Sotanghon – Chicken and Pork Vermicelli Recipe
250 g sotanghon (glass or cellophane) noodles
2 tablespoons oil
1 small onion, chopped
3-4 garlic cloves, crushed
250 g diced lean pork
250 g sliced chicken breast or thigh fillet
1 carrot, sliced into 1-cm rounds
100g string beans, cut diagonally into 1-cm pieces
½ head medium cabbage, cut into thin strips
5-6 pieces fresh shiitake mushrooms, remove stem and cut into strips
750 ml chicken stock
2 tablespoons soy sauce
2 scallions and 1 red chili, cut into 1-inch thin strips, to garnish
3-4 calamansi, sliced in half
Place the noodles in a bowl of water to soak for 15 minutes. Meanwhile, heat oil in a wok and sauté onion until transparent. Add garlic and sauté until fragrant. Brown the diced pork in same wok, then add the sliced chicken and fry for a further 2 minutes. Stir in the carrot rounds, string beans, cabbage and mushrooms. Cook, stirring to mix ingredients, for about 5 minutes. Pour in the 750 ml chicken stock. Drain the noodles and, with kitchen scissors, cut into smaller pieces (if desired). Add the noodles to the wok. Season with soy sauce and stir mixture well. Let simmer over low heat for 10 minutes or until most of the liquid has been absorbed.
Transfer to a serving platter and garnish with scallions and red chili strips. Serve with calamansi.
Note: If using dried shiitake mushrooms, soak the mushrooms in warm water for about 20 minutes to soften, remove the stem and cut into strips before adding to the dish.