By This Sotanghon (Vermicelli Noodles) Soup balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Sotanghon (Vermicelli Noodles) Soup captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Sotanghon (Vermicelli Noodles) Soup becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
2 tbsp cooking oil
1 medium onion, sliced thin
4 cloves of garlic, sliced thin
Small piece of ginger, thinly sliced
1 kg boneless chicken, cut into bite-sized pieces
1 Knorr chicken cube
1/2 tsp ground pepper
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp achuete (annatto) powder
1 large carrot, cut into strips
3 cups water or chicken broth
1 medium bell pepper, cut into strips
200 grams sotanghon noodles, soaked until soft and drained
2 cups chopped cabbage
1 tsp sesame oil
3 stalks green onion, cut into pieces
Salt to taste
PREPARATION STEPS
Sauté the Aromatics:
In a large pot, heat the cooking oil over medium heat. Add the sliced onion, garlic, and ginger. Sauté until the onion becomes translucent and fragrant.
Cook the Chicken:
Add the boneless chicken pieces to the pot. Cook until the chicken is no longer pink, stirring occasionally.
Add Seasonings:
Stir in the Knorr chicken cube, ground pepper, soy sauce, oyster sauce, and achuete powder. Mix well to coat the chicken.
Add Vegetables and Broth:
Add the carrot strips and pour in the water or chicken broth. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes.
Add Remaining Ingredients:
Add the bell pepper, soaked sotanghon noodles, chopped cabbage, and sesame oil. Stir to combine and cook for an additional 5-7 minutes, or until the noodles and vegetables are tender.
Finish and Serve:
Taste and adjust seasoning with salt as needed. Stir in the green onion pieces just before serving.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
