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Vermicelli (Sotanghon) With Chicken and Wood Ear Mushrooms: A Culinary Journey

The aroma of sotanghon always transports me back to my Lola’s (grandmother’s) kitchen. I remember being a small child, perched on a stool, watching her stir a massive wok filled with shimmering noodles, savory chicken, and those wonderfully chewy wood ear mushrooms. She’d let me sneak a taste, the umami flavors exploding on my tongue – a comforting, nourishing hug in a bowl. This dish wasn’t just food; it was love, tradition, and a cherished piece of my heritage.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Servings: 4
Dietary Type: Gluten-Free (check soy sauce ingredients)

Ingredients

120 g dry vermicelli (sotanghon noodles)
¾ kg boneless chicken, thinly sliced
100 g green onions, leaves chopped
1 carrot, julienned
¼ cup chopped fresh cilantro
3 tablespoons minced garlic
2 onions, diced
Fresh ground pepper, to taste
1 bay leaf
1 cup dried wood ear mushrooms, soaked in hot water for 20 minutes (dried oyster mushrooms are a good substitute)
⅛ cup annatto seeds
2-5 cups chicken stock
3 tablespoons cooking oil
2 tablespoons soy sauce
1 tablespoon oyster sauce
Salt, to taste

Equipment Needed

Wide heavy skillet or wok
Slotted spoon

Instructions

Begin by preparing your ingredients. Soak the dried wood ear mushrooms in hot water for 20 minutes to rehydrate them. Once softened, drain and slice them thinly. Julienne the carrot and chop the green onions and cilantro. Thinly slice the boneless chicken. Dice the onions and mince the garlic.
Heat a wide, heavy skillet or wok over medium-high heat. Add the cooking oil.
Once the oil is hot and shimmering, add the annatto seeds. Sauté them until the oil turns a bright red-orange color. This will infuse the oil with a beautiful hue and subtle flavor.
Remove the annatto seeds from the oil using a slotted spoon and discard them. You’ve extracted their color and flavor, and they are no longer needed.
Add the minced garlic to the annatto-infused oil and sauté until golden brown, being careful not to burn it. Burnt garlic can impart a bitter taste to the dish.
Add the diced onions to the skillet and cook until they become transparent and softened.
Add the thinly sliced chicken to the skillet. Season with soy sauce, oyster sauce, salt, and fresh ground pepper. Lightly brown the chicken, stirring occasionally. This process will build a deeper layer of flavor.
Add the julienned carrot to the skillet and stir-fry for about 15 seconds. If you are using other vegetables, such as thinly sliced green beans or cabbage, add them at this point as well.
Remove the chicken and vegetable mixture from the skillet and set aside.
Pour in 1 cup of chicken stock into the skillet and bring it to a soft boil.
Add the dry vermicelli noodles (sotanghon) to the boiling chicken stock, pressing them into the liquid to ensure they are submerged. This allows the noodles to absorb the flavorful stock directly, resulting in a more delicious final product. This is my preferred method over pre-soaking the noodles.
Lower the heat to low, cover the skillet, and simmer for 5 minutes.
Check the skillet. If the noodles have absorbed most of the liquid and the skillet appears dry, add another cup of chicken broth. You may need more or less broth depending on the type of vermicelli you use.
Stir the reserved chicken and carrot mixture and the wood ear mushrooms into the noodles, distributing them evenly.
Cover the skillet again and simmer for another 5 minutes.
Test the vermicelli noodles for doneness. They should be tender but still have a slight chew. If they are still too firm, add more chicken stock, about ½ cup at a time, and simmer for a longer period, checking frequently.
Continue simmering until the sotanghon is tender and has absorbed most of the chicken stock. There should be very little liquid remaining in the skillet.
Once the noodles are cooked to your liking, add the chopped green onion leaves and cilantro. Adjust the seasoning with salt and pepper to taste.
Stir the mixture for a few minutes until the green onion leaves are slightly wilted and the flavors have melded together.
Serve hot and enjoy!

Expert Tips & Tricks

Don’t overcook the noodles: Overcooked sotanghon can become mushy. Check for doneness frequently towards the end of the cooking process.
Adjust the broth: The amount of chicken broth needed can vary depending on the brand of vermicelli. Add it gradually, ensuring the noodles are absorbing the liquid without becoming soggy.
Make it richer: For an extra layer of richness, add a tablespoon of sesame oil during the last few minutes of cooking.
Spice it up: If you like a little heat, add a pinch of chili flakes or a dash of your favorite hot sauce.
Vegetable variations: Feel free to experiment with other vegetables like snow peas, bell peppers, or napa cabbage.

Serving & Storage Suggestions

Serve this flavorful vermicelli dish hot, straight from the skillet or wok. Garnish with extra chopped green onions and cilantro for a fresh touch. It’s a satisfying meal on its own or can be served as a side dish.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through or stir-fry in a skillet with a little extra chicken broth to prevent sticking. The noodles may absorb more liquid as they sit, so adding a bit of broth will help restore their original texture. I don’t recommend freezing, as the texture of the noodles can change significantly.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	550 kcal	28%
Total Fat	25g	38%
Saturated Fat	8g	40%
Cholesterol	120mg	40%
Sodium	800mg	33%
Carbohydrates	50g	17%
Fiber	4g	16%
Sugar	8g	N/A
Protein	35g	70%

Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

Seafood Sotanghon: Add prawns, shrimp, or crab meat for a seafood twist.
Vegetarian/Vegan Sotanghon: Omit the chicken and use vegetable broth. Add tofu or tempeh for protein. Ensure your oyster sauce is vegetarian or substitute it with a mushroom-based sauce.
Spicy Sotanghon: Add sliced chili peppers or a tablespoon of chili garlic sauce for a fiery kick.
Different Noodles: While sotanghon (vermicelli) is traditional, you can experiment with other types of thin Asian noodles like rice noodles or glass noodles. Be mindful of their cooking times.
Broth Variations: Use beef broth for a richer, heartier flavor.

FAQs (Frequently Asked Questions)

Q: Can I use chicken thighs instead of chicken breast?

A: Yes, chicken thighs will work perfectly. They tend to be more flavorful and stay moist during cooking. Just make sure to slice them thinly.

Q: Do I have to use wood ear mushrooms?

A: No, you can substitute them with dried shiitake mushrooms or even fresh button mushrooms if you prefer. The wood ear mushrooms add a unique texture, but other mushrooms will still provide a delicious earthy flavor.

Q: My noodles are sticking to the pan. What am I doing wrong?

A: Make sure you are using a heavy-bottomed skillet or wok and that you are adding enough chicken broth. The noodles need sufficient liquid to cook properly without sticking.

Q: Can I make this dish ahead of time?

A: While it’s best served fresh, you can prepare the chicken and vegetable mixture ahead of time. Store it in the refrigerator and add it to the noodles when you’re ready to cook the dish.

Q: Is there a gluten-free soy sauce option?

A: Yes, look for tamari, which is a gluten-free soy sauce alternative. Check the labels to confirm it is certified gluten-free.

Final Thoughts

I sincerely hope this recipe brings as much joy to your table as it has to mine. Feel free to adjust it to your liking, add your own personal touches, and make it your own. The beauty of cooking lies in experimentation and creating something truly special. Share your creations with friends and family, and don’t hesitate to leave feedback or ask questions. I’d love to hear about your culinary adventures! Why not serve this delicious Sotanghon with a side of pan de sal?

Vermicelli (Sotanghon) With Chicken and Wood Ear Mushrooms Recipe