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Noodles are one of my must-have kitchen staples. I’ll occasionally run out of rice but I always have a steady stock of miswa, bihon or sotanghon packages in the house. I love that they can be added to various dishes to cheaply extend servings or how they can easily be thrown together with bits of this and that into a quick meal. I’ve extensively enjoyed sotanghon soups during the chilly winter months but now that warmer days are upon us, it’s been pancit sotanghon making regular appearances on my dinner table. Unlike my other pancit recipes which are chock-full of meat and vegetables, my guisadong sotanghon comes with the barest additions but it is satisfying and delicious just the same.
- 2 large chicken leg quarter
- 4 cups water
- 2 small onions 1 onion peeled and quartered; 1 onion peeled and chopped
- 3 cloves garlic 2 cloves peeled and pounded; 1 clove peeled and minced
- 1 thumb-sized ginger pounded
- 1 bay leaf
- 1/2 teaspoon peppercorns
- 1 tablespoon salt
- 3 to 4 pieces black fungus tengang daga
- 1 tablespoon oil
- 6 to 10 snow peas ends trimmed
- 2 medium carrots peeled and julienned
- 2 ribs celery sliced thinly in a bias
- 1 tablespoon fish sauce
- 2 cups chicken broth reserved from cooking the chicken
- 1 teaspoon atsuete powder
- salt and pepper to taste
- 10 ounces sotanghon about 8 coils
- green onion ends trimmed and chopped
- fried garlic bits
- calamansi or lemon cut into wedges
- In a pot over medium heat, combine chicken and water. Bring to a boil, skimming scum that floats on top. When broth clears, add quartered onions, pounded garlic, ginger, bay leaf, peppercorns and salt. Lower heat, cover and simmer for about 20 to 30 minutes or until chicken is cooked through. With a slotted spoon, remove chicken and allow to cool.
- Shred chicken meat and return bones to pot. Continue to simmer broth for about 10 to 15 minutes or until reduced to about 2 to 3 cups. In a colander, drain broth. Discard bones and aromatics.
- In a bowl, combine black fungus and enough water to cover. Soak for about 30 minutes or until softened. Drain from water and with hands, squeeze excess liquid. With a knife, slice into very thin strips.
- In a wide skillet or wok over medium heat, heat oil. Add snowpeas and cook, stirring regularly, for about 10 seconds. Remove from pan and drain on paper towels.
- Add chopped onions and minced garlic and cook until aromatic. Add celery and carrots and cook, stirring regularly, for about 3 to 5 minutes or until tender yet crisp. Add mushrooms and cook for about 1 minute. Add fish sauce and cook for another 1 to 2 minutes.
- Add broth and bring to a boil. Add atsuete powder and stir until well dispersed. Season with salt and pepper to taste. Add shredded chicken and noodles. With tongs, toss sotanghon in broth until softened. Continue to toss for about 3 to 5 minutes or until noodles are cooked through but firm to bite and has absorbed broth.
- Transfer to serving plate and garnish with green onions and fried garlic bits. Serve hot with calamansi.