Name: Crispy Sotanghon Guisado Seaweed Roll
Prep time: 1 h
Total time: 1 h
Yield: 6 servings
Ingredients: 4 roasted nori sheets; oil; 2 cups sotanghon noodles; 2 tbsp vegetable oil; 1 tbsp garlic; 1 small white onion; ½ cup celery; ⅓ cup carrots; ¼ kg chicken strips; ⅓ cup green beans; ½ cup cabbage; 2 tbsp soy sauce; 1 tbsp fish sauce; salt; ground black pepper; 1 egg; ½ tsp salt; 2 tbsp potato starch/ cornstarch; 2 tbsp flour; ½ tsp baking soda; 3 tbsp water

Sauté chicken and aromatics

1

In a pan over medium heat, saute the garlic, onion, celery, carrots, and chicken strips for a few minutes. Season with salt and pepper.

Make sotanghon guisado

2

Mix in green beans, cabbage, and sotanghon noodles. Season with soy sauce, fish sauce. Taste and adjust with salt and pepper as needed. Toss until the noodles are evenly seasoned but still dry. Remove from heat and let cool. Cut the noodles a bit.

Make batter

3

In a bowl, mix all the batter ingredients together to make a thick batter.

Assemble roll

4

Take a sheet of seaweed and place it on top of a sushi mat. Spread an even, flat layer of noodles over the seaweed sheet, leaving about ½ inch margin free. Roll up the seaweed tightly and seal. Slice in half. Repeat for remaining noodles and seaweed sheets.

Coat

5

Heat up the oil over medium-high heat while dipping and coating the seaweed noodle rolls in the batter.

Fry

6

Fry a few pieces at a time for only about a minute, to get a crisp and light-colored coating to seal the noodles. Return coated rolls to the oil to fry until golden in color and crispier texture.