Sotanghon also known as Cellophane noodles, Chinese vermicelli, Tang Hoon, Bean Threads, Bean Thread Noodles, Crystal Noodles, or Glass noodles are a type of transparent noodles which are made out of mung beans (green beans). This type of noodle is widely used in East and South East Asian Cuisine such as the Korean Jap Chae, Chinese Jiaozi or Bing, Vietnamese Springrolls and Thailands Yum Woon Sen.
A versatile noodle, they are used in several types of dishes such as soups, fried noodles, spring roll stuffing and even in dimsums. In this recipe I will use it in a popular soup in Philippines which is a Filipino version of the chicken noodle soup called sotanghon soup, a very heartwarming dish best enjoyed in cold and rainy season.
3 cups Flaked Chicken Meat (Cooked)
400g Sotanghon noodles
200g medium sized shrimps
1 carrot, thinly sliced
6 garlic cloves, minced
1 red onion, chopped
4-5 cups Shrimp Stock (you can do this by boiling the shrimp heads and shells and pounding them with mortar and pestle when cooked)
4-5 cups Chicken Stock (you can use the stock from boiling the chicken you just flaked)
1 tbsp powdered Annato (Atsuete) Powder
White Ground Pepper
1. In a pot add oil and saute garlic and onions.
2. Add Shrimp and Chicken Stock then bring to a boil.
3. Add Chicken and Noodles and cook for 4 minutes.
4. Add Shrimps and cook for additional 3 minutes.
5. Get 1/2 cup soup from the pot and place it in a cup, add the annato powder and stir until dissolved.
6. Add the Annato mixture and carrots to the soup, turn off the heat, season with fish Sauce and white ground pepper the top with toasted garlic.