This Stir-fry vermicelli noodles recipe or Pansit Sotanghon Guisado is one of the popular Filipino stir-fry noodles “pansit”. Made of glass noodles or vermicelli noodles, cooked in a flavourful stir fry sauce with chicken broth, chicken and shrimp, vegetables and mushrooms.
Stir-Fry Vermicelli Noodles IngredientsÂ
Vermicelli Noodles-I like to use vermicelli noodles made from green beans and peas. It’s gluten-free and it absorbs flavour easily. 
Vegetables– cabbage and carrots are the typical vegetables for this recipe, and snap peas or green beans. Feel free to add more vegetables you like.
Aromatics– garlic, onion and scallion or green onion.
Seasonings– Soy sauce, oyster sauce, and sesame oil.
Chicken– I used the leftover roasted chicken. So if you make my air fryer rotisserie chicken and are lucky to have leftovers, you can use the leftover chicken in this vermicelli recipe. Otherwise, use raw chicken to cook or make a broth, then chop them up and stir-fry before adding other ingredients.
Chicken broth– I made from the leftover rotisserie chicken or you can also use the store-bought chicken broth.
Shrimp– small or large, white or tiger prawns can be used. Peeled and deveined.
Mushrooms– I use button mushrooms, cremini or white mushrooms. Feel free to use the mushrooms you like or omit the mushrooms if you don’t like them.
For the vegetarian version– omit or substitute the chicken and shrimp with firm tofu. Then substitute the oyster sauce with mushroom sauce.
How to make Stir-fry Vermicelli Noodles or Glass Noodles (Pansit Sotanghon Guisado)
- Gather and prepare all the ingredients.
- In a preheated wok over medium-high heat, drizzle the cooking oil.
- Season the shrimp with salt and pepper. Cook for two minutes and set aside.
- Cook the mushrooms until tender. Season with salt and pepper then set aside.
- Add more cooking oil to the wok if needed and saute onion and garlic. Add the cooked chicken and vegetables and stir fry for two minutes. It depends on how tender or crunchy you like your vegetables.
- Add soy sauce, oyster sauce, pepper, and chicken broth. Simmer for two minutes.
- To avoid overcooking the vegetables and chicken. Use a slotted spoon or spider spoon and remove the vegetables and chicken from the broth. Set aside.
- Add sesame oil to the broth, then add the vermicelli noodles. Cook for 3 minutes and remove from heat to avoid overcooking the noodles. Otherwise, the vermicelli noodles will be soggy. While still hot, the noodles will continue cooking from the steaming sauce. So it’s a good idea to undercook the noodles for a minute or two. Add a bit more oil to avoid the noodles sticking together if needed.
- Add the cooked chicken, vegetables, mushrooms and shrimp. Garnish with chopped scallions and sliced lemon or calamansi.
More Stir-fry noodles recipes
Stir fry Vermicelli Noodles ( Pansit Sotanghon Guisado )
Watch How to Make It
Equipment
- Wok
Ingredients
- 200 g Vermicelli noodles
- 250 g shrimp peeled and deveined
- 200 g crimini mushrooms
- 150 g chicken shredded from leftover roasted chicken
- 250 g cabbage chopped
- 1 carrot medium julienned
- 1 red onion chopped
- 3 cloves garlic finely chopped
- 2 stalk scallion sliced 2 inches lengthwise
- ¼ cup soy sauce low sodium
- 1 tbsp oyster sauce
- 2 tsp sesame oil
- 2 tbsp Canola oil
- 2 ½ cups chicken broth or homemade chicken broth from leftover roasted chicken.
For garnish:
- Scallion round sliced
- Lemon or calamansi
Instructions
- In a wok over medium-high heat, drizzle cooking oil. Season the shrimp with salt and pepper. Cook for two minutes and set aside. Cook the mushrooms until tender. Season with salt and pepper. Set aside.
- Add cooking oil to the wok and saute onion and garlic. Add the cooked chicken and vegetables, stir fry for two minutes. Add soy sauce, oyster sauce, pepper, and chicken broth. Simmer for two minutes.
- Use a slotted spoon or spider and remove the vegetables and chicken from the broth. Set aside.
- Add sesame oil to the broth, then add the vermicelli noodles. Cook for 3 minutes.
- Add the cooked chicken, vegetables, mushrooms and shrimp. Garnish with chopped scallions and sliced lemon or calamansi.
