes for a complete Filipino merienda or birthday celebration! Enjoy your sotanghon overload—it’s sure to be a hit!
Shelf Life Of Sotanghon Overload
Sotanghon typically has a shelf life of about 3 to 4 days when stored in the refrigerator. To keep it fresh, store it in an airtight container to prevent it from drying out or absorbing other odors from the fridge. For longer storage, freeze it for up to 2 to 3 months. However, freezing may affect the texture of the noodles, making them slightly softer upon reheating.
Reheating Sotanghon
To reheat sotanghon overload, first thaw it in the refrigerator if it has been frozen. For reheating, you can use a microwave or stove. In the microwave, place the dish in a microwave-safe container, cover it loosely, and heat in short intervals, stirring occasionally, until it is evenly heated. On the stove, place the sotanghon in a pan over medium heat and stir occasionally until heated through. Adding a splash of water or broth can help restore some of the dish’s original moisture.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Sotanghon Overload
Filipino Pancit Sotanghon with loaded toppings
Prep: 15 minutesminutes
Cook: 50 minutesminutes
Total: 1 hourhour17 minutesminutes
Instructions
Boil the pork belly in 1 quart of water for 40 minutes. Remove the pork belly and let it cool down. Slice it into serving pieces and set it aside, along with the pork stock.
1 lbs. pork belly, 2 quarts water
Soak the vermicelli in 1 quart of water for 8 minutes. Drain the water and set the vermicelli aside.
250 grams vermicelli
Prepare the toasted garlic by combining ½ cup of cooking oil and 1 head of minced garlic in a wok. Heat the wok and slowly fry the garlic while stirring occasionally until it turns golden brown. Separate the toasted garlic from the oil using a kitchen strainer and set both the toasted garlic and the garlic-infused oil aside.
1 head garlic, ½ cup cooking oil
Heat 3 ½ tablespoons of garlic-infused oil in a wok. Sauté the onion and the white part of the scallion until they soften.
1 onion, 1 bunch scallions
Add the chicken and sauté for 40 seconds or until it turns light brown.
1 lb. chicken breast
Add the chorizo and sliced pork, and continue sautéing for 2 minutes.
8 ounces chorizo
Pour in the soy sauce, oyster sauce, and 1 ½ cups of pork stock. Let it boil.
¼ cup soy sauce, 3 tablespoons oyster sauce
Remove the meat from the wok. Add the annatto powder, carrots, bell peppers, and cabbage. Cook for 30 seconds.
1 head cabbage, 1 carrot, 1 red bell pepper, 1 teaspoon annatto powder, 1 green bell pepper
Add the soaked vermicelli to the wok and toss until all ingredients are well blended.
250 grams vermicelli
Cover and continue cooking on low heat for 5 minutes.
Toss the noodles, then add half of the chopped scallions and season with fish sauce and ground black pepper.
fish sauce and ground black pepper to taste, 1 bunch scallions
Add the boiled quail eggs and half of the meat ingredients. Toss to combine.
48 quail eggs
Transfer to a serving plate. Top with the remaining meat and chopped scallions, and sprinkle the toasted garlic on top.
Serve with calamansi, and enjoy!
Notes
Quail Eggs: Health Benefits and Consumption
Quail eggs are a tiny but powerful superfood packed with nutrients. They are high in protein for muscle growth, vitamin B12 for energy and brain health, and vitamin A for healthy skin and eyes. They also contain iron for blood health, and antioxidants that help fight off harmful free radicals. Plus, they have less cholesterol than chicken eggs and can be a great addition to a balanced diet for boosting overall health. Our sotanghon overload is truly an overload one of healthy benefits.Quail eggs are nutritious and offer various health benefits, but it’s important to consume them in moderation. Eating up to 3 to 4 quail eggs per day is generally considered safe and healthy for most people. Quail eggs are rich in protein, vitamins, and minerals, but they also contain cholesterol, so it’s wise to balance their intake with other dietary components. As always, consulting a healthcare provider for personalized advice based on individual health conditions is recommended.
Pancit Sotanghon is a popular Filipino noodle dish made with sotanghon noodles, which are thin, translucent rice noodles also known as Asian vermicelli. The name sotanghon comes from the Hokkien word “sui-tang-hun,” meaning “water thin noodles.” The dish is typically cooked with a savory mix of meat, vegetables, and a flavorful broth.
