SOTANGHON RECIPE
Ingredients :
2 tbsp cooking oil
1 medium onion, sliced thin
4 cloves of garlic, sliced thin
1 Kg boneless chicken, cut into bite size
1 Knorr chicken cube
1/2 tsp ground pepper
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp achuete (annatto) powder
1 large carrot, cut into strips
3 cups water or chicken broth
1 medium bell pepper, cut into strips
200 grams sotanghon noodles, soaked until soft and drained
2 cups chopped cabbage
1 tsp sesame oil
3 stalk green onion, cut into pieces
salt as needed
Instructions :
Using a wok or a wide pan, heat over medium heat and add cooking oil. Saute onion and garlic for about a minute until soft and aromatic. Add boneless chicken and stir to combine. Allow chicken to cook for about 5 minutes.
Add chicken cube, ground pepper, soy sauce and oyster. Stir and allow to cook for few minutes. Add achuete powder and stir to combine. Allow to cook for a minute. Add carrots and water. Cover and bring into a quick boil. Reduce heat to simmer for about 10-15 minutes or until chicken is fully cooked. (Add a cup or more of water as needed as brands of noodles varies)
Add bell peppers and drained sotanghon. Gently stir to combine. Cook over low heat for about 10 minutes or until noodles is fully cooked while stirring gently occasionally.
Add cabbage to the wok and stir. Cover wok and allow cabbage to cook for few minutes. Drizzle sesame oil to the noodles and stir gently to combine. Garnish with green onions and do a quick stir. Transfer in a serving plate and serve while hot with lemon wedges or sliced calamansi. Enjoy!
