Chicken sotanghon is one of my favorite noodles (like it even more than bihon). It is transparent thin noodles cooked with chicken and vegetables (with little or lots of chicken broth).
Chicken (I’ve used 2 pcs drumsticks) (and did you know that drumstick in Philippines also mean ice cream? the guy thinks it’s funny as it’s neverheard of in UK)
Vermicelli noodles – those transparent noodles
Tofu we weren’t able to use this as it smells funny and tastes weird
Ginger -chopped and mashed
Garlic – chopped
Onions – chopped
2 tbsp Chicken bouillon
Fish sauce, pepper
string beans, cabbage, shrimp, peas or whatever’s left over and tasty.
1. Soak the noodles in water; set aside.
2. Sauté onion, garlic and ginger. Then put the chicken in; cook until it turns brown
3. Pour about a cup of water and chicken bouillon let simmer for about 20-30 minutes or until chicken is tender
4. Pour a little bit of fish sauce and pepper
5. Put the bokchoy and cook for 1 minute
6. Put spinach and cook for another minute
7. Dump the noodles and carrots and cook for a 1-2 minutes
8. Serve and enjoy!
You can also sprinkle some toasted garlic and spring onions on top with a dash of lemon/lime/kalamansi.
Photos, notes and lessons learned:
Noodles available at Carrefour
Soaking the noodles
Lesson learned (for the second time): slice the onion through the root
The picture above is how NOT to cut an onion.
But the guy saves the day! Here’s how to mince an onion.
1. Slice it like so, but without cutting all the way through the root
2. Then slice it sideways, still not cutting the root
3. Then slice it again this way, TA-DAH!! ONION CUBES!!!
PS. I didn’t know that the Pancit (noodles) has so many varieties. Read about it here. The recipe is categorized at #26.