Sotanghon Guisado Recipe
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.