Pancit Sotanghon

Ingredients for Pancit Sotanghon

• 300 g bean-thread noodles (sotanghon)
• 1 1/2 cups cooked chicken breast, shredded
• 1 cup shrimp, shelled and deveined
• 1 1/2 to 2 cups chicken broth
• 1/4 cabbage, thinly sliced
• 1 small carrot, cut into matchsticks
• 1 cup rehydrated wood ear mushrooms or thinly sliced shiitake
• 1 red onion, finely chopped
• 4 cloves garlic, minced
• 2 tbsp annatto powder
• 2 eggs, beaten
• Fish sauce, to taste
• Freshly ground black pepper, to taste
• Lemon wedges, for serving
• Cooking oil

How to cook Pancit Sotanghon

1. 1.Soak sotanghon in water for no longer than 15 minutes, then drain. Mix annatto powder with 1/4 cup chicken broth.
2. 2.Cook beaten eggs in an oiled pan as a thin scramble; cool and slice into strips. In a wok, sauté garlic and onion over medium heat until fragrant.
3. 3.Stir-fry mushrooms for 1 minute, then cabbage and carrot for 1 minute. Remove vegetables and set aside.
4. 4.Boil remaining broth with shrimp and chicken. Add noodles and annatto broth; stir until liquid evaporates, then stir-fry 2 minutes and season with fish sauce and pepper.
5. 5.Plate noodles, top with vegetables and egg strips, and serve with lemon wedges.