Sotanghon

Mung bean glass noodles, soaked cold, in a chicken broth coloured with annatto.

Chicken. Not vegetarian — contains chicken, chicken broth, fish sauce.

Ingredients

• 150 g sotanghon glass noodles
• 600 g chicken thigh, shredded
• 1.5 litres chicken broth
• 2 teaspoons annatto seeds
• 20 g dried wood ear mushrooms
• 1 onion, chopped
• 6 garlic cloves, chopped
• 30 ml fish sauce
• 2 tablespoons oil
• 4 spring onions, sliced

Method

1. THESE ARE NOT WHEAT NOODLES. Sotanghon is made from mung bean starch, it goes glassy rather than soft, and it does not behave like the mami or the misua on this site.
2. SOAK THEM IN COLD WATER for 10 minutes, not hot. Hot water softens the outside before the middle gives, and the strands break into short pieces when you lift them.
3. Soak the wood ear separately in warm water until it opens, then slice it.
4. Warm the annatto seeds in the oil over a low heat for 1 minute until the oil runs orange, then lift the seeds out and throw them away. Left in, they taste dusty.
5. Soften the onion and garlic in that orange oil, add the chicken, the fish sauce and the broth, and simmer 15 minutes.
6. Add the wood ear, then the drained noodles, and give them 3 minutes only. They finish clear, which is how you know they are done.
7. Spring onion at the table.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes