(exact ingredients below)

Sotanghon – a noodle soup that features cellophane noodles, chicken and vegetables, however, in this video I used shrimp instead of chicken. The broth is slightly oily as garlic and onion are sauteed in annatto oil to give it a distinct orange color. Serve it while it’s steaming hot, perfect partner with a pandesal or puto.

2 tbsp annatto oil
5 cloves garlic
1 medium-sized onion
6 – 7 cups chicken stock
1/2 tsp ground pepper
3 tbsp fish sauce
100g sotanghon noodles
2 stalks celery
1 medium-sized carrot
1 small-sized cabbage
100g fried tofu
25 pcs quail eggs
500g pre-cooked shrimps

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