Saturday, May 22, 2010


This is my first month with Kulinarya Cooking Club. This months theme is Pancit. I decided to showcase SOTANGHON also known as vermicelli or cellophane noodles.

There is an array of pancit dishes that i can't decide which one. So i narrowed it down to our favorites, i opted to choose sotanghon which is a staple in my pantry along with bihon. I have blogged a bihon dish a while back which is also one of our favorite CRISPY PANCIT

My family is a minimalist when it comes to pancit. The less meat and veggies the better hence my calling this my minimalist version.

Serves 2


2 C pork (thinly sliced, any pork cut w/ the marbling)

4 packs of vermicelli/ sotanghon (individually packed at 1.5 oz.)

2 T scallions (thinly sliced on a bias)

1 t minced garlic

1 t chili paste (SRIRACHA) optional

½ C black fungus mushrooms (julienned)*

2 T oil

½ T of sesame oil

Sauce Ingredients:

2 T soy sauce

1 t oyster sauce

½ T sugar

2 T water

Soak Sotanghon/vermicelli in warm water for 10 -20 minutes or until soft. Drain and set aside.

Soak the black fungus for about 15 minutes or until soft. Julienne then set aside.

Heat wok or pan and add 2 T oil.

Stir fry garlic and chili paste for few seconds.

Add the thinly sliced pork, sear with garlic and chili paste.

Add the black fungus and sauce, stir fry until pork and the black fungus are cooked.

Taste and adjust right before you add the noodles.

Mix in the noodles until well incorporated w/ the rest of the ingredients and noodles have absorbed all the flavors and are hot.

Finish with sesame oil.

Garnish with the sliced scallions.

BLACK FUNGUS is also called "tenga nang daga" don't ask me why=;)

Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and its colourful cuisine.Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.

Kath -
Trisha -
Trissa -
Olive -
 Caroline -
Ninette -
Asha -
Malou -
Cherrie -
Acdee -
Valerie -
Sheryl -
Divina -
Anna -
Joy -
Maribel -
Tressa Jen -
Pia -


  1. Oohh Pia, this looks super yummy! Sotanghon is one of my pancit favorites! I will definitely try your recipe next time :)

  2. I rarely see a minimalist approach when making pancit! It's usually people trying to fit so much more in one plate of noodles! I do like a change once in awhile and yours in really a welcome addition!

  3. Hello, Chef_d! Among the plethora of noodles, sotanghon is our number one. I find it so versatile not to mention the shelflife.
    I hope you'll like this dish as much as we like it=;)

  4. Hi, Trissa! I know...although i do make the "regular" pancit especially for parties or special occasions e.g. holidays.

    But for my family i end up eating more of the veggies and meat less of the noodles, my family devours the noodles and leave the rest for me=;( My family loves their noodles.

    This may not have veggies in it but the noodles absorbs the sauce w/c is really good.

  5. I remember mom making this dish too! They're called "Tainga ng daga" maybe because it resemble little mouse's ears ;-)

  6. hi, glad to meet another KCC sis. My favorite pancit is also sotanghon. I like your minimalist version. Your version is also darker than usual which makes me crave for it. I'd imagine it to be so flavorful...
    thanks for joining us at KCC and thank you for stopping by at my site...


  7. Wow, I love the colour you achieved with your pancit. Looks so tasty

  8. Pancit Sotanghon is one of my favorite and so much fun to eat because the noodles are slippery :) So glad you joined KCC, so nice to meet you.

  9. I have almost everything for this..... another winner!

  10. Hi, Mommy J. It sure does look like mouse's ears just on steroids or giant ears. Kidding aside...i do love them. I use them for soups as well.

  11. Hello, Skip to Malou. I believe Sotanghon is right up there when it comes to favorite noodles. My family's kind of pancit is more noodles less on the rest of the ingredients.

  12. Hi, Cherry Pie. Perhaps it's because there are not much ingredients, the noodles absorbed all the sauce. Also, i believe it's also the soy sauce i like to use darker soy sauce, not those light ones.

  13. Hi Pia! :)

    I'm so glad you joined us at KCC..welcome! :)
    I love your minimalist sotanghon..yummy! I'll try adding tengang daga next time..and I'll remember to eat sotanghon slowly too, I choked on it once haha :)

  14. Hello, Caroline. Thanks to Chef_d she was the one that introduced me to the group. We are now both members/sisters of two incredible cooking group.

    LOL! you described exactly the reason why we also love sotanghon oh w/ matching slurping sound may i add=;)

  15. Thanks, Kim! I think you do have the ingredients well except for the pork=;) Hope you'll like it as much as we like them.

  16. Olive!!! Thank you! Oh i'm glad i'm on board. I know this group will soar soon! OMG! you choked w/ the sotanghon? Geeze, i'll think of you now, everytime i'll slurp on the sotanghon=;)

  17. Ang sarap naman nito, your sotanghon looks really good, and i love you've added a bit of chili paste. Welcome Pia at KCC *hugs*:)

  18. Pia! wa ko email nimo. gifeature ko ni sa myfilipinokitchen. nia ang link:

    email mo nya ko email nimo para muadd ko. ayt? :)

  19. Ziggy, Thank you! You're awesome for doing this. Yup, i'll do that!