As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.
Filipino-Style Chicken Noodle Soup
While you can use any type of noodle for chicken noodle soup, what makes this particular soup uniquely Filipino is the use of the glass noodles, known locally as "sotanghon." These noodles, made from mung beans, have a somewhat rubbery texture. They're also quite slippery, so you'll need a fork to eat them. They are available at any Asian market.
|Prep time||Cook time||Ready in||Yields|
- 1 1/2 pounds chicken thighs
- 2 1/2 ounces sotanghon noodles
- 7 cups water
- 5 cloves garlic, minced
- 1 onion, chopped
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 1 can water chestnuts, sliced
- 1 cup mung bean sprouts
- 1 cup mushrooms, sliced
- Salt and pepper, to taste
- Boil the chicken in a pot of water for 20 minutes. Remove the cooked chicken from the pot (keep the cooking water in the pot). When the chicken is cool enough to handle, shred it and then set aside.
- While the chicken is boiling, soak the sotanghon noodles in a bowl of warm tap water for at least 10 minutes until soft.
- In a pan, saute the garlic and onions in sesame oil until lightly browned. Then add the shredded chicken and vegetables to the pan. Saute for at least 5 minutes.
- Add the sauteed chicken, softened noodles, and vegetables into the reserved pot of water and add the fish sauce.
- Bring to a boil for about 10 minutes.
- Season with salt and pepper as needed before serving.
- Substitute any vegetables you prefer.
- To add color, you may add soy sauce.
- If desired, garnish with sliced green onions and/or toasted garlic slices.