Sotanghon
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.
- 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
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.
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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