>> Pancit Sotanghon Guisado - Sotanghon noodles, also known as Cellophane noodles, Chinese vermicelli, or glass noodles are usually sold in dried form, soaked in warm to hot water to reconstitute, then used in soups, stir-fried dishes, and even spring rolls. They are called Cellophane noodles because they resemble cellophane when cooked. ¼ lb sotanghon noodles 2 Tbsp cooking oil 1 medium onion, thinly slice 2 chicken breasts, deboned and sliced thinly crosswise 1 Tbsp patis (fish sauce) 1 tsp salt pinch of white pepper 2 cups chicken broth ¼ cup carrots ½ cup sliced mushrooms ½ cup snow peas, sliced in 2 diagonally 3 green onions, cut 1″ long, for garnish =============== Cut sotanghon noodles into 3″ lengths. Set aside. Sauté onion in hot oil. Add sliced chicken breasts and sauté until the meat becomes firm and white for about 5 minutes. Season with patis, salt and white pepper. Add chicken broth. Simmer for 10 minutes. Add sotanghon noodles, cook for 5 minutes -- be sure the heat is introduced slowly to keep the noodles from being overcooked and becomes soggy, add vegetables and cook until snow peas are done but still crisp for about 4-5 minutes. Taste and adjust seasoning. Remove from heat. Garnish with green onions. Makes 4-6 servings. [LINK:] en.wikipedia.org/wiki/Cellophane_noodles
Posted on: Thu, 18 Dec 2014 05:57:10 +0000
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