Chicken Sotanghon Soup with Patola is a light and flavorful noodle soup made with tender chicken, sotanghon noodles, and slices of patola in a savory broth. This comforting Filipino dish is perfect for rainy days or when you crave something warm and soothing.
This post may contain affiliate links. Please read our disclosure policy.
Chicken Sotanghon Soup with Patola feels like home in a bowl. The soft noodles, tender chicken, and sweet patola create a comforting soup that warms the body and lifts the mood. I enjoy cooking this during rainy afternoons and on cooler days in Florida because the clean broth and gentle sweetness from patola always hit the spot.
If you have tried the Chicken Sotanghon Soup on the blog, this patola version brings a fresh, slightly sweet flavor that blends beautifully with the savory broth.
What is Chicken Sotanghon Soup with Patola
Chicken Sotanghon Soup with Patola is a Filipino noodle soup that uses sotanghon or mung bean vermicelli, chicken, and patola or loofah. Patola turns tender and subtly sweet as it cooks, which balances the savory taste of the broth. It shares the comfort you get from classic sotanghon soups while keeping a clean and refreshing profile.
Chicken – provides the main protein and flavor for the broth
Patola – adds a gentle sweetness and tender bite
Sotanghon noodles – soak up the tasty broth and give body to the soup
Garlic – boosts aroma and depth
Onion – adds natural sweetness and balance
Chicken powder – enriches the broth with umami
Water – serves as the soup base
Annatto oil – lends warm color and mild earthy notes
Roasted garlic – adds crunch and toasty flavor on top
Green onions – provide freshness and color
Fish sauce – seasons the soup and deepens flavor
Ground black pepper – gives gentle heat
How to Cook Chicken Sotanghon Soup with Patola
Sauté the aromatics Heat annatto oil in a pot over medium heat. Add garlic and cook until light golden. Add onion and cook until soft and fragrant.
Cook the chicken Add chicken pieces and cook while stirring until lightly browned on all sides to build flavor in the broth.
Simmer the broth Pour in water and bring to a boil. Add chicken powder and simmer for twenty minutes or until the chicken turns tender. Skim any foam for a clearer soup.
Cook the noodles Add sotanghon and cook for about three minutes or until tender and translucent. Stir gently to keep noodles from clumping.
Tenderize the patola Add sliced patola and cook for two minutes until soft but not mushy to keep a fresh texture.
Season and garnish Season with fish sauce and ground black pepper to taste. Finish with roasted garlic and chopped green onions before serving.
Soak sotanghon in warm water before cooking so the noodles soften evenly.
Use bone in chicken if you want a richer, fuller broth.
Add patola near the end so it stays tender and holds its shape.
Add fish sauce gradually and taste as you go for balanced seasoning.
Prepare and measure ingredients before you start because noodles cook fast.
Taste the broth first before adding more seasoning.
Add a small drizzle of annatto oil before serving for color and aroma.
Simmer a bit longer over low heat if you want deeper chicken flavor.
Best Ways to Enjoy
Serve the soup hot on its own for a light meal or with steamed rice for a fuller plate. A squeeze of calamansi brightens the broth and a sprinkle of toasted garlic or a few drops of sesame oil adds aroma.
How This Chicken Sotanghon Soup with Patola Stands Out
This version keeps everything simple and clean while letting patola shine. The soup tastes savory and lightly sweet with soft noodles and tender chicken that make every spoonful satisfying.
More Chicken Recipes
Love comforting chicken dishes like this one? Explore more flavorful Filipino favorites such as adobo, tinola, and chicken curry, each with its own story and signature taste. Visit my collection of Chicken Recipes and discover new ideas for your next family meal.
Mango Float – a cool and creamy dessert that gives a sweet finish
Frequently Asked Questions
Can I use leftover chicken Yes. Shredded cooked chicken works well and should be added near the end so it stays tender.
Can I use chicken broth instead of water Yes. Using broth gives a fuller and richer flavor without changing the character of the soup.
What can I use if I cannot find patola Sayote or zucchini gives a similar tender bite and works well in clear soups like this.
How do I keep noodles from turning too soft Cook noodles briefly and avoid stirring too much. Noodles continue to soften as they rest in hot broth.
Can I make the soup spicy Yes. Add sliced chili or a little chili oil to bring gentle heat that complements the broth.
Chicken Sotanghon Soup with Patola brings classic Filipino comfort to the table with simple ingredients and clean flavors. I hope this warm bowl reminds you of home as much as it does for me. Cook a pot today and enjoy every soothing spoonful.
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!
Chicken Sotanghon Soup with Patola
A warm and savory noodle soup with tender chicken, sotanghon noodles, and fresh patola, finished with roasted garlic and green onions.
Prep: 10 minutesminutes
Cook: 30 minutesminutes
Total: 40 minutesminutes
Equipment
Cooking pot For simmering the chicken and noodles
Knife For chopping aromatics and slicing patola
Cutting board For preparing ingredients
Ladle For serving the soup
Instructions
Heat annatto oil in a pot over medium heat. Sauté garlic until lightly golden, then add onion and cook until soft and fragrant.
Add chicken pieces and cook while stirring until they turn light brown on all sides.
1 1/2 lbs chicken
Pour in water and bring to a boil. Add chicken powder and simmer for 20 minutes or until chicken becomes tender. Skim any foam for a clear broth.
1.5 quarts water, 1 tbsp chicken powder
Add sotanghon noodles and cook for about 3 minutes, stirring gently to prevent clumping.
5 oz sotanghon noodles
Add patola slices and cook for 2 minutes until tender but not mushy.
1 piece patola
Season with fish sauce and ground black pepper to taste. Ladle into bowls and top with roasted garlic and chopped green onions before serving.
fish sauce, ground black pepper, 1 tbsp roasted garlic, 2 tbsp green onions
Notes
Soak sotanghon in warm water for 10 minutes before cooking so the noodles soften evenly. Avoid overcooking patola so it keeps a pleasant bite. Use bone-in chicken for a richer broth.
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.
This post may contain affiliate links. Please read our disclosure policy.
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.
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.
This post may contain affiliate links. Please read our disclosure policy.
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.
