Pancit Sotanghon Guisado

Ingredients

Measure and prepare everything before you begin cooking.

• 250 g sotanghon glass noodles
• 350 g boneless chicken thighs, sliced
• 6 dried shiitake mushrooms, soaked
• 2 cups shredded cabbage
• 1 carrot, julienned
• 150 g green beans
• 2 cups chicken stock
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• garlic, onion and black pepper
• 1–2 tbsp neutral cooking oil, as needed

Instructions

1. 1

   Wash and cut all vegetables first, portion the protein, and measure the liquids and seasonings. Keep salt, fish sauce, soy sauce and pepper beside the stove so you can season gradually rather than all at once.

2. 2

   Set a heavy pot, wok or deep frying pan over medium heat. Add 1–2 tablespoons of cooking oil unless the recipe begins with a fatty cut of meat. Soak the glass noodles until pliable, drain, and cut once or twice for easier serving.

3. 3

   Brown the chicken with garlic and onion; add mushrooms and vegetables, keeping them slightly crisp.

4. 4

   Lower the heat before the final seasoning. Taste the broth or sauce first, then add salt, fish sauce, soy sauce or black pepper a little at a time. Remember that soy sauce, bagoong and fish sauce already contain salt.

5. 5

   Pour in stock and seasonings, add noodles, and toss over medium heat until translucent and the liquid is absorbed.

6. 6

   Turn off the heat and let the dish stand for 3–5 minutes so the flavours settle. Taste once more before serving and offer calamansi, fish sauce or pepper at the table when appropriate.