Sotanghon with Sardines and Pechay

Sotanghon with sardines and pechay is a pantry-friendly Filipino noodle dish that can be served as a light ulam or merienda. The glass noodles absorb the tomato and sardine broth quickly, so keep extra hot water nearby and stop cooking while the strands are still springy.

Ingredients

• 100 grams dried sotanghon noodles
• 1 can sardines in tomato sauce, about 155 grams
• 1 tablespoon cooking oil
• 3 cloves garlic, minced
• 1 small onion, sliced
• 1 small carrot, cut into thin strips
• 4 cups water or unsalted broth
• 2 cups chopped pechay
• 1 tablespoon fish sauce, optional
• Black pepper and calamansi to serve

Measure and prepare everything before heating the pan. This keeps the cooking sequence steady and prevents garlic, onion or other aromatics from burning while the next ingredient is being cut.

Prepare safely

Wash fresh produce under running water before cutting. The FDA recommends plain running water and advises against using soap or detergent on produce. Use clean utensils and a clean board. Keep raw chicken, pork, fish and their juices away from vegetables that will not be cooked further.

Thaw frozen meat or seafood in the refrigerator, in cold water changed regularly, or in the microwave when it will be cooked immediately. Do not thaw perishable food on the counter. Open canned ingredients only from cans that are not leaking, swollen, badly rusted or deeply dented at the seams.

Soften the noodles and prepare vegetables

Soak sotanghon in room-temperature water according to its package, usually 8 to 10 minutes, then drain. Cut long strands with clean kitchen scissors if easier serving is desired.

Separate pechay stems from leaves because the stems need a little more cooking. Wash both thoroughly under running water and drain.

Cook the sardine base

Heat oil in a pot and sauté garlic and onion. Add the carrot and pechay stems, then stir for 2 minutes. Pour in the sardines with their sauce and break the fish into large pieces.

Add the water or broth and bring it to a gentle boil. Taste before adding fish sauce because canned sardines can be salty.

Finish the noodles without overcooking

Add the drained sotanghon and simmer for 3 to 5 minutes, stirring gently, until transparent and tender. Add pechay leaves in the final minute. If the noodles absorb too much liquid, add a little hot water.

Season with pepper and serve with calamansi. For a soupier pantry version, try misua with sardines and patola.

Adjustments and serving ideas

Add cabbage or sayote for more vegetables, or use canned mackerel in tomato sauce. Follow the noodle package timing because thickness varies considerably between brands.

Taste only after ingredients that require cooking are fully done. Add salt, fish sauce or soy sauce gradually because canned products, broth cubes and condiments can already contribute considerable sodium. Serve with freshly cooked rice or the suggested accompaniment while the dish is hot.

Storage and reheating

Transfer leftovers to shallow covered containers and refrigerate within two hours, or within one hour when the surrounding temperature is above 32°C. Use refrigerated leftovers within 3 to 4 days. Reheat only the portion needed until it is steaming hot throughout.

Discard food left out beyond the safe limit. Smell and appearance cannot prove that food is safe. Freeze portions promptly when they will not be eaten within the refrigerator window, label the date, and thaw safely before reheating.

Yield: 4 servings. Prep time: about 15 minutes. Cook time: about 20 minutes.

Food-safety references

• FDA: Safety checks for canned food
• FDA: Selecting and serving produce safely
• FDA: Safe food storage

Recipe reviewed: 10 October 2026.