Total Time
25 minutes
A quick-cooking, one-pan, comforting Filipino dish, this pancit sotanghon from chef Lord Maynard Llera at Kuya Lord in Los Angeles—one of our Best New Restaurants of 2023—features a brothy base that tastes like it requires hours of simmering to build. Instead, it relies on a few powerful pantry items: soy sauce, fish sauce, and ultra-savory Maggi Savor liquid seasoning. At Kuya Lord, Llera uses vermicelli noodles in his pancit sotanghon rather than glass noodles, and offers diners the option to add a luxe topping to the already fully loaded dish: lechon kawali (twice-cooked pork belly), prawns, or both.
If you have a leftover cooked chicken breast from another recipe sitting in your refrigerator, these noodles make a great place to use it up. Alternatively, you can poach, roast, or pan-sear a piece especially for this dish—or shred part of a store-bought rotisserie chicken.
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What you’ll need
Maggi Seasoning
$15 At Amazon
Large Pot
$55 $48 At Amazon
4-Cup Measuring Cup
$10 At Amazon
Measuring Spoons
$10 At Bon Appétit Market
Ingredients
4–6 servings
2
1
1
2
4
2
2
2
2
¼
3–4
1
1½
1
Preparation
Step 1
Heat 2 Tbsp. vegetable oil over medium-high in a large pot. Cook 1 medium onion, thinly sliced, and 1 medium carrot, cut into 2"-long matchsticks, stirring occasionally, until slightly softened, about 2 minutes. Add 2 celery stalks, thinly sliced, and 4 garlic cloves, thinly sliced; cook, stirring occasionally, until fragrant, about 2 minutes. Add 2 Tbsp. fish sauce, 2 Tbsp. Maggi seasoning sauce, 2 Tbsp. soy sauce, 2 tsp. sugar, ¼ tsp. freshly ground pepper, and 4 cups water. Bring to a boil; cook until reduced by about two thirds, 8–12 minutes.
Step 2
Add 3–4 oz. rice vermicelli noodles and cook, tossing often, until cooked through, 2–3 minutes. Remove from heat; stir in 1 cooked boneless chicken breast, shredded, 1½ cups snow peas, strings removed, and 1 cup thinly sliced cabbage (any kind). Divide among bowls to serve.
Leave a Review
Reviews (1)
Back to TopDelicious recipe, but way too much liquid. I had to boil off the excess. I threw the cabbage and snow peas in a couple of minutes before it was done, as I prefer them cooked, yet crisp. I diced up 8oz of chicken thigh, and sautéed it, then set it aside before cooking the onion and carrot. I added it back when I put the cabbage and snow peas in.
Rojoyo
Seattle
11/20/2023
This was delicious. Because I had some in the refrigerator, I used red cabbage. I think this gave the dish some added color. I now have to find some recipes so I can use up the 26 fluid ounces of Maggi seasoning sauce I have left. :-)
Mort G
Annandale, VA
10/30/2023
Used chicken stock instead of water and added a scoop of chicken bouillon at the same time. I also added chopped cilantro to serve and it came out perfectly in no time at all.
JaneC
Sarasota FL
10/4/2023
Flavor was good, and we loved the chicken and vegetables, but despite all the vigorous tossing, the noodles stuck together in one big gelatinous blob. We ate around them and ended up tossing half the dish. Not a home run for us. Win some, lose some.
Anonymous
Portland, OR
9/28/2023