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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

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Pancit Sotanghon Guisado

 
One serving costs about $1.34

$1.34 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,dairy-free,gluten free,dairy free lunch,main course,main dish,dinner
spoonacular Score:62%

Spoonacular Score: 62%

 

Pancit Sotanghon Guisado might be just the side dish you are searching for. This recipe serves 4 and costs $1.09 per serving. One serving contains 96 calories, 10g of protein, and 1g of fat. If you have pc chicken breast, garlc, onions, and a few other ingredients on hand, you can make it. It is a good option if you're following a caveman, gluten free, dairy free, and primal diet. Only a few people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 67%. This score is solid. Try Pancit Bihon Guisado, Pancit Bihon (Filipino Pancit), and Sotanghon at Upo Soup for similar recipes.

Ingredients

Servings:
0.5
0.5  cabbage
cabbage
1 stick
1 stick carrot
carrot
1 stalk
1 stalk celery
celery
1
1  cooked chicken breast
cooked chicken breast
2 cups
2 cups chicken broth
chicken broth
some
some dried mushrooms
dried mushrooms
some
some onions
onions
0.13 tsps
0.13 tsps salt
salt
4
4  shrimp
shrimp
some
some garlc
garlc
some
some season
season
1 pkg
1 pkg sotanghon
sotanghon
0.5  cabbage
0.5
cabbage
1 stick carrot
1 stick
carrot
1 stalk celery
1 stalk
celery
1  cooked chicken breast
1
cooked chicken breast
2 cups chicken broth
2 cups
chicken broth
some dried mushrooms
some
dried mushrooms
some onions
some
onions
0.13 tsps salt
0.13 tsps
salt
4  shrimp
4
shrimp
some garlc
some
garlc
some season
some
season
1 pkg sotanghon
1 pkg
sotanghon

Equipment

wok
wok
wok
wok


Instructions

  1. In a wok, saute some garlic and onions, add chicken and shrimp balls. Add the veggies. I son't want my veggies to be overcooked, so set it aside as soon as it is ready along with chicken and shrimp balls.
  2. On the same wok, pour 2 cups of chicken stock. Now here's my secret, I set aside some boiling hot chicken stock for use later (if needed). When the stock is boiling in the wok, add the sotanghon noodles. While some people soak their noodles in water before cooking, I don't follow this rule. Instead, I cook the sotanghon in the boiling stock without presoaking it. Within minutes the noodles are cooked. The noodles absorb the chicken stock quickly, when you see that the stock is absorbed, check the firmness of the noodles. If it needs to be cooked more and all the stock has been absorbed, add more boiling chicken stock (which you previously set aside). Let it cook 1-2 minutes. However, if it's already al dente, take out the excess stock. You don't want the noodles to absorb more as this will make it soggy.
  3. Another trick is to get the noodles out of the wok right away. This will prevent you from overcooking the noodles. Now we're ready to garnish.
  4. For garsnishing, use the stir fried chicken/shrimp balls and veggies. Top it with chicharon (crispy pork rinds) green onions and toasted garlic.
  5. Serve with fish sauce, lemon or calamansi... enjoy!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.24
Ingredient
½ cabbage
1 stalk celery
1 cooked chicken breast
2 cups chicken broth
some dried mushrooms
some onions
4 shrimp
Price
$0.70
$0.15
$2.00
$1.51
$0.02
$0.48
$0.08
$4.95

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips

Green Tips

  • Good news: cabbage is not only cheap, it is also one of the "clean fifteen" so you do not have to spend extra to buy it organic, unless you really want to.

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

  • get more green tips
Disclaimer

Nutritional Information

Quickview
123k Calories
14g Protein
1g Total Fat
12g Carbs
20% Health Score
Limit These
Calories
123k
6%

Fat
1g
3%

  Saturated Fat
0.42g
3%

Carbohydrates
12g
4%

  Sugar
6g
7%

Cholesterol
37mg
13%

Sodium
600mg
26%

Get Enough Of These
Protein
14g
30%

Vitamin K
89µg
85%

Vitamin C
54mg
67%

Vitamin B3
6mg
34%

Vitamin B6
0.64mg
32%

Selenium
18µg
27%

Phosphorus
184mg
18%

Potassium
608mg
17%

Manganese
0.33mg
16%

Folate
65µg
16%

Fiber
3g
16%

Vitamin B5
1mg
12%

Magnesium
36mg
9%

Vitamin B1
0.13mg
9%

Vitamin B2
0.14mg
8%

Calcium
72mg
7%

Iron
1mg
6%

Copper
0.1mg
5%

Zinc
0.74mg
5%

Vitamin A
218IU
4%

Vitamin B12
0.16µg
3%

Vitamin E
0.32mg
2%

covered percent of daily need

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