Ingredients

The following ingredients have 4 Servings
  • 1 1/2 lbs. chicken (with bones and skin on)
  • 1/2 lb. bihon noodles (rice sticks)
  • 1/2 lb. sotanghon noodles (green bean thread)
  • 1/2 piece cabbage (chopped)
  • 2 piece carrots (julienne)
  • 1 tablespoon garlic (minced)
  • 1/2 cup flat leaf parsley (chopped )
  • 1 piece onion (sliced)
  • 3 stalk celery (or celery heart, chopped)
  • 6 cups water
  • 1/2 cup soy sauce
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons cooking oil

Instruction

  • Pour 6 cups of water in a cooking pot. Let boil. Put-in the chicken and boil for 30 minutes.
  • Remove the boiled chicken from the cooking pot. Let it cool down. Shred the meat and discard the bones. Set aside. Note: do not throw the water yet, we will use it later as chicken stock.
  • Meanwhile, soak the sotanghon and bihon noodles in water for 10 minutes. Set aside. Note: do this by using a large mixing bowl and fill it with tap water.
  • Heat a large pan. Pour-in 2 tablespoons cooking oil.
  • Let the oil get hot then stir-fry the cabbage and carrots for 3 to 5 minutes. Remove from the pan and set aside.
  • On the same pan, heat the remaining cooking oil. Once the oil becomes smoking hot, saute the onion, celery, and garlic.
  • Add the ground black pepper and shredded chicken. Cook for 3 to 5 minutes.
  • Pour-in soy sauce and 1 cup of chicken stock (this is the water that was used to boil the chicken). Stir and let boil. Cook for 2 minutes more.
  • Add the soaked noodles. Toss the noodles until all the ingredients are well blended. If the noodles is somewhat dry, add a cup of chicken stock and continue to toss until the liquid is absorbed.
  • Put-in the stir-fried cabbage and carrots. Toss.
  • Transfer to a serving plate. Serve with lemon or calamansi.
  • Share and enjoy!