Sotanghon Guisado Recipe

• 250g of dry sotanghon (Vermicelli) noodles
• 250g chicken breast
• 200g shrimp, skin removed
• 1 head small garlic, minced
• 1 pc small onion, minced
• 1 green onion, sliced
• 1/2 cup tengang daga (mushrooms), soaked in water to soften
• 1 carrot, thinly sliced
• 1/4 cup snow peas, sliced
• 1 tbsp atsuete (annatto) powder
• 4 tsp soy sauce
• 4 tbsp fish sauce
• salt and pepper, to taste
• 4 tbsp cooking oil

1. Put the chicken in a pot and cover it with two inches of water. Season with salt and pepper.
2. Bring to a boil and reduce heat to a simmer. Cook until tender.
3. Meanwhile, soak the pancit sotanghon noodles in warm water for 10 minutes or until soft.
4. When the chicken is done, remove it from the pot and let it cool.
5. Strain the broth and set it aside.
6. Remove chicken skin and cut meat into thin strips.
7. In a wok or skillet, heat the oil.
8. Sauté the garlic and onion until soft.
9. Add the shrimp, and cook until pink.
10. Add the chicken meat and stir-fry.
11. Add tengang daga (mushrooms).
12. Bring to a boil over high heat.
13. Stir in the carrots and snow peas. Cook until the vegetables are crisp-tender.
14. Add the pancit sotanghon noodles.
15. Season with soy sauce and fish sauce.
16. Simmer until the noodles are heated through, about one minute.
17. Add salt and pepper, if desired.
18. Garnish with green onion slices.
19. Serve and enjoy your sotanghon guisado recipe!

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