A quick-cooking, one-pan, comforting Filipino dish, this pancit sotanghon from chef Lord Maynard Llera at Kuya Lord in Los Angeles—one of our Best New Restaurants of 2023—features a brothy base that tastes like it requires hours of simmering to build. Instead, it relies on a few powerful pantry items: soy sauce, fish sauce, and ultra-savory Maggi Savor liquid seasoning. At Kuya Lord, Llera uses vermicelli noodles in his pancit sotanghon rather than glass noodles, and offers diners the option to add a luxe topping to the already fully loaded dish: lechon kawali (twice-cooked pork belly), prawns, or both.
If you have a leftover cooked chicken breast from another recipe sitting in your refrigerator, these noodles make a great place to use it up. Alternatively, you can poach, roast, or pan-sear a piece especially for this dish—or shred part of a store-bought rotisserie chicken.
What you’ll need
Maggi Seasoning
$3 At Amazon
Large Pot
$65 At Amazon
Pyrex 4-Cup Measuring Cup
$8 At Bed Bath and Beyond
Measuring Spoons
$10 At Bon Appétit Market
Recipe information
Total Time
25 minutes
Yield
4–6 servings
Ingredients
Preparation
Step 1
Heat 2 Tbsp. vegetable oil over medium-high in a large pot. Cook 1 medium onion, thinly sliced, and 1 medium carrot, cut into 2"-long matchsticks, stirring occasionally, until slightly softened, about 2 minutes. Add 2 celery stalks, thinly sliced, and 4 garlic cloves, thinly sliced; cook, stirring occasionally, until fragrant, about 2 minutes. Add 2 Tbsp. fish sauce, 2 Tbsp. Maggi seasoning sauce, 2 Tbsp. soy sauce, 2 tsp. sugar, ¼ tsp. freshly ground pepper, and 4 cups water. Bring to a boil; cook until reduced by about two thirds, 8–12 minutes.
Step 2
Add 3–4 oz. rice vermicelli noodles and cook, tossing often, until cooked through, 2–3 minutes. Remove from heat; stir in 1 cooked boneless chicken breast, shredded, 1½ cups snow peas, strings removed, and 1 cup thinly sliced cabbage (any kind). Divide among bowls to serve.
Recipe notes
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Recipes From Bon Appétit’s October 2023 Issue
All the recipes featured in BA’s special October Restaurants Issue—including dishes inspired by our favorite dining out experiences, DIY recipes from this year’s Best New Restaurants winners, and so much more.
