Chicken Sotanghon Soup Recipe, Sotanghon Noodles is the Filipino name for the bean thread noodles also known as cellophane noodles or chinese vermicelli noodles which is made from mung beans. It is thin, like vermicelli, almost transparent, smoother and more slippery than most other noodles. Used not only in soups but also in lumpia (spring rolls) and pancit (chowmein-like dish).

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Servings: 4

Chicken Sotanghon Soup Ingredients:

• 200 gm sotanghon (bean thread) noodles
• 1 cup chopped or flaked cooked chicken meat (you can use left over chicken meat)
  
• 6-7 cups chicken stock
• 2 Tbsp oil
• 1/2 head of garlic – minced
• 1/2 medium onion – sliced
• 1 Tbsp patis (fish sauce)
• 4 dried Chinese black mushrooms (shiitake)
• chopped green onions

• 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.
  

• Heat oil in a pot. Saute garlic and onion in low to medium heat. Make sure the garlic is not burned.
  

• Add chicken meat, mushrooms and patis. Cover and simmer for 3 minutes.
  

• Add chicken stock and bring to boil.
  

• Drop the sotanghon noodles in the soup and simmer for about 3 minutes or until noodles are tender and cooked. You may at an early stage cut the noodles with scissors to shorten lengths and make it more manageable to handle.
  

• Garnish with chopped green onions.
  

• Serve hot with combined lemon juice and patis on the side.

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Pansit Bam-i or Bam-e is a noodle dish originated in Cebu made with a combination of canton (egg noodles) and sotanghon (vermicelli or bean thread noodles), and a number of vegetables and spices, which gives it an interesting texture and distinct taste.

Prep time: 30 – 45 minutes
Cooking time: 45 – 60 minutes
Servings: 8 – 12

Pansit Bam-i or Bam-e Recipe Ingredients:

• 1/2 kilo canton noodles
• 300 grams sotanghon noodles
• 1/4 kilo chicken breast
• 1/2 kilo lean pork
• 1/2 kilo shrimps
• 4 pieces Chorizo bilbao (or Chinese sausage)
• 5 cloves garlic, crushed
• 1 medium onion, sliced
• 1 medium red pepper, sliced
• 1 medium green pepper, sliced
• 1 cup brocolli heads
• 1 cup cauliflower heads

• 1/2 cup carrots, jullienned
• 1/2 cup snow peas
• 1/2 cup shredded cabbage
• 1/2 cup tenga ng daga (dried wood ear mushroom), chopped
• 4 tablespoons soy sauce, divided
• 2 tablespoons cane vinegar
• 4 tablespoons cooking oil
• 1 teaspoon brown sugar
• 1/2 teaspoon ground black pepper
• 1/4 cup sliced spring onions for garnishing (optional)

• Boil the chicken breast in 2 cups of water with a dash of salt, and shred (or slice into 1/2-inch strips).
  

• Set aside the broth for use later. Meanwhile, marinate the pork in 2 tablespoons of soy sauce and cane vinegar. Let stand for at least 10 minutes, then slice into 1/2-inch strips.
  

• Slice the chorizo. Place it in a frying pan on medium heat until cooked in its own oil, turning occasionally. (Do not add any cooking oil to the chorizo.) Once cooked, set aside.
  

• Peel the shrimps and fry in cooking oil until pink. Once cooked, take the shrimp out of the pan using a slotted spoon. Cut into small pieces and set aside. Do not throw the oil away. (You may also want to set aside a few pieces of whole shrimp for garnishing).
  

• Saute the garlic and onions on medium heat in the oil used for frying the shrimp.
  

• Add the chicken and the pork, and saute for 5 minutes. Add the green and red peppers, brocolli, cauliflower, carrots, snow peas, and cabbage. Saute for another 5 minutes.
  

• Add one cup of the chicken broth that you had earlier set aside. Make sure you use enough broth to cover your meat-and-veggies mixture. Add 2 tablespoons s of soy sauce and 1 teaspoon of brown sugar. Mix together, and boil for 10 minutes.
  

• While waiting for the broth to boil, soak the sotanghon and cut according to your desired size. In a separate container, soak the mushrooms and then chop coarsely.
  

• Once the broth has boiled, add the sotanghon and the mushrooms, and mix thoroughly.
  

• After 5 minutes, add the canton noodles, and mix for another 10 – 15 minutes, until the canton noodles are soft. By this time, most of the broth should have dried up (or more precisely, they’ve been absorbed by the noodles).
  

• Add a dash or so of soy sauce to taste. Do not use salt!
  

• Add the fried chorizo pieces and ground black pepper, and mix for another 5 minutes.
  

• Garnish with spring onions, and serve with calamansi (Philippine lemon), or lemon.

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Pancit Malabon Ingredients:

• 1/2 cup vegetable or corn oil
• 1 teaspoon salt
• 1 tablespoon finely minced garlic
• 1/2 teaspoon freshly ground pepper
• 1 cup diced tokwa or bean curd sold in Oriental food stores)
• 1/2 cup diced lean pork
• 1 cup shelled oysters
• 1 pound bihon or rice noodles (sold in Oriental food stores)
• 1/2 cup squid, cut into rings

• Sauce:
  • 2 tablespoons oil
  • 1 cup finely minced onion
  • 2 tablespoons anatto water
  • 2 tablespoons cornstarch
  • 1 cup shrimp juice
  • 1/2 cup tokwa or bean curd, mashed
  • 3 tablespoons patis or salt

• Garnish:
  • 1 cup pork cracklings, pounded to powder
  • 1/2 cup smoked fish, finely flaked (or smoked oysters)
  • 1/2 cup finely minced scallions
  • lemon slices

• In a large skillet, heat oil and saute garlic till brown.
  

• Add bean curd, pork, oysters and squid.
  

• Set aside.
  

• In the same skillet, cook the sauce, using the leftover oil.
  

• Heat the oil.
  

• Saute garlic and onion.
  

• Cook till garlic is brown and onion is transparent.

• Add the anatto water.
  

• Dissolve the cornstarch in the shrimp juice and add to the mixture.
  

• Add the bean curd and simmer over moderate heat until the mixture is thick.
  

• Season with patis (fish sauce) and pepper.

• Turn off the heat and set aside.
  

• Soak the noodles in hot water for about 5 minutes or until soft.
  

• Drain and transfer to a platter.
  

• Pour the sauce on top.
  

• Garnish with pork cracklings, smoked fish flakes and scallions.
  

• Serve hot with lemon slices and patis or salt.
  

• Serves 4.

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Pancit Lomi Guisado, Thick egg noodles sauteed with vegetables and enriched with eggs

Preparation Time: 00:15
Cooking Time: 00:10
Servings: 6-8

• 2 tbsp cooking oil
• 1/2 cup carrots thinly sliced
• 1/2 cup thinly sliced Baguio beans
• 2 cups cabbage shredded
• 1 8g MAGGI MAGIC SARAP
• 1/4 cup chopped celery
• 1 cup water
• 250 grams lomi noodles blanched
• 2 whole eggs beaten

• Heat oil, sauté carrots and baguio beans for 3 minutes.
  

• Add cabbage and cook for another 2 minutes.
  

• Stir in MAGGI Flavor-It Super Ginisa Mix and celery. Pour in water and simmer for 3 minutes.
  

• Toss in lomi and beaten eggs, mix to coat lomi with the sauce and eggs and cook for 5 minutes more.
  

•     Serve hot.
  

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