This comforting noodle soup is light, savory, and full of delicate flavors. With tender shrimp, soft glass noodles, and fresh vegetables, it’s a simple yet satisfying dish perfect for any day.
Why You’ll Love This Recipe
This dish is quick to prepare and uses simple, accessible ingredients.
The combination of shrimp and sotanghon noodles creates a light yet flavorful meal.
It’s comforting without being heavy, making it perfect for both lunch and dinner.
The broth is savory and aromatic, enhanced by garlic and soy sauce.
What You’ll Need (Ingredient Highlights)
Sotanghon noodles provide a soft, silky texture that absorbs the broth beautifully.
Shrimp adds a naturally sweet and savory seafood flavor.
Chicken broth forms a rich and comforting base for the soup.
Fresh vegetables like carrot and bell pepper bring color and crunch.
Garlic and onion create a fragrant foundation for the dish.
Pro Tips Before You Start
Soak the noodles just until softened to avoid overcooking later.
Use fresh shrimp for the best flavor and texture.
Prepare all ingredients ahead of time for a smoother cooking process.
Adjust seasoning gradually to balance the saltiness of the soy sauce.
How to Make Pancit Sotanghon Na May Hipon
Step 1 – Soak the noodles
Soak the sotanghon noodles in hot water for about 15 minutes until soft, then drain.
Step 2 – Heat the oil
Heat vegetable oil in a pan over medium heat.
Step 3 – Sauté aromatics
Add chopped onion and minced garlic, cooking until fragrant.
Step 4 – Cook the shrimp
Add shrimp and cook until they turn pink.
Step 5 – Add vegetables
Stir in carrot and bell pepper, cooking for 2–3 minutes.
Step 6 – Add broth and seasoning
Pour in chicken broth and soy sauce, then bring to a boil.
Step 7 – Add noodles
Add the soaked noodles and mix gently.
Step 8 – Season and simmer
Season with salt and pepper, then cook for another 5 minutes.
Step 9 – Garnish and serve
Top with chopped green onions and serve hot.
What to Serve Them With
Serve with a side of steamed rice for a more filling meal.
Pair with fresh spring rolls or a light salad.
Enjoy with a squeeze of calamansi or lime for added brightness.
Variations / Substitutions
Swap shrimp with chicken or tofu for a different protein option.
Add cabbage or snow peas for extra vegetables.
Use fish sauce instead of soy sauce for a more traditional flavor.
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently on the stove, adding a splash of broth if needed.
FAQs
Can I make this recipe ahead of time?
Yes, but it’s best enjoyed fresh as the noodles may absorb too much broth over time.
How should I store leftovers?
Keep them in an airtight container in the refrigerator to maintain freshness.
Can I freeze this dish?
Freezing is not recommended as the noodles may become mushy.
Can I substitute some of the ingredients?
Yes, you can replace shrimp with other proteins or adjust vegetables based on availability.
How long does this recipe take to make?
It usually takes about 30–40 minutes from start to finish.
Is this recipe kid-friendly?
Yes, the mild flavors make it suitable for all ages.
Can I make this dish gluten-free or dairy-free?
Use gluten-free soy sauce to make it gluten-free; it is naturally dairy-free.
What should I serve it with?
It pairs well with rice, fresh vegetables, or light appetizers.
Do I need special equipment?
No, just basic kitchen tools like a pan and a pot.
How do I know when it’s perfectly cooked?
The shrimp should be pink and the noodles tender but not mushy.
Final Thoughts
Pancit Sotanghon Na May Hipon is a simple yet comforting dish packed with flavor.
It’s perfect for quick meals and brings warmth and satisfaction in every bowl.
Full Recipe Card
Ingredients
- 200g sotanghon noodles
- 250g shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, julienned
- 1 bell pepper, sliced
- 2 cups chicken broth
- 2 tablespoons soy sauce
- Salt and pepper to taste
- 2 green onions, chopped
Instructions
- Soak sotanghon noodles in hot water for 15 minutes until soft, then drain.
- Heat oil in a pan over medium heat.
- Sauté onion and garlic until fragrant.
- Add shrimp and cook until pink.
- Add carrot and bell pepper, stir-fry for 2–3 minutes.
- Pour in chicken broth and soy sauce, then bring to a boil.
- Add soaked noodles and mix well.
- Season with salt and pepper, then cook for another 5 minutes.
- Garnish with green onions before serving.
