Sotanghon Guisado Recipe

Ingredients:

1 head garlic, minced4 tablespoons oil1 piece small onion, minced1 tablespoon atsuwete powder200 g shrimp, skin removed250 g chicken breast1 carrot, sliced thinly1/4 cup snow peas, sliced250 g of dry sotanghon (Vermicelli) noodles4 teaspoons soy sauce4 tablespoons fish sauce1/2 teaspoon salt1/2 teaspoon pepper1 green onion, sliced1/2 cup tengang daga (Mushrooms), soaked in water to soften

Cooking Instructions:

Boil the chicken in a pot and cover with two-inches of water.Season with salt and pepper.Bring to a boil and reduce heat to a simmer. Cook until tender.Meanwhile, soak the pancit sotanghon noodles in warm water for 10 minutes or until soft.When the chicken is done, remove from the pot and let it 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.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.Add the pancit sotanghon noodles.Season with the soy sauce and fish sauce.Simmer until the noodles are heated through, about one minute.Add salt and pepper, if desired.Garnish with green onion slices and serve.

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