Sotanghon (vermicelli) with chicken & wood ears
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While most cooks soak the sotanghon noodles in cold water prior to cooking, I prefer to add the dry noodles to the pan and make them absorb as much chicken stock as they can. This way, the cooked dish is more flavorful. For good soup stock, do not use chicken fillets. Use a whole chicken, with the bones. Most of the flavor come from the bones.
Leeks have a stronger flavor than onion leaves and take longer to cook. You will need to add them to the skillet earlier.
Annato seeds give this dish its bright color.
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7 Responses to “Sotanghon (vermicelli) with chicken & wood ears”
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hi Sassy, i was looking for your recipe of sotanghon with soup (japanese style) with the sushi nori.i always check your website what could i cook for my employer here in canada and they always love it. thanx to u.
Hi Fe. You’re welcome.
Re the stonghon soup, I think I did not repost that recipe when I reconstructed the site. I will look for it though.
I was trying to find a good noodle recipe when I came upon this one. I have some rice noodles from Safeway which I don’t have any idea how to cook. I might try to cook it like misua or pancit, based on the info here. The noodle is not long stranded, it seems that it was pre-cut to 1-2 inches long strands.
BTW, I saw a food show (forgot the title though) that tested the water absorbing power of mushrooms. It showed that mushrooms readily absorb water like sponges, and just by putting it in running water (20-30seconds) it will absorb the same amount of water as when letting it sit for 20minutes in water.
you have a photo of the noodles, rommel?
hello Connie, here’s a photo of the pack. it says egg noodles on the pack. hope you can suggest a recipe for it
http://flickr.com/photos/sessyargc/407416470/
i have always loved reading ur site.. And used it countless times that sometimes when someone asks me where i learned a certain dish, i just tell them from ms (sometimes tita) connie… (feeling close! Lol!) i have always loved sotanghon, maybe this time around i maybe able 2 contribute a little naman.. Try nyo po mag- add ng lemon grass(tanglad) mas mabango and malasa po. Just add it whole, as in yung inikot ikot tied up lemon grass, den of course tangalin, before serving. Never failed.ΓΌ
Wow, Chexy, that sounds absolutely wonderful. Will try that soon — very soon — and post the result. LOL I can almost smell it.