HOW TO MAKE SOTANGHON CON LOMI

Prep time: 20 minutes
Cooking time:
Serves: 4

Sotanghon noodles/vermicelli
2 oz dried mushrooms
3 tbsp cooking oil
1 oz sliced ginger (thinly)
1 small onions, peeled and chopped
a pinch of annato powder
5 cloves garlic, minced
8 oz pre boiled chicken breasts, shredded
2 to 4 tbsp patis
ground pepper
4 oz diced carrots
4 to 6 cups chicken broth
8 oz shredded green cabbage
2 oz chopped green onions
4 eggs, beaten
fried onions/garlic as toppings

Soak noodles and dried mushrooms in warm water until soft.
Remove noodles and mushrooms after.
Chop mushrooms and set aside.
Pre heat oil and saute ginger, onions and annato powder
Saute for 1 minute.
Add garlic and cook for 30 seconds.
Add chicken and season with fish sauce.
Add ground pepper.
Add carrots and dried mushrooms.
After 1 minute.
Add broth, stir and bring to a boil.
Cook for 5 minutes
Add cabbage and green onions.
Add sotanghon noodles.
Turn heat to medium and continue to stir.
Taste and adjust.
After 2 minutes add beaten eggs.
Continue to stir until eggs are cooked.
Garnish with fried garlic and serve.
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