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Ingredients

1 cup dried wood ear mushrooms (tenga ng daga) 1 tablespoon vegetable oil 1 clove garlic, minced 1 small onion, chopped ½ teaspoon achiote powder 1 ¾ cups chopped cooked chicken 2 teaspoons soy sauce 1 teaspoon fish sauce 1 cube chicken bouillon 1 cup water 1 (10.5 ounce) package green bean vermicelli 1 (8 ounce) package shredded cabbage 1 small head bok choy, chopped 1 carrot, chopped ¼ teaspoon ground black pepper, or to taste 1 pinch chili powder 2 hard-boiled eggs, sliced

Nutrition Info

328.8 calories carbohydrate: 50.6 g cholesterol: 101.4 mg fat: 7.3 g fiber: 4.9 g protein: 14.9 g saturatedFat: 1.8 g servingSize: - sodium: 425.3 mg sugar: 2.1 g transFat: : - unsaturatedFat: : -

Soak mushrooms in a bowl of water.
Heat oil in a saucepan over medium-high heat. Add garlic, cook until browned, about 2 minutes. Transfer garlic to a bowl. Saute onion and achiote powder until onion is translucent, about 5 minutes. Add chicken, soy sauce, and fish sauce. Stir in bouillon cube until dissolved. Add 1 cup water, bring to a boil.
Soak vermicelli in a bowl of hot water, 2 to 3 minutes. Drain. Cut noodles to a desired length.
Drain mushrooms. Cut into 1-inch pieces.
Toss cabbage, bok choy, and carrot into the boiling water in the pan. Add the vermicelli, mushrooms, pepper, and chili powder. Cook, mixing well, until pancit is slightly dried, about 5 minutes. Arrange pancit on a platter. Garnish with the browned garlic and sliced eggs.

6 servings

The recipe of this Filipino pancit sotanghon was made from leftovers of boiled chicken and vegetables. [Originally submitted to Allrecipes.asia]