By:Vanjo MeranoLeave a CommentPublished: 10/29/24
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This recipe is the level-up version of the classic pancit sotanghon. The term “Sotanghon Overload” is used to describe a recipe that features sotanghon noodles, loaded with extra ingredients like chicken, pork, and vegetables. If you’re excited to try this delicious and hearty noodle dish, check out the recipe below and enjoy your own sotanghon overload!
How To Cook Sotanghon Overload
Cooking and slicing the pork belly
First, boil the pork belly in 1 quart of water for 40 minutes. After boiling, remove the pork belly and let it cool. After the pork belly has cooled, slice it into serving pieces and set them aside, keeping the pork stock in a separate container.
Soak vermicelli in 1 quart of water for 8 minutes. Then drain the water and set the vermicelli aside for later use.
Sautéing Aromatics in The Garlic-infused Oil
In a wok, heat ½ cup of cooking oil with 1 head of minced garlic. Slowly fry the garlic, stirring occasionally, until it turns golden brown. Afterward, strain the garlic using a kitchen strainer and set both the toasted garlic and the garlic-infused oil aside. After that, heat 3 ½ tablespoons of garlic-infused oil in a wok. Sauté the onion and the white part of the scallion until they become tender.
Stir-frying The Chicken, Chorizo, and pork
Add the chicken to the wok and sauté for about 40 seconds, or until it turns light brown. After that, add the chorizo and sliced pork to the wok. Continue sautéing for 2 minutes. Pour in the soy sauce, oyster sauce, and 1 ½ cups of pork stock. Allow the mixture to come to a boil. Then, remove the meat from the wok.
Stir in the annatto powder, carrots, bell peppers, and cabbage into the flavorful stock, cooking for 30 seconds. Add the soaked vermicelli to the wok and toss everything together until the ingredients are evenly combined. Cover the wok and let it cook on low heat for 5 minutes.
Seasoning And Adding Toppings
Toss the noodles and add half of the chopped scallions. Next, season with fish sauce and ground black pepper. Gently add the boiled quail eggs and the remaining meat ingredients. Transfer the sotanghon overload to a serving plate. Top with the remaining meat and chopped scallions. Sprinkle the toasted garlic on top. Serve with calamansi on the side. Finally, share and enjoy your delicious sotanghon overload with love!
Sotanghon Overload Ingredients
This version of sotanghon includes various types of meat, but if you prefer a vegetarian option, there is also a vegetarian pancit sotanghon recipe available. For those who are ready to start cooking, simply proceed to the list of ingredients provided below!
250 grams vermicelli – Also known as sotanghon or cellophane noodles, these provide the main base of the dish, absorbing the flavors of the broth and sauces. I recommend Good Life Premium brand for a quality sotanghon!
1 onion, thinly sliced – Contributes a savory and aromatic base flavor. Thinly slicing helps it cook evenly and blend into the sotanghon overload.
1 head garlic, minced – Adds a strong, aromatic flavor that enhances the overall taste of the dish. Mince the garlic to release its full flavor.
¼ cup soy sauce – Adds saltiness and umami flavor to the dish. It also helps to deepen the color of the broth of our sotanghon overload.
3 tablespoons oyster sauce – Contributes a rich, slightly sweet and savory flavor that complements the soy sauce.
1 teaspoon annatto powder – Used to give the sotanghon overload a vibrant orange color and a subtle earthy flavor. You should dissolve it in a little water before adding to the recipe.
2 quarts water – It forms the base of this dish. It helps to cook the noodles and blend the flavors together.
½ cup cooking oil – Used for sautéing the garlic, onion, and other ingredients.
Fish sauce and ground black pepper to taste – Fish sauce adds a salty, umami depth, while ground black pepper adds a touch of spiciness and complexity. Adjust these seasonings to suit your taste.
Toppings Ingredients
1 lb. chicken breast – You should cook and shred (or dice) to blend well with the noodles.
1 lbs. pork belly – It should be cooked until tender and cut into bite-sized pieces.
8 ounces chorizo, sliced – Adds a distinctive, spicy flavor to the dish. Slicing it thinly allows it to mix well with the other ingredients.
48 quail eggs, boiled – You should boil and peels the quail eggs before adding.
1 head cabbage, chopped – You should chop the cabbage into bite-sized pieces for even cooking.
1 carrot, julienned – Provides a sweet flavor and a colorful appearance. Julienne the carrot into thin strips to ensure it cooks quickly and evenly.
1 red bell pepper, julienned – Adds a sweet and slightly tangy flavor along with vibrant color. Julienne the pepper to match the size of the carrot strips.
1 green bell pepper, julienned – Similar to the red bell pepper, it adds a fresh, slightly bitter flavor and bright color to our sotanghon overload. Julienne to keep consistency in texture and appearance.
