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.
- 1 1/2 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 1/2 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.
This is also good with bola bola. You stanghon soup is making me hungry already. 🙂
Those shrimp look so great! Wonderful soup – thanks for this.
Love the look of that rich and tasty broth. Now that fall is approaching soups are going to be part of our meals as they are so warm and comforting.
I love these noodles and how you’ve used them in this dish. Can’t wait for the weather to cool off here so that a hot soup sounds appealing. 🙂
I can imagine those noodles sucks up all the deliciousness from the soup and must be really yummy!
sarap nman! like the shrimp!
What a hearty dish…A complete meal suitable for busy week days.
Oh so comforting!! I love a good noodle soup 🙂
This sounds delicious!
Comfort food. It was a family tradition to have this on Christmas. I hope to pick it up once I have a family.
Koreans do not use this type of noodle for jap chae… They use potato starch noodles.
I know some do but its not as popular as the potato starch ones.