Sotanghon noodles is a Filipino name for the bean thread noodles. Bean thread noodles, also known as cellophane noodles or chinese vermicelli noodles, is made from mung beans. It is thin and transparent, smoother and more slippery than most other noodles. It is used not only in soups but also in lumpia or spring rolls and pancit or egg noodles dish.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Servings: 4
Ingredients:
200 gm sotanghon (bean thread) noodles
1 cup chopped or flaked cooked chicken meat or left over chicken meat
6 to 7 cups chicken stock
2 tbsp oil
1/2 head minced garlic
1/2 medium onion, sliced
1 tbsp patis or fish sauce
4 dried Chinese black mushrooms or shiitake
1 teaspoon chopped green onion leaves
Preparations:
1. Soak the dried mushrooms in hot water for about 15 minutes. Remove and squeeze out excess water. Cut and discard stems, slice caps into fourths.
2. Heat oil in a pot. Saute garlic and onion in low to medium heat. Be careful not to burn the minced garlic.
3. Add flaked chicken meat, mushrooms and patis or fish sauce. Cover and simmer for 3 minutes.
4. Add chicken stock and bring to boil.
5. Add the sotanghon noodles in the soup. Simmer for about 3 minutes or until noodles are tender and cooked. You may cut the noodles with scissors to shorten the lengths before you start to cook. The shortened noodles make it more manageable.
6. Garnish with chopped green onions.
7. Serve hot with combined lemon juice and patis on the side.