1 bunch scallions, chopped – Provides a fresh, mild onion flavor and a pop of color. Chop them finely and add them at the end for a fresh taste.
Serving Your Sotanghon Overload
To serve your sotanghon overload, first transfer the flavorful noodles and hearty meat to a large serving dish. For added texture, sprinkle some crushed chicharon on top for a nice crunch. You can also pair the dish with calamansi for a tangy kick, and serve it with a side of white bread and a cold soda. This makes for a complete Filipino merienda or birthday celebration! Enjoy your sotanghon overload—it’s sure to be a hit!
Shelf Life Of Sotanghon Overload
Sotanghon typically has a shelf life of about 3 to 4 days when stored in the refrigerator. To keep it fresh, store it in an airtight container to prevent it from drying out or absorbing other odors from the fridge. For longer storage, freeze it for up to 2 to 3 months. However, freezing may affect the texture of the noodles, making them slightly softer upon reheating.
Reheating Sotanghon
To reheat sotanghon overload, first thaw it in the refrigerator if it has been frozen. For reheating, you can use a microwave or stove. In the microwave, place the dish in a microwave-safe container, cover it loosely, and heat in short intervals, stirring occasionally, until it is evenly heated. On the stove, place the sotanghon in a pan over medium heat and stir occasionally until heated through. Adding a splash of water or broth can help restore some of the dish’s original moisture.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Sotanghon Overload
Filipino Pancit Sotanghon with loaded toppings
Prep: 15 minutesminutes
Cook: 50 minutesminutes
Total: 1 hourhour17 minutesminutes
Instructions
Boil the pork belly in 1 quart of water for 40 minutes. Remove the pork belly and let it cool down. Slice it into serving pieces and set it aside, along with the pork stock.
1 lbs. pork belly, 2 quarts water
Soak the vermicelli in 1 quart of water for 8 minutes. Drain the water and set the vermicelli aside.
250 grams vermicelli
Prepare the toasted garlic by combining ½ cup of cooking oil and 1 head of minced garlic in a wok. Heat the wok and slowly fry the garlic while stirring occasionally until it turns golden brown. Separate the toasted garlic from the oil using a kitchen strainer and set both the toasted garlic and the garlic-infused oil aside.
1 head garlic, ½ cup cooking oil
Heat 3 ½ tablespoons of garlic-infused oil in a wok. Sauté the onion and the white part of the scallion until they soften.
1 onion, 1 bunch scallions
Add the chicken and sauté for 40 seconds or until it turns light brown.
1 lb. chicken breast
Add the chorizo and sliced pork, and continue sautéing for 2 minutes.
8 ounces chorizo
Pour in the soy sauce, oyster sauce, and 1 ½ cups of pork stock. Let it boil.
¼ cup soy sauce, 3 tablespoons oyster sauce
Remove the meat from the wok. Add the annatto powder, carrots, bell peppers, and cabbage. Cook for 30 seconds.
1 head cabbage, 1 carrot, 1 red bell pepper, 1 teaspoon annatto powder, 1 green bell pepper
Add the soaked vermicelli to the wok and toss until all ingredients are well blended.
250 grams vermicelli
Cover and continue cooking on low heat for 5 minutes.
Toss the noodles, then add half of the chopped scallions and season with fish sauce and ground black pepper.
fish sauce and ground black pepper to taste, 1 bunch scallions
Add the boiled quail eggs and half of the meat ingredients. Toss to combine.
48 quail eggs
Transfer to a serving plate. Top with the remaining meat and chopped scallions, and sprinkle the toasted garlic on top.
Serve with calamansi, and enjoy!
Notes
Quail Eggs: Health Benefits and Consumption
Quail eggs are a tiny but powerful superfood packed with nutrients. They are high in protein for muscle growth, vitamin B12 for energy and brain health, and vitamin A for healthy skin and eyes. They also contain iron for blood health, and antioxidants that help fight off harmful free radicals. Plus, they have less cholesterol than chicken eggs and can be a great addition to a balanced diet for boosting overall health. Our sotanghon overload is truly an overload one of healthy benefits.Quail eggs are nutritious and offer various health benefits, but it’s important to consume them in moderation. Eating up to 3 to 4 quail eggs per day is generally considered safe and healthy for most people. Quail eggs are rich in protein, vitamins, and minerals, but they also contain cholesterol, so it’s wise to balance their intake with other dietary components. As always, consulting a healthcare provider for personalized advice based on individual health conditions is recommended.
