A hearty noodle soup that’s easy to whip up. It is also quite economical as it uses very simple ingredients.
This is usually served during merienda and is often partnered with puto or pandesal. It may seem strange to pair a primarily carbohydrate filled dish with bread, but this is normal in the Philippines. Pancit and noodle soup dishes usually come with a piece of bread or steamed rice cakes.
To cook a larger batch just double the ingredients listed except for the Fish sauce. You will need to adjust saltiness manually by taste.
Preparation time: 20 minutes
Cooking time: 30 minutes
Good for: 2 -3 people
Pour 5 cups of water or stock in a medium sized casserole. Add chicken breasts and bring to a boil.
Turn off heat once chicken breasts are cook. Remove chicken from casserole and shred using 2 forks.
Add 2 tablespoons of soy sauce to chicken and mix well. Set aside.
Heat 2 tablespoons cooking oil in a small pan. Roast garlic in oil until brown. Set aside.
Turn back heat on the casserole. Add achuete (annatto) extract and bring to a gentle simmer.
Separate sotanghon noodle bunches into smaller portions by hand. You may soak it in cold water to make it easier to separate. Cut noodles only as a last resort if unable to separate bunches.
Add noodles, roasted garlic and oil, and shredded chicken into pot. Stir well.
Season with fish sauce and ground black pepper. You may add chicken stock cubes if desired.
Turn off heat once noodles soften. Add chopped shallots.
Serve hot with bread or pandesal.