This Chicken Sotanghon Soup is another great and delicious variation of Chicken Noodle Soup which usually uses egg noodles while in this recipe we will be using Sotanghon or “vermicelli” noodles. They are generally sold in dried form and soaked to reconstitute. This dish is actually known as Comfort Food, because of its ample and heart-warming taste and best served during cold and rainy weather it is also very pleasant to eat because of the orange color of its soup with chunks or bite-sized chicken and the long noodles.
Chicken Sotanghon Soup Tips and Preparation
Chicken Sotanghon Soup is very affordable and simple to prepare to start with the sauteing of onions, garlic and Kinchay or celery and the addition of crispy vegetables and delectable toppings. Tip, you can use left over chicken for this recipe. Indeed! it is a budget-friendly meal. Some mommies prepared this during merienda and said to be very good for the kids and a perfect snack for weight-watchers. Nothing warms the body and nourishes the soul than a bowl of hot chicken sotanghon soup.
More About Sotanghon
In the Philippines, we have a lot of instant cups of Chicken sotanghon soup, but of course, it is better when cooked at home. Sotanghon has a lot of names, like Tang Hoon, Cellophane noodles, Chinese vermicelli, Crystal noodles, Bean thread and Glass noodles. This noodles are very versatile and commonly used in several types of dishes such as fried noodles, soups and even in dim sums. In the past, these were considered as expensive noodles because it is imported from Hongkong and China and served only during special occasions.
Aside from its delicious taste, these noodles have an excellent source of carbohydrates, although they seem lighter than other kinds of pasta, would you believe that they have about the same amount of carbs as regular spaghetti? and even though they are rich in carbohydrates, they do not cause a little effect in blood sugar. We could also get some amount of protein, fat, vitamin C and A and calories.
- 3.5 ounces (100 grams) dried sotanghon or mung bean noodles
- 2 tablespoons achuete oil
- 2 cloves garlic, crushed
- 1 small onion, chopped
- 1 cup julienned (cut into thin long, strips) carrot
- 1 cup julienned (cut into thin long, strips) green cabbage
- ½ pound boneless chicken breast, boiled and shredded
- 6 cups chicken or pork stock
- 2 tablespoons fish sauce
- salt and freshly ground pepper to taste
- green onions, thinly sliced
- Soak sotanghon noodles in water for at least 10 minutes. When the noodles have softened cut them into shorter lengths using a pair of kitchen shears. Keep them in water and set aside.
- Heat achuete oil in a large pot over medium-high heat.
- Saute garlic until lightly browned. Add onions and saute until fragrant and softened.
- Add carrots, cabbage, and shredded chicken breast.
- Toss to coat chicken and vegetables with oil.
- Add chicken stock.
- Drain noodles and add them to the pot.
- Add fish sauce.
- Bring to a boil and simmer until vegetables and noodles are cooked.
- Season with salt and freshly ground pepper to taste.
- Garnish with green onions and chicharron and serve hot.
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