In a medium bowl, soak the sotanghon in hot tap water for 25 minutes. Drain.
Ingredients:
- 3 tablespoons cooking oil
- 6 cups chicken stock
- 1 package sotanghon (bean vermicelli)
- 1 package pancit canton
- 3 cloves garlic, minced
- 3 medium tomatoes, sliced
- 1 to 2 cups cooked chicken
- 1 pound shelled shrimps
- 1 carrot, thinly sliced
- 1 cup bell peppers, sliced
- 2 cups snap peas
- 1 napa cabbage, cut crosswise in strips
- 6 tablespoons oyster sauce
- soy sauce, to taste
- salt, to taste
- pepper, to taste
- 1 teaspoon sesame oil
Cooking Directions:
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In a skillet or wok, heat oil and sauté garlic then the onions then the tomatoes. Now add your carrots, snap peas and bell peppers. Stir fry for one minute. Now add your chicken stock and boil for one minute. Reduce heat and add the shrimp. Cook another minute. Now add your cabbage and cook until shrimp are cook through. Remove the veggies and meat. Set aside. Add oyster sauce, soy sauce, salt and pepper in the stock, as you like, adjusting the taste. Bring broth to a boil and add pancit canton followed by sotanghon. Cook noodles through, stirring constantly. Drizzle sesame oil on top and serve on a plate, topped with your meats and vegetables.
