Pancit Sotanghon Guisado with Eggs

Serves 1
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Directions

  1. 1Break 3 eggs into a bowl, add 1 teaspoon of cornstarch, salt, pepper, and 1 tablespoon of water.
  2. 2Whisk the eggs until there are no more streaks of white.
  3. 3Add 2 tablespoons of oil to the pan and pour the egg mixture.
  4. 4Cook on low heat until set but still slightly wet.
  5. 5Remove the scrambled eggs from the pan and keep them warm.
  6. 6Wipe down the pan and add 2 tablespoons of oil.
  7. 7Sauté 1/2 cup of green onions and 3 garlic cloves until softened and aromatic.
  8. 8Stir-fry 1 large carrot for a minute or two.
  9. 9Add 1/2 small cabbage.
  10. 10Add 2 tablespoons of soy sauce, 1 tablespoon of Maggi Oyster Sauce, salt and pepper.
  11. 11Continue to cook until the vegetables are half done.
  12. 12Add the 3 coils of sotanghon noodles (previously soaked in warm water) and about 1/4 to 1/2 cup of water.
  13. 13Stir to distribute and continue to stir-fry until the vegetables are tender-crisp and the noodles are cooked.
  14. 14Add the scrambled eggs and break them apart into smaller pieces.
  15. 15Garnish the Sotanghon Guisado with fried garlic bits and chopped green onions if desired.
  16. 16Serve as a midday snack or light meal and enjoy.

Ingredients

  • 3 eggs
  • 1 teaspoon corn starch
  • salt
  • pepper
  • 1 tablespoon water
  • 4 tablespoons oil
  • 0.5 cup green onions
  • 3 garlic cloves
  • 1 large carrot
  • 0.5 small cabbage
  • 2 tablespoons soy sauce
  • 1 tablespoon Maggi Oyster Sauce
  • 3 coils sotanghon noodles (soaked)
  • 0.25 cup water
  • fried garlic bits

Equipment

panbowlwhiskwooden spoon

Tips

  • Add cornstarch to the eggs to create creamier, fluffier and more tender scrambled eggs by preventing the proteins from seizing up.
  • Slice the vegetables thinly for fast cooking.

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