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Pancit Sotanghon

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Pancit Sotanghon



Ingredients :

  • 1 cup dried wood ear mushrooms (tenga ng daga)
  • 1 tablespoon vegetable oil
  • 1 clove garlic
  • minced
  • 1 small onion
  • chopped
  • ½ teaspoon achiote powder
  • 1 ¾ cups chopped cooked chicken
  • 2 teaspoons soy sauce
  • 1 teaspoon fish sauce
  • 1 cube chicken bouillon
  • 1 cup water
  • 1 (10.5 ounce) package green bean vermicelli
  • 1 (8 ounce) package shredded cabbage
  • 1 small head bok choy
  • chopped
  • 1 carrot
  • chopped
  • ¼ teaspoon ground black pepper
  • or to taste
  • 1 pinch chili powder (Optional)
  • 2 hard-boiled eggs
  • sliced
  • Methods :

  • Soak mushrooms in a bowl of water.
  • Heat oil in a saucepan over medium-high heat. Add garlic; cook until browned, about 2 minutes. Transfer garlic to a bowl. Saute onion and achiote powder until onion is translucent, about 5 minutes. Add chicken, soy sauce, and fish sauce. Stir in bouillon cube until dissolved. Add 1 cup water; bring to a boil.
  • Soak vermicelli in a bowl of hot water, 2 to 3 minutes. Drain. Cut noodles to a desired length.
  • Drain mushrooms. Cut into 1-inch pieces.
  • Toss cabbage, bok choy, and carrot into the boiling water in the pan. Add the vermicelli, mushrooms, pepper, and chili powder. Cook, mixing well, until pancit is slightly dried, about 5 minutes. Arrange pancit on a platter. Garnish with the browned garlic and sliced eggs.
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