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Sotanghon Noodles with Chicken

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
6 servings
Dinner Asian Filipino
Sotanghon Noodles with Chicken
Ingredients
  • 1 (10.5 ounce) package mung bean vermicelli
  • 1 cup dried wood ear mushrooms (tenga ng daga)
  • 1 tablespoon vegetable oil
  • 1 clove garlic, minced
  • 1 small onion, chopped
  • 1/2 teaspoon achiote powder
  • 1 3/4 cups chopped cooked chicken
  • 2 teaspoons soy sauce
  • 1 teaspoon fish sauce
  • 1 cube chicken bouillon
  • 1 cup water
  • 1 (8 ounce) package shredded cabbage
  • 1 small head bok choy, chopped
  • 1 carrot, chopped
  • 1/4 teaspoon ground black pepper, or to taste
  • 1 pinch chili powder
  • 2 hard-boiled eggs, sliced
Instructions
1
Submerge vermicelli in a bowl of boiling water for 2 to 3 minutes. Drain and cut the noodles into your preferred length, then set them aside. Next, immerse mushrooms in a separate bowl of water to rehydrate them and let them sit for a while.
2
Heat oil in a saucepan over medium-high heat, then sauté garlic until it turns golden brown, approximately 2 minutes. Transfer the garlic to a separate container and reserve it for garnish purposes. Add onion and achiote powder to the saucepan, stirring constantly until the onion becomes translucent, roughly 5 minutes. Introduce chicken, soy sauce, and fish sauce into the mixture, stirring until the bouillon is fully incorporated. Pour in 1 cup of water and bring the mixture to a rolling boil.
3
Once the mushrooms have softened, cut them into 1-inch pieces and set them aside. Combine cabbage, bok choy, and carrot in the boiling water mixture. Add vermicelli, mushrooms, black pepper, and chili powder to the pot, stirring constantly until the pancit is slightly dry, approximately 5 minutes. Transfer the cooked pancit to a serving platter and garnish it with egg slices and browned garlic.