Vermicelli (Sotanghon) With Chicken And Wood Ear Mu

Name: Vermicelli (Sotanghon) With Chicken And Wood Ear Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 120 g dry vermicelli; 3/4 kg boneless chicken, thinly sliced; 100 g green onions, leaves chopped; 1 carrot, julienned; 1/4 cup chopped fresh cilantro; 3 tablespoons minced garlic; 2 onions, diced; fresh ground pepper; 1 bay leaf; 1 cup dried wood ear mushrooms, soaked in hot water for 20 minutes (dried oyster mushrooms are good substitute); 1/8 cup annatto seeds; 2 -5 cups chicken stock; 3 tablespoons cooking oil; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; salt

Servings: persons

120 g dry vermicelli
3/4 kg boneless chicken, thinly sliced
100 g green onions, leaves chopped
1 carrot, julienned
1/4 cup chopped fresh cilantro
3 tablespoons minced garlic
2 onions, diced
fresh ground pepper
1 bay leaf
1 cup dried wood ear mushrooms, soaked in hot water for 20 minutes (dried oyster mushrooms are good substitute)
1/8 cup annatto seeds
2 -5 cups chicken stock
3 tablespoons cooking oil
2 tablespoons soy sauce
1 tablespoon oyster sauce
salt

1
Heat a wide heavy skillet. Add cooking oil. When oil starts to smoke, add annato seeds. Saute until oil turns bright red. Remove annato seeds with a slotted spoon.
2
Saute garlic until golden brown. Add onions and cook until transparent. Add chicken, soy sauce and oyster sauce, season with salt and pepper and lightly brown. Add carrots and other vegetables if using stir-fry for 15 seconds. Remove and set aside.
3
Pour in 1 cup of stock and bring to a soft boil. Add vermicelli noodles, pressing them into the liquid. Lower heat, cover skillet and simmer for 5 minutes. When dry, add another cup of broth. Stir chicken meat and carrot mixture and wood ear mushrooms into the noodles.
4
Cover and simmer for another 5 minutes. Test noodles for doneness. Add more stock and simmer longer, if necessary. When sotanghon is tender and all the stock is absorbed, add green onion leaves and cilantro, adjust seasoning with salt and pepper. Stir for a few minutes until the green onion leaves are slightly wilted.
5
Serve hot.

569

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 120 g dry vermicelli, 3/4 kg boneless chicken, thinly sliced, 100 g green onions, leaves chopped, 1 carrot, julienned, and more.

Yes, Vermicelli (Sotanghon) With Chicken And Wood Ear Mushrooms falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vermicelli (Sotanghon) With Chicken And Wood Ear Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions