Time
35 min
Serving
6 persons
Calories
329
This Filipino pancit sotanghon recipe is made with vegetables and leftover boiled chicken.
Ingredients
- mung bean vermicelli: 1 pack (10.5 ounce pack)
- wood ear mushrooms (tenga ng daga): 1 cup (dried)
- vegetable oil: 1 Tbsp
- clove garlic: 1 piece (minced)
- onion: 1 piece (chopped)
- achiote powder: 0.5 tsp
- ¾ cups chopped cooked chicken: 1 piece
- soy sauce: 2 tsp
- fish sauce: 1 tsp
- cube chicken bouillon: 1 piece
- water: 1 cup
- cabbage: 1 pack (8 ounce pack, shredded)
- head bok choy: 1 piece (chopped)
- carrot: 1 piece (chopped)
- ground black pepper: 0.25 tsp (to taste)
- pinch chili powder: 1 piece (optional)
- hard-boiled eggs: 2 piece (sliced)
Metric Conversion
Stages of cooking
-
Soak vermicelli in a bowl of hot water, 2 to 3 minutes. Drain. Cut noodles to desired length; set aside. Soak mushrooms in a second bowl of water; set aside to soften.
-
Heat oil in a saucepan over medium-high heat. Cook and stir garlic in hot oil until browned, about 2 minutes. Remove garlic to a bowl and set aside for garnish. Add onion and achiote powder to the saucepan and sauté until onion is translucent, about 5 minutes. Add chicken, soy sauce, and fish sauce. Stir in bouillon until dissolved. Pour in 1 cup water and bring to a boil.
-
Drain softened mushrooms and cut into 1-inch pieces.
-
Toss cabbage, bok choy, and carrot into boiling water mixture. Add vermicelli, mushrooms, black pepper, and chili powder. Cook, mixing well, until pancit is slightly dried, about 5 minutes. Transfer pancit to a platter. Garnish with egg slices and browned garlic.
