clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sinanta 1


  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 1 hour 30 mins
  • Total Time: 2 hours
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Sinanta is a Filipino noodle dish from Cagayan Valley which is prepared with flat egg noodles, rice vermicelli, spring onions, clams, chicken and pork in an annatto infused broth.




  • 1 kg clams
  • 1 kg chicken frames


  • 350 grams miki or flat egg noodles
  • 150 grams bihon (rice vermicelli)
  • 350 g pork shoulder chops, cubed
  • 1/3 cup hibe (dried shrimps)
  • 3 tsp annatto powder
  • 3 pcs shallots, finely chopped
  • 6 cloves garlic, minced
  • fish sauce
  • salt
  • freshly ground black pepper
  • oil
  • spring onions, to garnish


  1. In a pot place chicken frames and salt, pour enough water to cover everything then bring to a boil. Simmer for 30 minutes in low heat.
  2. Add the clams then continue to simmer until clams are cooked and opened.
  3. Using a colander separate stock from the solids. If your chicken frames are meaty, remove the meat then set it aside. Separate meat from the clam shell then set it aside.
  4. In another pot add oil then brown pork pieces.
  5. Add garlic and shallots then sauté until fragrant.
  6. Add annatto powder, hibe and squid balls, then continue to cook for 3 minutes.
  7. Pour the in the stock, add back the pork and chicken meat extracted from the chicken frames if any. Bring it to a boil then simmer for 15 minutes. Top up with water if needed.
  8. Add the separated clam meat then season with fish sauce and freshly ground black pepper. Turn heat off.
  9. Cook flat egg noodles according to packet instructions, drain then set aside.
  10. Cook bihon according to packet instructions, drain then set aside.
  11. Before serving place some bihon and egg noodles in a bowl, top up with soup and meat then garnish with spring onions, serve.