Noodles signify long life and Filipinos consume an abundance of them. This is a popular Chinese-influenced dish in which glass noodles made from mung beans are the main ingredient.
- 4 tablespoons oil 8 cloves garlic, minced
- 1 large onion, diced
- 1 chicken breast, boiled and sliced
- 10 dried black Chinese mushrooms, soaked in warm water to soften, drained and thinly sliced
- 3 cups (750 ml) Chicken Stock
- ½ small carrot, cut into matchsticks
- ½ leek, cut into matchsticks 1 bunch Chinese celery leaves or Italian parsley, thinly sliced
- 6 oz (175 g) dried cellophane (glass) noodles (sotanghon), soaked in water for 10 minutes to soften and then cut into lengths
- 1½ tablespoons fish sauce (patis)
- Ground black pepper, to taste
- Green onion (scallion), thinly sliced
- Kalamansi limes or regular limes
How to Make It
- Heat the oil in a wok and stir-fry the garlic until golden, then stir-fry the onion until translucent. Add the chicken and mushrooms, and stir-fry for 2 minutes. Add the stock and bring to a boil. Add the carrot, leek and celery leaves, and cook for 3 minutes.
- Add the dried noodles and cook for 3 minutes, seasoning with the fish sauce and pepper.
- Remove from the heat and transfer the food to a serving platter. Garnish with freshly sliced green onion and serve hot with limes on the side.