Sotanghon Guisado (Stir-fried rice sticks) with Beef Strips Recipe

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4 to 6 Medium
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Ingredients (18)

  • 10 oz Rice Sticks
  • 1/3 lb lean beef
  • 2 + 2 tablespoons oil
  • 1/3 of a large eggplant
  • 1 medium onion, finely diced
  • 5 cloves garlic, minced
  • 1 inch ginger, minced
  • 1/2 cup julienne cut carrots
  • 1 teaspoon soy sauce (low sodium)
  • 1 tablespoon fish sauce
  • 1/2 cup chicken or vegetable stock
  • 3 tablespoons spring onions, chopped
  • Lemon wedges

Sauce ingredients

  • 1 teaspoon finely sliced hot chilies or chili flakes
  • 1 tablespoon soy sauce (low sodium)
  • 1 teaspoon fish sauce
  • 1 teaspoon extra virgin olive oil


I made Sotanghon Guisado (Stir-fried rice sticks) with Beef Strips last night and posted some photos on Twitter. I received some requests right away to post the recipe online. Honestly, I was entirely too full, happy, and lazy to type up anything last night. I posted the recipe a little while ago on my blog and thought that I’d share it here as well. I was inspired by a cookbook a dear friend gave me. I hope the recipe is easy to follow. If you have any questions, leave a comment below or chat with me on I Heart Curry (


  1. 1Soak the rice sticks in hot water as per manufacturer’s directions.
  2. 2Slice the beef in thin strips, rinse and drain if necessary. Set aside.
  3. 3Cut the eggplant into 1/2 inch or 1 inch size pieces.
  4. 4Heat up 2 tablespoons of oil in a wok on medium heat. Saute the eggplant pieces till they are lightly golden and soft. Take them out on a plate and set aside.
  5. 5Heat up the rest of the oil in the same pan on medium heat. Add onion, garlic, and ginger. Saute for 2 minutes.
  6. 6Add the sliced beef and continue to saute till the moisture of the beef is cooked off.
  7. 7Add carrots and cooked eggplant. Stir well. Add soy and fish sauce. Saute for a minute.
  8. 8Add stock, lower the heat a bit. Cover and cook till the stock is nearly cooked off. By now your beef should be nicely cooked. If it isn’t, add some hot water to cook the beef well. Leave this saute mix a bit moist, so that it can welcome the noodles in :)
  9. 9Add noodles and toss them in. If your noodles look too dry, add a bit more vegetable or chicken stock and toss. Transfer to a large serving platter. Garnish with spring onions and lemon wedges.
  10. 10To make dipping sauce, mix all ingredients together in a small ramekin or bowl.
  11. 11Serve hot with dipping sauce on the side.
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