Sotanghon is Tagalog for Chinese Vermicceli or Glass noodles. They are called glass noodles because they become translucent when cooked. In Filipino cuisine they are either made into a stir fried noodle dish or added into soups.


I decided to make Sotanghon soup since I had some leftover rotisserie chicken which I used to make my broth.

First, place your leftover chicken (bones included) in a pot and add enough water to cover. You may add onion, carrots and celery to this. Let this come to a boil then lower heat and simmer for about 10 minutes. Remove the meat from the pot and when cool enough to handle pick off the meat from the bones and shred it to bite size pieces. Strain the broth and set this aside.

Meanwhile, take 4 bundles of glass noodles and let this soak in cold water for a few minutes until rehydrated or a bit softened and drain well.

In another pot, saute in annatto oil, one medium sized chopped onion and minced garlic. Then add 1 medium sized carrot cut into julienne strips and 3 stalks of celery chopped. Cook until vegetables are crisp tender. Then add your shredded chicken and stir to combine. Pour in the broth you set aside earlier, season to taste with salt and pepper. I added instead 1 cube of chicken bouillon for added flavor and omitted the salt. Let this come to a boil then add your glass noodles and some shredded napa cabbage. Cook for a few minutes more, it won’t take long since the noodles are already softened and you don’t want the cabbage to get overcooked.

Ladle into bowls and sprinkle with greens onions or toasted garlic on top.