Try this Sotanghon Guisado recipe and let me know your thoughts. Pour water in the cooking pot and apply heat. Simmer for 40 to 60 minutes then turn off the heat and let cool. Remove the meat from the chicken using your hands. Discard the bones and skin. Set aside. Filter the liquid using a strainer and set aside.
Pancit Sotanghon. In a wide skillet or wok over medium heat, heat oil. Add snowpeas and cook, stirring regularly, for about 10 seconds. Remove from pan and drain on paper towels. Add chopped onions and minced garlic and cook until aromatic. Add celery and carrots and cook, stirring regularly, for about 3 to 5 minutes or until tender yet crisp.
It has a glassy-looking strand which is very smooth and has slippery texture. Sotanghon can be made from mung beans, yam or cassava. Also, you might have heard ‘Sotanghon’ in different names such as ‘Crystal Noodles,’ ‘Bean Thread Noodles,’ ‘or ‘Glass Noodles.’