Sotanghon is a classic Filipino noodle dish made with glass noodles (also called cellophane or mung bean noodles), tender chicken, aromatic garlic and onions, and sometimes vegetables like carrots or cabbage. It’s light, savory, and full of umami — perfect for rainy days or simple family dinners.
🍜 Filipino Chicken Sotanghon Soup
🕒 Prep Time: 15 minutes
🔥 Cook Time: 30–35 minutes
🍽️ Serves: 4–6
🛒 Ingredients:
- 200g (about 7 oz) sotanghon noodles (mung bean vermicelli or glass noodles)
- 2 tbsp oil (vegetable or annatto oil for color)
- 4–5 cloves garlic, minced
- 1 medium onion, chopped
- 1-inch ginger, sliced thin
- **2 cups cooked shredded chicken (boiled or rotisserie-style)
- 6 cups chicken broth (homemade or store-bought)
- 2 tbsp fish sauce (or to taste)
- 1 medium carrot, julienned or sliced
- 1/2 cup cabbage, shredded (optional)
- 2 tbsp soy sauce
- Salt and pepper, to taste
- Chopped green onions and fried garlic, for topping
- Calamansi or lemon wedges, for serving
🧑🍳 Instructions:
1. Soak the Noodles
Place sotanghon noodles in warm water for 10–15 minutes to soften.
Drain and cut with scissors into shorter lengths. Set aside.
2. Sauté Aromatics
In a large pot, heat oil over medium heat.
3. Add Chicken and Broth
Add shredded chicken to the pot.
Pour in chicken broth, fish sauce, and soy sauce.
Bring to a gentle boil and simmer for 10 minutes.
4. Season & Serve
Taste and adjust with salt, pepper, or more fish sauce as needed.
Serve hot, topped with:
Chopped green onions
Fried garlic bits
A squeeze of calamansi or lemon
🥢 Variations:
Add boiled eggs for extra protein.
Use annatto (atsuete) oil for a vibrant orange color.
Swap in pork, shrimp, or tofu for variety.