Sotanghon Noodle Soup is another popular Pinoy noodle soup. It is usually served as merienda. Sotanghon noodle soup is popular at karinderias, at school and office canteens. I have always missed those orange colored noodle soup served at our office canteen when I was starting to work.
Sotanghon noodle soup is very easy to prepare. The secret of a delicious noodle soup is the broth. I used one whole chicken including the optional pork meat and boiled for at least 30 minutes for the broth. Just keep aside the extra chicken for future use. In addition use also generous amount of garlic and stir fried until fragrant. The orange tint of sotanghon soup is derived from the use of achuete it gives that distinct flavour beside the visual appeal. Here is the recipe enjoy.
1/4 kilo sotanghon noodles, vermicelli noodles, rinsed
1 big size chicken breast, boiled, shredded
2 liter broth from pre-boiling chicken and pork
1 cup pork, boiled, cut into strips
1/2 head small cabbage, shredded
1 small size carrot, cut into strips
1/2 cup achuete (red coloring extract)
1/2 head garlic, chopped
1 medium size onion, chopped
1 small bundle spring onion, chopped
1/2 cup patis
salt and pepper
In casserole sauté garlic, onion, add chicken and pork stir cook for 2-3 minutes. Add in patis and stir cook for another 2-3 minutes. Add in broth let boil and simmer for 2-3 minutes. Add vermicelli noodles and achuete, simmer for 5-10 minutes or until soft and tender. Add in vegetables and cook for another 2-3 minutes or until vegetables are just cooked. Season with salt and pepper. Garnish with spring onion. Serve immediately.