Sotanghon Pancit, it's snack time!

Pancit Sotanghon with Fish Balls & Squid Balls

Pancit Sotanghon with Rellenong Bangus

Pancit Sotanghon with Pork Barbeque

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Pancit Sotanghon is just one of my favorite foods to eat. I love noodles.

I made this for merienda cena or mid-afternoon snack and paired it 

with fish balls, squid balls, rellenong bangus and pork barbeque.

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These are the ingredients.

Soak the sotanghon in water for 15 to 20 minutes.

Boil the chicken breasts.

Chop the chicken.

Put chopped chicken back in pot with broth.

Soak azuete or annatto seeds in a little water.

Slice the carrots.

Mince the garlic, slice the onions and chop the "kinchay" (local celery).

Saute the minced garlic in hot vegetable or canola oil.

Do not burn the garlic. If you burn it, discard and start over.

Add the sliced onions.

Add a few tablespoons of broth to cook the onions 

and to prevent burning the garlic.

Add the sliced carrots.

Add the chopped chicken and broth. 

Let simmer until carrots are half cooked, not soggy.

Season with fish sauce, salt and pepper.

Add the sotanghon (drained).

Drain the liquid from the atsuete seeds and pour to add color.

Add a bit of oil on the sides of the wok to prevent 

the noodles from sticking. Turn off the heat before adding the kinchay.

Mix well. Serve warm with your favorite street food.

Hubby and Son loved these merienda treats. 

Nothing beats my home-cooked pancit sotanghon,

not even the King, the Clown ,the Colonel or the Bee.

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/ chicsanders 2013