Pancit Sotanghon
Description
Pancit sotanghon is a Filipino dish with mung bean noodles mixed with wood ear mushrooms, bok choy, and leftover chicken.
Ingredients
•
1 (10 1/2 ounce) package mung bean vermicelli
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1 cup dried wood ear mushrooms (tenga ng daga)
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1 tablespoon vegetable oil
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1 clove garlic, minced
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1 small onion, chopped
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1/2 teaspoon achiote powder
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1 3/4 cups chopped cooked chicken
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2 teaspoons soy sauce
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1 teaspoon fish sauce
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1 cube chicken bouillon
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1 cup water
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1 (8 ounce) package shredded cabbage
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1 small head bok choy, chopped
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1 carrot, chopped
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1/4 teaspoon ground black pepper, or to taste
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1 pinch chili powder
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2 hard-boiled eggs, sliced
Directions
1
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.
2
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.
3
Drain softened mushrooms and cut into 1-inch pieces.
4
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.