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Tuesday, August 6, 2013
1 bundle dried vermicelli noodles (sotanghon)
3 tablespoons cooking oil
1 medium onion, sliced
1 clove garlic, minced
1/2 cup shredded cabbage
1/4 cup sliced Baguio beans
1/4 cup carrot strips
2 stalks celery, sliced
1/2 cup sliced boiled chicken breast
2 tablespoons annatto (achuete) oil
2 cups chicken stock or pork stock
salt and pepper to taste
fried garlic chips or minced garlic for garnish
calamansi and soy sauce, to serve
1 Soak noodles in a bowl of water to soften it and make it easier to cook.
2 In a pan, heat oil. Sauté onion and garlic on medium heat. Add cabbage, beans, carrots, and celery. Follow with annatto oil.
3 Add chicken slices and pour in the stock.
4 Add the noodles, and mix with the sautéed vegetables and chicken. Season with salt and pepper. Cover pan; mix occasionally until the liquid evaporates.
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