Sotanghon also known as Cellophane noodles, Chinese vermicelli, Tang Hoon, Bean Threads, Bean Thread Noodles, Crystal Noodles, or Glass noodles is a type of transparent noodles which are made out of mung beans (green beans). This type of noodle is widely used in East and South East Asian Cuisine such as the Korean Jap Chae, Chinese Jiaozi or Bing, Vietnamese Spring rolls and Thailand’s Yum Woon Sen.
A very versatile noodle which is commonly used in several types of dishes such as soups, fried noodles, spring roll stuffing and even in dim sums. In this recipe I will use it in a popular soup in Philippines which is a Filipino version of the chicken noodle soup called sotanghon soup, a very heart-warming dish best enjoyed in cold and rainy season.
- 1½ cups Flaked Chicken Meat (Cooked)
- 250g medium sized shrimps, shelled
- 1 cup rehydrated wood ear fungus, sliced
- 150 g Sotanghon noodles
- 1 carrot, thinly sliced
- 6 garlic cloves, minced
- 1 red onion, chopped
- 4-5 cups Shrimp Stock (you can do this by boiling the shrimp heads and shells and pounding them with mortar and pestle when cooked)
- 4-5 cups Chicken Stock (you can use the stock from boiling the chicken you just flaked)
- 1 tbsp powdered Annatto (Atsuete) Powder
- Fish Sauce
- White Ground Pepper
- Fried garlic
- In a pot add oil and sauté garlic and onions.
- Add 4 cups Shrimp Stock, 4 cups Chicken Stock and wood ear fungus then bring to a boil.
- Add Chicken and Noodles and cook for 4 minutes.
- Add Shrimps and cook for additional 3 minutes. Add additional stock if needed.
- Get ½ cup soup from the pot and place it in a cup, add the annatto powder and stir until dissolved.
- Add the Annatto mixture and carrots to the soup, turn off the heat, season with fish Sauce and white ground pepper the top with toasted garlic.