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Chicken Vermicelli (Sotanghon) Recipe

Chicken Vermicelli (Sotanghon) Recipe

Chicken Vermicelli (Sotanghon) Recipe

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.

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

Method :

    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. 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 dried noodles and cook for 3 minutes. Season with the fish sauce and pepper, and stir to mix well.
    3. 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.

Note : If using Annatto Water in the dish, reduce the amount of stock called for in the recipe by 1/2 cup (125 ml).

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