Skip to main content
Epicurious
Bon Appétit

Pancit Sotanghon

By Lord Maynard Llera

4.8

(4)

Pancit Sotanghon on table with a drink and lemons placed above it
Photograph by Tracy Nguyen

A quick-cooking, one-pan, comforting Filipino dish, this pancit sotanghon from chef Lord Maynard Llera at Kuya Lord in Los Angeles—one of our Best New Restaurants of 2023—features a brothy base that tastes like it requires hours of simmering to build. Instead, it relies on a few powerful pantry items: soy sauce, fish sauce, and ultra-savory Maggi Savor liquid seasoning. At Kuya Lord, Llera uses vermicelli noodles in his pancit sotanghon rather than glass noodles, and offers diners the option to add a luxe topping to the already fully loaded dish: lechon kawali (twice-cooked pork belly), prawns, or both.

If you have a leftover cooked chicken breast from another recipe sitting in your refrigerator, these noodles make a great place to use it up. Alternatively, you can poach, roast, or pan-sear a piece especially for this dish—or shred part of a store-bought rotisserie chicken.

What you’ll need

Recipe information

  • Total Time

    25 minutes

  • Yield

    4–6 servings

Ingredients

2 Tbsp. vegetable oil
1 medium onion, thinly sliced
1 medium carrot, cut into 2"-long matchsticks
2 celery stalks, thinly sliced
4 garlic cloves, thinly sliced
2 Tbsp. fish sauce
2 Tbsp. Maggi seasoning sauce
2 Tbsp. soy sauce
2 tsp. sugar
¼ tsp. freshly ground pepper
3–4 oz. rice vermicelli noodles
1 cooked boneless chicken breast, shredded
1½ cups snow peas, strings removed
1 cup thinly sliced cabbage (any kind)

Preparation

  1. Step 1

    Heat 2 Tbsp. vegetable oil over medium-high in a large pot. Cook 1 medium onion, thinly sliced, and 1 medium carrot, cut into 2"-long matchsticks, stirring occasionally, until slightly softened, about 2 minutes. Add 2 celery stalks, thinly sliced, and 4 garlic cloves, thinly sliced; cook, stirring occasionally, until fragrant, about 2 minutes. Add 2 Tbsp. fish sauce, 2 Tbsp. Maggi seasoning sauce, 2 Tbsp. soy sauce, 2 tsp. sugar, ¼ tsp. freshly ground pepper, and 4 cups water. Bring to a boil; cook until reduced by about two thirds, 8–12 minutes.

    Step 2

    Add 3–4 oz. rice vermicelli noodles and cook, tossing often, until cooked through, 2–3 minutes. Remove from heat; stir in 1 cooked boneless chicken breast, shredded, 1½ cups snow peas, strings removed, and 1 cup thinly sliced cabbage (any kind). Divide among bowls to serve.

TagsDinnerMainDairy FreeNut FreeEasyQuick30 Minutes or LessWeeknight MealsOne-Pot MealsSimmerFilipinoSoutheast AsianAsianChicken BreastChickenPoultryRice NoodleNoodlePasta & NoodlesCabbageLeafy GreensVegetableBon Appétit

See Related Recipes and Cooking Tips

Read More
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
One-Pan Herbed Chicken and Biscuits
Biscuits and gravy, but make it spring.
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
Essential Easter Recipes for Brunch, Dinner, and Dessert
Grab your Easter basket and hop in—you’ll want to collect each and every one of these fun and easy Easter recipes.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Hot Honey–Glazed Salmon
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.