Sotanghon Guisado Recipe (2024)

FAQs

What is the difference between sotanghon and bihon Guisado? ›

The ingredients are really the easiest way to tell to which is which, so in the simplest terms, the big difference between these two noodles is what the noodles are made of: Bihon is made from bigas or rice. Sotanghon is made from munggo or mung bean starch.

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Other sizes: 1 cup - 241kcal, 1 serving - 241kcal, more...

Sotanghon or vermicelli noodles are very fine rice noodles that have a glassy look to them. They're soaked—not boiled—in hot water until soft. Some cut the noodles to shorter lengths after draining. They're usually served in spring rolls, salads, and soups.

Sotanghon noodles: I usually buy these from my local asian market, but you can also find them at some grocery stores and retailers like Walmart and Target. If you can't specifically find “sotanghon” noodles, look for vermicelli noodles or bean thread noodles.

The most commonly used noodles are canton (egg noodles, usually round), bihon (rice vermicelli), lomi (thick egg noodles), miki (soft yellow egg noodles, usually square in cross-section), misua or miswa (wheat vermicelli), palabok (yellow cornstarch noodles), sotanghon (glass noodles), and odong (yellow flour noodles).

Sotanghon and misua are both vermicelli noodles, but the former is made from mung beans and the latter from rice. While they look almost identical, the difference is in the texture: sotanghon is smooth and slippery, which is why it is also called glass or cellophane noodles.

Filipino Chicken Sotanghon Soup (1 serving) contains 29g total carbs, 29g net carbs, 6g fat, 1g protein, and 240 calories.

It also contains high roughage and it's very easy to digest.

Sotanghon, also known as cellophane, glass. or mung bean thread noodles, are a type of clear noodles made from potato, mung bean, sweet potato, or tapioca starch and water.

Can I use vermicelli instead of pasta? ›

Yes, vermicelli can be used instead of spaghetti in most Italian recipes. It is a similar type of pasta, but slightly thinner. This means that it cooks more quickly and has a slightly different texture. However, it will still work well in most dishes, and may even be preferable in some cases.

sotanghon. They are generally sold in dried form, soaked to reconstitute, then used in soups, stir-fried dishes, or spring rolls. They are called "cellophane noodles" or "glass noodles" because of their cellophane- or glass-like transparency when cooked.

Where the more popular pancit bihon (bee-hon) is made with rice noodles, sotanghon (so-tahng-hon) is made with glass noodles (or cellophane noodles or bean thread noodles). They are thin and translucent, often made with mung bean starch with a chewy, springy texture when cooked.

Substitutes. Spaghetti, spaghettini (also known as thin spaghetti), and fedelini are all good substitutes for vermicelli, though fedelini is less widely available.

Pancit bihon (or pancit bihon guisado) is a general term for rice vermicelli dishes with a mixture of stir-fried shrimp, meat (usually pork or chicken) and various vegetables cooked in an adobo-style sauce with garlic, black pepper, soy sauce, patis (fish sauce), and other spices to taste.

In the past, pancit canton was the more common of the two. The difference between the dishes is the type of noodle used. Pancit bihon includes a thin translucent rice noodle while pancit canton incorporates an egg noodle, similar in appearance to the familiar spaghetti noodle.

While there are many variations out there, common ingredients found in traditional pancit guisado include sliced chicken or pork, shrimp, cabbage, carrots, bell peppers, onions, garlic, soy sauce, fish sauce (patis), and various spices.