Bonggang Sotanghon Guisado Party Noodles

Sotanghon Guisado is a beloved Filipino noodle dish made with vermicelli noodles simmered directly in a flavour-packed broth. This version, loaded with chicken, Chinese sausage, carrots, eggs, and toasted garlic, is perfect for parties, potlucks, or any big celebration. Serve it bilao-style and watch it disappear in minutes!

🛒 Ingredients

Sotanghon Base

• 3 tablespoons cooking oil (for sautéing)
• ¼ cup minced garlic
• 4 medium red onions, sliced
• 500g (1.1 lb) chicken breast fillet, thinly sliced
• ¼ cup fish sauce (plus more to taste)
• 10 cups water
• 1 chicken broth cube (or 1 tbsp chicken powder)
• 5 pieces Chinese sausage, sliced
• 3 medium carrots, julienned
• ½ cup white vinegar
• 1 tablespoon sugar
• 500g (18 oz) sotanghon (vermicelli noodles)
• Salt, to taste
• Ground black pepper, to taste (be generous)

Toppings and Garnish

• ¼ cup toasted garlic (plus extra for serving)
• 2 tablespoons sesame oil
• 1 cup chopped spring onions
• 10 hard boiled eggs, peeled and sliced

🍳 Instructions

Start the Flavour Base

1. Heat oil in a large wok or deep pan over medium heat.
2. Add the minced garlic and cook until lightly golden and fragrant.
3. Stir in the sliced red onions and sauté until soft and slightly caramelised.

Cook the Chicken and Broth

1. Add sliced chicken breast and cook until no longer pink.
2. Season with fish sauce and let it sizzle for a minute to enhance the aroma.
3. Pour in water and add chicken broth cube or powder; stir to dissolve.
4. Add sliced Chinese sausage and bring to a full boil.
5. Stir in vinegar and sugar, simmer for a few minutes until flavors meld.

Add Noodles and Vegetables

1. Add sotanghon noodles directly into the simmering broth—no need to soak.
2. Use tongs to gently submerge noodles so they absorb liquid evenly.
3. Add julienned carrots and toss occasionally until noodles soak up most of the broth.
4. Taste and adjust with fish sauce, salt, and lots of black pepper.

Finish and Garnish

1. When noodles are tender but slightly chewy, turn off the heat.
2. Drizzle in sesame oil and gently toss to coat.
3. Transfer to a serving bilao or platter.
4. Top with toasted garlic, spring onions, and sliced hard boiled eggs.
5. Serve warm or at room temperature—ideal for gatherings!

💡 Tips

• Cut chicken thinly so it cooks fast and stays juicy.
• No need to soak sotanghon—cooking directly in broth boosts flavor.
• If preparing ahead, keep hot stock on hand to loosen noodles before serving.
• Generous black pepper and toasted garlic give that signature sotanghon kick.

🔁 FAQs

Can I make this sotanghon guisado without meat?
Yes. Omit the chicken and sausage, use veggie stock, and add more carrots, mushrooms, or cabbage for bulk.

How do I reheat sotanghon guisado without drying it out?
Sprinkle water or stock over the noodles, cover, and reheat gently in a pan or microwave in short bursts.

🍽️ Nutrition (Per Serving)

• Calories: 430
• Fat: 14g (Saturated: 4g)
• Cholesterol: 115mg
• Sodium: 1150mg
• Carbs: 56g (Fiber: 2g, Sugar: 7g)
• Protein: 22g

💬 Comments

Liza M.
Ginawa ko ito for office potluck—naubos agad yung bilao at may nag-uwi pa! Super sarap nung peppery lasa at toasted garlic. ⭐⭐⭐⭐⭐

Mark M.
Perfect pang-handaan. Nagdagdag lang ako ng konting sili for heat. Ang ganda pa tingnan pag may eggs sa ibabaw. ⭐⭐⭐⭐⭐

Jenny M.
Sinunod ko yung tip na huwag ibabad sa tubig yung sotanghon—ibang level yung lasa, parang every strand malasa. ⭐⭐⭐⭐⭐

Arman
Budget-friendly pero pang-fiesta ang dating. Next time half chicken, half hipon naman itatry ko. ⭐⭐⭐⭐