Sotanghon Guisado

Sauteed Bean Thread Noodles also known as Sotanghon Guisado

Celebrations call for this special dish of mung bean thread noodles, which have a smooth and delicate texture and are more expensive than other noodles. Also known as “cellophane noodles,” these white noodles (sotanghon in Filipino), turn transparent when cooked (unlike rice vermicelli which keeps its white color). The flavor of this dish is brightened by the rich aroma of shiitake mushrooms, the crunch of snow peas, and a few drops of pungent fish sauce.

Ingredients

One 7-oz (220-g) package bean thread (cellophane) noodles
5 shiitake mushrooms (fresh or dried)
2 tablespoons oil
4 cloves garlic, crushed with the side of a knife
1 onion, finely sliced
1 carrot, peeled and cut into thin matchsticks
1 bone-in chicken thigh
1 1/4 teaspoons salt
3 cups (750 ml) water
1/4 lb (125 g) snow peas, trimmed
1 tablespoon fish sauce
1/4 teaspoon freshly ground black pepper
3 green onions (scallions), thinly sliced

Soak the noodles in a bowl of warm water for 15 minutes to soften, then drain well. (The noodles do not need to be completely soft.) Set aside.

If using dried shiitake mushrooms, soak them in warm water for 15 minutes. Remove and discard the mushroom stems and thinly slice the mushroom caps.

Heat a skillet over medium heat add the oil. Add the garlic and sauté until lightly browned. Add the onion and sauté until translucent. Add the carrot and sauté over medium heat for 10 minutes, stirring frequently. Remove from the heat and set aside.

Place the chicken, 1 teaspoon of the salt and the water in a saucepan and bring to a boil over high heat. Cook for 10 minutes. Remove the chicken from the pan and reserve the broth. Tear the meat off the bones using two forks—one to hold the bone in place and one to tear the meat off the bone. Set the meat aside. Discard the bones.

To the skillet with the sautéed carrot mixture, add the noodles, mushrooms, snow peas, fish sauce, black pepper chicken, reserved broth the remaining 1/4 teaspoon of the salt. Cook over medium heat for 5 minutes or until the noodles are soft. If the noodles get too dry, add a little water. Divide among 4 plates and garnish with the green onion. Serve immediately.