From Hong Kong and China, the Philippines has once again adapted a foreign dish and converted it into one of the Philippine cuisines. Translucent Sotanghon is made from mung bean and is also known as rice noodles.
But the dish has been in our culture so much, that you have to admit, it’s getting old. Well, if you want to spice up your ordinary Sotanghon Guisado, here’s the perfect recipe for you. This calls for different toppings that screams ‘delicious’! Try this recipe now!
- 1 head garlic, minced
- 4 tablespoons oil
- 1 piece small onion, minced
- 1 tablespoon atsuwete powder
- 200 g shrimp, skin removed
- 250 g chicken breast
- 1 carrot, sliced thinly
- 1/4 cup snow peas, sliced
- 250 g of dry sotanghon (Vermicelli) noodles
- 4 teaspoons soy sauce
- 4 tablespoons fish sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 green onion, sliced
- 1/2 cup tengang daga (Mushrooms), soaked in water to soften
- Boil the chicken in a pot and cover with two-inches of water.
- Season with salt and pepper.
- Bring to a boil and reduce heat to a simmer. Cook until tender.
- Meanwhile, soak the pancit sotanghon noodles in warm water for 10 minutes
or until soft.
- When the chicken is done, remove from the pot and let it cool.
- Strain the broth and set aside.
- Remove chicken skin and cut meat into thin strips.
- In a wok or skillet, heat the oil.
- Sauté the garlic and onion until soft.
- Add the shrimp, and cook until pink.
- Add the chicken meat and stir-fry.
- Add tengang daga (mushrooms).
- Bring to a boil over high heat.
- Stir in the carrots and snow peas.
Cook until the vegetables are crisp-tender.
- Add the pancit sotanghon noodles.
- Season with the soy sauce and fish sauce.
- Simmer until the noodles are heated through, about one minute.
- Add salt and pepper, if desired.
- Garnish with green onion slices and serve.