Sotanghon is served only on special occasions. This mungbean noodle (Pancit Sotanghon) is more expensive than other noodles.

Estimated cooking time: 1 hour

Makes 6 servings

• 2 garlic cloves, minced
• 2 tablespoons oil
• 1 small onion, minced
• 1 teaspoon paprika
• 6-ounces shrimp
• 1 carrot, chopped
• 1/4 cup snow peas, sliced
• 120 g. of dry sotanghon (vermicelli) noodles
• 2 teaspoons soy sauce
• 2 tablespoons fish sauce
• 1/4 teaspoon salt

• 1/8 teaspoon pepper
• 1 green onion, sliced
• 1 pound chicken
• ½ cup tengang daga(mushrooms), soaked in water to soften
  

• Place the chicken in a pot and cover with water by about 2-inches.
• Bring to a boil and reduce heat to a simmer.
  
• Cook the chicken, skimming off any foam that forms. Cook until tender, about 30 to 35 minutes.
• Meanwhile, soak the Pancit Sotanghon noodles in warm water for 10 minutes or until soft. Cut into 4-inch pieces.
• When the chicken is done, remove from the pot and let cool.
  
• Strain the broth and set aside. Remove chicken skin and cut meat into thin strips.
• In a wok or skillet, heat the oil. Sauté the garlic and onion until soft. Add the shrimp, and cook until pink. Add the chicken meat and stir-fry for 30 seconds. Add the paprika and 2 cups of the reserved chicken broth.
• Add tengang daga(mushrooms). Bring to a boil over high heat. Stir in the carrots and snow peas. Cook until the vegetables are crisp-tender, about 2 minutes.
  
• Add the Pancit Sotanghon noodles. Season with the soy sauce and fish sauce. Simmer until the noodles are heated through, about 1 minute. Add salt and pepper, if desired.
  
• Garnish with green onion slices and its ready to be served.

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