200 g Chicken, cut into bite-sized pieces
150 g Pork, cut into bite-sized pieces
12 pcs Shrimps, sliced
1/3 cup rehydrated Woodear Mushrooms, sliced
250 g Vermicelli Noodles
1/2 cup Celery, chopped
1 cup Chicken Stock
4 tbsp of Soy Sauce
1 small Carrot, julienned
1/4 head of Cabbage, julienned
1 small Onion, chopped
3 cloves Garlic, chopped
2 tbsp of Annatto Oil or Canola Oil
Salt and Pepper
Spring Onions for garnishing *optional
Lime or Lemon Wedges for garnishing *optional
Soak the sotanghon noodles in warm water for 10 minutes. Drain well and set aside.
Place the chicken in a pot with enough hot water to cover the chicken.
Cover and allow to simmer over medium low heat for at least 20 minutes.
Remove the chicken; and reserve 1 cup of the broth. Set aside.
Add annatto oil or canola oil in a preheated pan. Add in the onion and garlic. Sauté until soft and fragrant.
Add-in the pork, sauté. Add-in the chicken and shrimps. Sauté for a few minutes.
Add-in the woodear mushroom and carrots, stir and fry for a few minutes.
Then add-in the cabbage and celery. Stir and fry until they are tender – crisp or desired tenderness. Turn off heat and set aside.
In separate pan, pour in the chicken stock. Season with soy sauce and pepper. Bring it to a boil.
Add-in the noodles and allow the liquid to be absorbed by the noodles stirring occasionally.
Once the liquid has been absorbed, add-in the stir fried meat and vegetables.
Turn off the heat and toss until it’s nicely combined.
Adjust the seasoning according to taste.
Serve and Enjoy!!
