1 - 400 grams sotanghon
1/2 lb chicken, boneless and sliced thin
1/2 lb shrimp, cleaned
6 pcs dried shitake mushroom, soaked and julienne
4 pcs garlic cloves, crushed
1 small onion, sliced thin
1 medium carrot, julienne
3 celery stick, julienne
1/2 small cabbage, cubed
2 pcs Knorr chicken cubes
1 tablespoon soy sauce
1/2 teaspoon achuete powder, diluted in 1 teaspoon cooking oil
salt and ground black pepper to taste
2 tablespoon cooking oil
3 cups water
Heat wok. Once heated add cooking oil. Saute garlic, onion and mushroom.
Add slices of chicken. Saute till chicken turns golden brown. Add 1/2 cup of water and simmer to soften the chicken till water evaporates.
While waiting soak sotanghon in a deep basin using warm water for few minutes. Cut sotanghon into desired lengths using a scissor. Drain sotanghon and set aside.
Now add shrimp. Few minutes after add carrots, celery and cabbage. Stir and remove the mixture from the wok and set aside.
Using the same wok bring 3 cups of water to boil. Add Knorr chicken cubes and soy sauce to the boiling water. Season with salt and pepper to taste.
Reduce heat to low. Now add the sotanghon to the mixture. Stir sotanghon and achuete oil. Check if the sotanghon is almost done.
If you think you need more water make sure to use hot water. Lastly add the sauteed chicken and veggies to the sotanghon. Stir sotanghon and serve.