Sotanghon is a comforting, soupy-style pancit made with delicate bean thread noodles. This version is prepared in an Instant Pot to speed up cooking while preserving rich, savory flavors.
Ingredients:
- Bean thread noodles (sotanghon)
- 1 tbsp oil
- 2 garlic cloves, chopped
- ½ onion, chopped
- 2-inch knob of ginger, sliced thinly
- 1 ½ lbs chicken thighs, chopped into bite-sized pieces
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp fish sauce
- 2 cups chopped cabbage (or other preferred vegetables)
- 4 cups water
- 4 packets chicken-flavored seasoning (or about 4 cups prepared chicken broth)
- 1 ½ cups chopped green onions, divided
Directions:
- Place the bean thread noodles in a bowl and cover them with hot water to soften. Allow them to soak while you prepare the other ingredients; they should become pliable but not mushy.
- Set the Instant Pot to Sauté mode on the normal setting. Add 1 tablespoon of oil, then the chopped garlic, onion, and sliced ginger. Sauté, stirring occasionally, until the onions become translucent and the aromatics are fragrant.
- Add the chopped chicken thighs to the pot. Sear and stir until the pieces are lightly browned on multiple sides, about 3–5 minutes. Season with a pinch of salt, freshly ground pepper, and 2 tablespoons of fish sauce to build savory depth.
- Add the chopped cabbage or other vegetables you prefer. Pour in 4 cups of water, then stir in the chicken-flavored seasoning packets or the equivalent amount of chicken broth. Mix well so the seasoning dissolves and the flavors combine.
- Drain the softened bean thread noodles and add them to the Instant Pot, breaking them slightly if desired so they distribute evenly. Adjust the noodle quantity to your preference—more noodles will make the dish heartier, fewer will keep it lighter.
- Press the Cancel button to stop the Sauté function. Stir in about half of the chopped green onions so their flavor infuses the soup as it settles. Close the lid and let the mixture rest for a few minutes to allow the noodles to finish absorbing the broth and soften fully from the residual heat. If you prefer a firmer texture, reduce the resting time; for softer noodles, let it sit a little longer.
To serve, ladle the chicken sotanghon into bowls and garnish with the remaining chopped green onions for a bright, fresh finish. This dish is traditionally enjoyed on its own as a light soup, but it also pairs well when spooned over warm steamed rice for a more substantial meal. Leftovers keep well in the refrigerator for a day or two; reheat gently so the noodles retain their texture.
Tips and variations:
- Protein options: Substitute shredded chicken, pork, or tofu if preferred.
- Broth alternatives: Use low-sodium chicken broth instead of seasoning packets for a cleaner flavor and better control over saltiness.
- Vegetable additions: Mushrooms, carrots, spinach, or bok choy work nicely and add color and nutrients.
- Seasoning adjustments: Taste the broth before serving and add more fish sauce, salt, or pepper as needed. A squeeze of calamansi or lemon brightens the final bowl.
- Texture control: Soak the noodles just until pliable and allow them to finish softening in the hot broth to prevent them from becoming overly slimy.
This Instant Pot sotanghon is an easy, adaptable, and comforting noodle soup that showcases delicate bean thread noodles and savory chicken broth. It’s perfect for a quick weeknight dinner or a cozy meal when you want something warm and satisfying.