Sotanghon with Sayote and Giniling

Food can seem especially magical to people on days when they are sick. Oftentimes, a spoonful of a hot, tasty soup can give you the feeling that you are ready to be out of bed, and are filled with energy again. But even if it does not provide that boost, it is usually enough to…

Food can seem especially magical to people on days when they are sick. Oftentimes, a spoonful of a hot, tasty soup can give you the feeling that you are ready to be out of bed, and are filled with energy again. But even if it does not provide that boost, it is usually enough to make you feel at ease again despite illness. Looking for a recipe like this? One of the best I can recommend is Sotanghon with Sayote and Giniling.

You can already tell from the name what kind of ingredients to expect. I especially love the combination of the first two because the softness of both the noodle and the veggie truly taste perfect with most soups. But just to make the dish meatier and just a bit more satisfying, we also involve some ground pork. 

But just in case you end up with extra sotanghon by the end of this recipe, let me introduce you to more food you can make with it!

How to Make Sotanghon with Sayote and Giniling

Let’s start by creating one of the essential ingredients to this dish— annatto oil! Start by pouring 4 tablespoons of cooking oil, and putting 1 teaspoon of annatto seeds in a pan.Apply heat, and gently stir the oil inside. You can turn your heat off when the oil is shimmering. But keep stirring until it turns into an orange-y color. Afterwards, you can take out the annatto seeds. 

Place 5 cloves of garlic in the pan too, and sauté this with your annatto oil. Continue that until the garlic browns.

Add 1 onion you’ve minced, as well as the bottom part of 3 stalks of green onion. Sauté these until these aforementioned components soften. Then you can incorporate 4 ounces of ground pork, which we will sauté too. Continue cooking until the pork becomes brown.

Get 2 teaspoons of fish sauce, and put this in the pan. Stir everything together. And then pour 2 cups of water inside as well. We will cover our pot, and just let everything boil. Don’t forget to get the heat down to the low setting, and then just boil your pork for 2 minutes. Once the time is up, you can pour the remaining water from our 8 cups listed for this recipe inside. Let the mixture boil.

We are now nearing the finish line. You just need to add 4 ounces of sotanghon and 2 chayote we’ve sliced. Just stir these both into the mixture, and then cook them all up for 8 minutes. 

Let’s add some fish sauce and ground black pepper. For these, you can sprinkle in as much as you would prefer. Then just pour the mixture into a serving bowl of choice, and finish it off with a chopped green onion garnish! And then that’s it. All that’s left to do is to serve your lovely Sotanghon with Sayote and Giniling.

Other Ways to Cook with Sotanghon

Pancit Sotanghon Na May Hipon

The sotanghon noodles we work with are also great in a dry dish, such as this one. Pancit Sotanghon Na May Hipon is definitely a favorite in parties and other kinds of gatherings. And that is because it is not only filling, but is also seasoned to perfection with the likes of paprika, ground black pepper, and various toppings that boost its flavor. That includes our meaty Chinese sausage, as well as shrimp.

Chicken Sotanghon Soup

I’m sure you have heard of the famous chicken noodle soup. It is probably one of the most well-known soup recipes out there for its simplicity and perfect warmth. You can think of this dish as chicken noodle soup done the Filipino way. From the sotanghon to the fish sauce, you can definitely taste elements of Pinoy cuisine here while working with the familiar, tasty flavors of your usual chicken soup.

Sardines With Sotanghon And Pechay

In search of an affordable noodle soup that is filled with savor and comfort? You can refer to this Sardines With Sotanghon And Pechay dish then! With the likes of pechay and green onion, you can expect a pretty hearty meal that has tons of flavor because of our sardines in tomato sauce. This is one of the easiest sotanghon dishes to make out there, and will likely take less than a half hour to whip up!

But shifting gears, how about we get to creating our Sotanghon With Sayote and Giniling? You can look forward to a pretty easy process of creating this as it is not too time-consuming, and will mainly involve boiling and cooking up our ingredients.

What did you think of this recipe? Don’t forget to give some feedback in the comments section, as well as ask any questions you might have!

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Sotanghon with Sayote and Giniling

Sotanghon soup with ground pork

Prep: 5 minutes minutes

Cook: 15 minutes minutes

Instructions

• Make the annatto oil by combining 4 tablespoons of cooking oil and 1 teaspoon annatto seeds in a pan. Start heating the pan while gently stirring the oil. Turn the heat off once the oil shimmers. Continue to stir until the oil turns orangey. Remove the annatto seeds.

• Using the annatto oil, sauté garlic until it browns.

• Add the onion and the bottom part of the green onions. Continue to sauté until it softens.

• Add the ground pork. Sauté until it browns.

• Add 2 teaspoons fish sauce. Stir.

• Pour 2 cups water. Cover the pot and let it boil. Reduce the heat to low setting. Boil the pork for 2 minutes.

• Add the remaining water and let it boil.

• Stir-in the chayote, and sotanghon noodles. Cook for 8 minutes.

• Season with fish sauce and ground black pepper.

• Transfer to a serving bowl and garnish with chopped green onion.

• Serve hot. Share and enjoy!

Nutrition Information

Calories: 334kcal (17%) Carbohydrates: 31g (10%) Protein: 7g (14%) Fat: 20g (31%) Saturated Fat: 3g (15%) Polyunsaturated Fat: 5g Monounsaturated Fat: 12g Trans Fat: 0.1g Cholesterol: 20mg (7%) Sodium: 96mg (4%) Potassium: 252mg (7%) Fiber: 2g (8%) Sugar: 3g (3%) Vitamin A: 93IU (2%) Vitamin C: 10mg (12%) Calcium: 54mg (5%) Iron: 1mg (6%)

© copyright: Vanjo Merano