Chicken Sotanghon
Chicken Sotanghon
Ingredients
- 500 grams chicken breast, sliced
- 2 tablespoons oil
- 1 onion, medium, chopped
- 4 cloves garlic, minced
- 1/2 cup carrots, julienned
- 1/2 cup cabbage, shredded
- 1/4 cup green onions, chopped
- 100 grams sotanghon noodles
- 5 cups chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- to taste salt
- to taste pepper
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
- 1
Heat 2 tablespoons of oil in a pot over medium heat. Add 1 medium chopped onion and sauté until softened. Then, add 4 cloves of minced garlic and continue to sauté until fragrant.
⏱️ 5 min
- 2
Add 500 grams of sliced chicken breast to the pot. Cook until the chicken is lightly browned and cooked through.
⏱️ 7 min
- 3
Stir in 1/2 cup of julienned carrots and 1/2 cup of shredded cabbage. Sauté for a few minutes until the vegetables start to soften.
⏱️ 5 min
- 4
Pour in 5 cups of chicken broth. Add 1 tablespoon of soy sauce and 1 teaspoon of fish sauce. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer.
⏱️ 8 min
- 5
In a separate bowl, prepare the 100 grams of sotanghon noodles according to package directions (typically by soaking them in hot water for about 5-10 minutes). In another small bowl, mix 1 tablespoon of cornstarch with 1/4 cup of water to create a slurry.
⏱️ 10 min
- 6
Add the prepared sotanghon noodles to the simmering soup. Stir well. Gradually pour in the cornstarch slurry, stirring constantly until the soup thickens to your desired consistency.
⏱️ 5 min
- 7
Ladle the Chicken Sotanghon into bowls. Garnish with 1/4 cup of chopped green onions. Serve hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Sotanghon
- 500 grams chicken breast, sliced
- 2 tablespoons oil
- 1 onion, medium, chopped
- 4 cloves garlic, minced
- 1/2 cup carrots, julienned
- 1/2 cup cabbage, shredded
- 1/4 cup green onions, chopped
- 100 grams sotanghon noodles
- 5 cups chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- to taste salt
- to taste pepper
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
- 1
Heat 2 tablespoons of oil in a pot over medium heat. Add 1 medium chopped onion and sauté until softened. Then, add 4 cloves of minced garlic and continue to sauté until fragrant.
⏱️ 5 min - 2
Add 500 grams of sliced chicken breast to the pot. Cook until the chicken is lightly browned and cooked through.
⏱️ 7 min - 3
Stir in 1/2 cup of julienned carrots and 1/2 cup of shredded cabbage. Sauté for a few minutes until the vegetables start to soften.
⏱️ 5 min - 4
Pour in 5 cups of chicken broth. Add 1 tablespoon of soy sauce and 1 teaspoon of fish sauce. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer.
⏱️ 8 min - 5
In a separate bowl, prepare the 100 grams of sotanghon noodles according to package directions (typically by soaking them in hot water for about 5-10 minutes). In another small bowl, mix 1 tablespoon of cornstarch with 1/4 cup of water to create a slurry.
⏱️ 10 min - 6
Add the prepared sotanghon noodles to the simmering soup. Stir well. Gradually pour in the cornstarch slurry, stirring constantly until the soup thickens to your desired consistency.
⏱️ 5 min - 7
Ladle the Chicken Sotanghon into bowls. Garnish with 1/4 cup of chopped green onions. Serve hot.
⏱️ 5 min