I’m excited to share a version of stir-fried glass noodles (sometimes called pancit sotanghon) that I recently made—packed with vegetables, flavour, and great texture. It’s a versatile dish that I find myself turning to for both casual meals and gatherings. Sotanghon Noodles Stir-Fry

Why You’ll Love This Recipe

I love this recipe because:

The glass noodles have a lovely slippery, soft texture that soaks up flavour while still holding a gentle bite.
It uses a colourful mix of vegetables (cabbage, bean sprouts, celery) which gives freshness, crunch and a bright contrast to the noodles.
It comes together fairly quickly—perfect when I want something satisfying but don’t have hours to cook.
It’s easy to adapt: I can swap in extra veggies, change the protein, or make it more saucy or drier depending on the vibe.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

3 pieces of sausage (about 100 g) — I used a mild flavour, you can choose whichever you prefer.
250 g glass noodles (sotanghon)
2 cups shredded cabbage
1½ cups bean sprouts
2 stalks celery, with leaves
1 shrimp-flavour broth cube (or equivalent shrimp/chicken broth seasoning)
4 cloves garlic, minced
1 onion, chopped
1 red/orange carrot, julienned (optional)
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp cooking oil
¼ tsp ground black pepper
2 tablespoons chopped spring onions (for garnish)
1 lime or calamansi, cut into wedges (for serving)

Directions

Soak the glass noodles in warm water for about 5-10 minutes until softened, then drain and set aside.
Heat the cooking oil in a wide frying pan or wok over medium heat. Add the minced garlic and chopped onion; sauté until fragrant and the garlic is lightly golden.
Add the sausage pieces and cook for about 2-3 minutes until they are lightly browned.
Stir in carrot (if using) and celery. Cook for another minute.
Add the soy sauce, oyster sauce and ground black pepper. Mix well.
Crumble the shrimp-flavour broth cube into about ½ cup hot water, stir to dissolve, and pour the broth mixture into the pan. Bring to a gentle simmer.
Add the cabbage and bean sprouts; stir to combine and cook for about 1-2 minutes until the vegetables start to soften.
Add the drained noodles and toss gently but thoroughly so that the noodles absorb the sauce and mix with the vegetables and sausage. If the mixture seems dry, add a little extra hot water (a few tablespoons) and cover for 1 minute.
Once the noodles are cooked through and the sauce is evenly distributed, turn off the heat. Stir in the chopped spring onions.
Transfer to a serving dish and serve with lime or calamansi wedges on the side for squeezing over.

Servings and timing

This recipe serves 4.

Preparation time: ~10 minutes
Cooking time: ~15 minutes
Total time: ~25 minutes

Variations

Make it vegetarian by omitting the sausage and using vegetable broth and tofu or mushrooms instead.
For a soupy version, simply increase the broth to about 1½ cups and cover the noodles for a minute longer — you’ll get a looser, soup-ier noodle dish.
Add seafood (such as shrimp or squid) for a seafood twist — add these after the sausage step and before the vegetables.
Make it spicier by adding sliced chilli or a dash of chilli sauce when you stir in the sausage.
Use whole-wheat or rice vermicelli instead of sotanghon for a slightly different texture or dietary preference.

Storage/Reheating

To store: After cooking and cooling, place leftovers in an airtight container and refrigerate for up to 2 days.
To reheat: Transfer portions to a pan, add a splash of water or broth (about 2-3 tablespoons) to refresh the noodles, and heat over medium until warmed through. Avoid microwaving for too long without added moisture, or the noodles may become dry.
Do not freeze, as the glass noodles’ texture will degrade significantly after freezing and thawing.

FAQs

What is sotanghon noodles?

Sotanghon is a transparent, glass-like noodle made from mung-bean starch or similar starches. It’s also known as bean-thread or glass/vermicelli noodles. It cooks quickly and soaks up flavours very well.

Can I prepare the noodles in advance?

Yes — you can soak the noodles ahead of time, drain them and keep them covered until you’re ready to add them. But I recommend adding them into the pan close to the end to maintain best texture.

How do I prevent the noodles from sticking together?

After draining the soaked noodles, drizzle a little cooking oil and gently toss to separate them. Also, when you add them to the pan, ensure the sauce is hot and there is enough liquid to help the strands separate as you toss.

Can I make this gluten-free?

Yes — use tamari instead of soy sauce, ensure your oyster-style sauce is gluten-free (or omit and replace with a gluten-free mushroom sauce), and check your sausage ingredients. The noodles themselves are typically gluten-free if pure starch.

What else can I serve with this dish?

I like serving it alongside a fresh cucumber salad, or a light soup on the side. If it’s part of a gathering, adding spring rolls or grilled skewers pairs nicely. The lime or calamansi wedge is also great for a final bright flavour boost.

Conclusion

I hope you enjoy cooking this stir-fried glass-noodle dish as much as I do. It brings together comfort, texture and vibrant vegetables in one plate — a great choice for a weekday dinner or a casual gathering. I like how adaptable it is, so feel free to make it your own. Let me know how it turns out!