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Sotanghon Recipe
Chicken Vermicelli

Noodles signify long life and Filipinos consume an abundance of them. This is a popular Chinese-influenced dish in which cellophane (glass) noodles made from mung beans are the main ingredient.

kusina ingredients
  • 4 tablespoons oil
  • 8 cloves garlic, minced
  • 1 large onion, diced
  • 1 chicken breast, boiled and sliced into strips
  • 10 dried black Chinese mushrooms, soaked in warm water to soften, drained and thinly sliced
  • 3 cups (750 ml) Chicken Stock or 11/2 teaspoons chicken stock granules mixed with 3 cups (750 ml) hot water
  • 1/2 cup (125 ml) Annatto Water
  • 1/2 small carrot, cut into matchsticks
  • 1/2 leek, cut into matchsticks
  • 1 bunch Chinese celery leaves or Italian parsley, thinly sliced
  • 6 oz (175 g) dried cellophane (glass) noodles (sotanghon), soaked in water for
  • 10 minutes to soften and then cut into 6-in (15-cm) lengths
  • 11/2 tablespoons fish sauce (patis) or 
  • 1 teaspoon salt
  • Freshly ground black pepper, to taste
  • Spring onion, thinly sliced, to garnish
  • Kalamansi limes or regular limes, halved, to serve

kusina instructions
1 Heat the oil in a wok and stir-fry the garlic until golden brown, then stir-fry the onion until translucent. Add the chicken and mushrooms, and stir-fry for another 2 minutes. 

2 Add the stock and Annatto Water, if using, and bring to a boil. Add the carrot, leek and celery leaves, and cook for 3 minutes.
3 Add the dried noodles and cook for 3 minutes. Season with the fish sauce and pepper, and stir to mix well.

4 Remove from the heat and transfer the food to a serving platter. Garnish with freshly sliced spring onion and serve hot with limes on the side.

Serves 4–6 
Preparation time: 36 mins 
Cooking time: 15 mins



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