Pancit Sotanghon (Glass Noodle Soup with Chicken)
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Ingredients
- 200 g dried glass noodles
- 350 g boneless chicken thighs, diced
- 1000 ml chicken stock
- 100 g shiitake mushrooms, sliced
- 3 garlic cloves
- 2 spring onions, sliced
Nutrition (per serving)
- Calories
- 328 kcal
- Protein
- 18.1 g
- Carbohydrate
- 46.1 g
- of which sugars
- 1.4 g
- Fat
- 7.5 g
- of which saturates
- 2 g
- Fibre
- 1.4 g
- Salt
- 2.08 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the glass noodles in hot water for 8 minutes until soft, then drain.
- 2
Bring the chicken stock to a simmer in a large pot with the garlic.
- 3
Add the chicken and shiitake mushrooms and simmer for 10-12 minutes until the chicken has no pink remaining.
- 4
Stir in the glass noodles and simmer for a further 3-4 minutes until heated through.
- 5
Ladle into bowls and scatter with the spring onions to serve.
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