Introduction
In the busy streets of Quiapo, food is more than just sustenance—it’s community, hustle, and survival. This version of Sotanghon Overload brings that same street-style spirit into your own kitchen. Affordable yet hearty, this pancit is made with sotanghon noodles simmered in a savory pork-and-chicken broth, topped with vegetables, garlic, and hard-boiled eggs.
What makes sotanghon special is its crystal-like texture—firm yet silky, absorbing all the goodness of the broth while staying light. It’s the kind of pancit that feels both filling and refreshing, perfect for sharing with family, friends, or even neighbors in the barangay.
Sotanghon Overload Recipe
Ingredients
Set A – For the Stock & Meat
- 300 g pork belly sliced
- 1 chicken thigh or breast optional
- 6 cups water
- 1 onion halved
- 4 cloves garlic crushed
- 1 tbsp annatto atsuete oil or seeds (for color)
- Salt and pepper to taste
Set B – For the Noodles & Base
- 250 g sotanghon glass noodles, soaked briefly in water
- 2 tbsp cooking oil
- 1 onion chopped
- 4 cloves garlic chopped
- 1 tbsp annatto oil for sauté
- 2 tbsp soy sauce
- 1 small carrot julienned
- 1 small bunch pechay leaves separated
Set C – For the Garnish & Toppings
- 2 hard-boiled eggs halved
- Fried garlic bits
- Chopped spring onions
- Calamansi for serving
Instructions
Set A – Stock & Meat
- In a pot, simmer pork (and chicken, if using) in water with onion and garlic until tender.
- Remove the meat, cool slightly, and slice. Reserve the flavorful broth for cooking the noodles.
- Strain the broth and mix with annatto oil for color.
Set B – Sotanghon Base
- In a wok, heat oil and annatto oil. Sauté onion and garlic until fragrant.
- Add soy sauce and a little broth, then toss in the sliced pork and chicken.
- Pour in more broth and bring to a simmer. Add the sotanghon noodles.
- Cook until the noodles become translucent and slightly firm, absorbing the broth. Add carrots and pechay leaves in the last minute of cooking.
Set C – Garnish & Serve
- Transfer sotanghon to a serving dish with some broth.
- Top with hard-boiled egg halves, fried garlic, and spring onions.
- Serve hot with calamansi on the side.
Simpol Cooking Notes
The secret to a good sotanghon is balance—enough broth to keep it moist, but not too soupy that it loses its bite. Remember: sotanghon cooks quickly, so avoid over-soaking before cooking.
If you’re on a budget, this dish is your best friend. You don’t need fancy ingredients—just pork bones, a few vegetables, and sotanghon noodles. It stretches beautifully and can feed a whole barangay without breaking the bank.
