• 100 grams (bean tread) sotanghon noodles
  • 1 breast chicken
  • 1 cup carrots, julienne cut
  • 1 1/2 cup cabbage, julienne cut
  • 3/4 cup green onion
  • 3 cloves garlic
  • 1 onion, thin slice
  • 1 tbsp fish sauce
  • 8 cups of chicken stock
  • Annatto powder, dissolve in 1/4 cup of stocks
  • Salt and pepper to taste

Sotanghon or cellophane noodles are used in making soup or stir fry noodles.  In this recipe, we will add chicken and vegetables to make a delicious soups.

Cooking Directions:

  1. Boil the chicken breast in a deep casserole to make an 8 cups of stocks.
  2. Remove and flake the chicken, set aside.
  3. Soak bean tread (sotanghon) noodles in water for 15-20 minutes.
  4. In a casserole saute’ garlic onion and chicken
  5. Add fish sauce and stir cook for 2 minutes.
  6. Add carrots, cabbage and pepper, stir cook for another 2 minutes.
  7. Add the chicken stock, annatto water and bean tread (sotanghon) , let it boil.
  8. Add green onion and salt, simmer for 3-5 minutes or until soft and tender.

Watch the Chicken Sotanghon Soup cooking video

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