Sotanghon is a comforting Filipino noodle dish made with glass noodles (sotanghon), tender chicken, and a flavorful broth. It’s hearty, delicious, and perfect for rainy days or when you need a satisfying meal.
Why You’ll Love This Recipe
This dish is simple to make yet packed with layers of savory, umami-rich flavors. The slippery noodles absorb the rich broth, creating a dish that’s both filling and comforting.
Ingredients
For the Chicken Broth
- 1 lb (450 g) chicken thighs or breast, bone-in for extra flavor
- 6 cups (1.5 liters) water
- 1 onion, quartered
- 2 cloves garlic, crushed
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Sotanghon Soup
- 1 tablespoon cooking oil
- 4 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 carrot, julienned
- 1 cup cabbage, shredded (optional)
- 1 teaspoon annatto powder or 2 tablespoons annatto oil (optional, for color)
- 2 tablespoons fish sauce (patis)
- 2 cups shredded cooked chicken
- 150 g (about 5 oz) sotanghon (glass noodles), soaked in water until softened
- 2 cups chicken broth (reserved from the boiled chicken)
- 1 teaspoon soy sauce (optional, for flavor adjustment)
Toppings and Garnish
- Boiled eggs, halved (optional)
- Fried garlic bits
- Chopped green onions
- Calamansi or lemon wedges