Garlic Sotanghon

Garlic Sotanghon. If you have been eating at Conti’s Pastry Shop or at Reyes Barbecue you may already be familiar with their Garlic Sotanghon. It is basically a ginisang sotanghon overloaded with fried garlic with minimal meat and vegetable ingredients. Not unless you love your garlic in your ginisang pansit you will definitely would not try to order it on the second time. I would probably order Garlic Sotanghon at Reyes Barbecue as a side dish or as my carbo for my barbecues.

If you are also not as satisfied with their Garlic Sotanghon. I am sharing my take of a Garlic Sotanghon, it is similarly overloaded with garlic. It is also full of vegetables and some crispy pork for added texture and of course taste.

The red coloring is an essential ingredient, although you may skip it. However the vibrant red orange hue makes the dish more appealing. Annatto extract is used for the red orange color. Annatto are always available in most Asian Food Store. It is either come as seeds that you need to soak with warm water or in powder form that you simply dilute in water. If annatto is not available at you location there is a powder substitute for saffron that is most likely available at your local supermarket.

Cooking is fairly simple it is basically similar to my other ginisang sotanghon recipes or it may also basically similar to the way how you cook your ginisang sotanghon. Here is the recipe of my version of Garlic Sotanghon.

Ingredients:

500 grams sotanghon noodles, soaked, drained

200 grams fried pork belly, cut into thin strips

1/4 small size cabbage, shredded

1 small bunch green beans, trimmed, thinly sliced diagonally

1 small size carrots, skinned, cut into thin strips

1 head garlic, peeled, crushed, chopped

1 medium size onion, peeled, chopped

2 tsp. annatto powder

1 chicken cube

1/4 cup fish sauce

salt and pepper

kalamansi or lemon

Cooking procedure:

Heat wok until it start to smoke. Add in 3 to 4 tbsp. of cooking oil. Add in the garlic and stir cook until the color start to change to light brown. Do not over fry, remove from wok and keep aside. Using the same wok and oil stir cook the onion for about half a minute. Then add in the green beans and carrots, stir cook for a minute then add in the cabbage, and stir cook for another minute. Remove the vegetables from the wok and keep aside. Using the same wok add more oil as necessary, add in half of the fried pork and half of the garlic stir cook for about a minute. Add in the fish sauce and a few dashes of pepper, the annatto powder diluted in 1/4 cup of water and the broth let boil and simmer for 1 to 2 minutes. Now add in the soaked sotanghon noddles and stir cook for 2 to 3 minutes or until it absorbed the broth or until the noodles are just cooked. Correct saltines if required. Reduce heat to low, add in rest of the fried pork, the stirfried vegetables. Continue to stir cook for another 1 to 2 minutes. Serve hot garnished with the fried garlic and drizzled with kalamansi or lemon juice.

See related Pansit Noodle Recipes; 

Seafood Mixed Pansit Guisado, Seafood Mixed Noodle Stirfry 
Vegetarian Mixed Pansit Guisado. Stirfried Vegtable Noodles 
Pancit Canton and Bihon with Beef and Broccoli 
Bam-e, Pansit Bisaya 
Pansit Guisado (Bihon, Canton and Mixed) 

Pancit Molo 
Pinoy Style Pad Thai 
Pansit Palabok, Rice Noodles with Seafood 
Pansit Palabok, Pansit Luglug 

Pansit Sotanghon with Roast Chicken Breast 
Ginisang Sotanghon with Sardinas 
Salmon with Sotanghon Noodle Soup 
Tinolang Manok with Malungay and Sotanghon 
Mushroom Sotanghon Noodle Soup 
Crab with Sotanghon in Black Bean Sauce 
Dried Fish and Sotanghon with Coconut Milk 
Pansit Sotanghon With Togue Guisado