Pancit Sotanghon

Thanks to Marilu my mother-in-law for this recipe. It's always delicious when you make it, with very fond memories eating it those Sunday nights in Princeton having decided to delay our return to NYC until morning!

2 garlic cloves

2 tblsp olive oil

1 small onion, minced

1 tsp paprika

6 ounces shrimp

1 carrot, chopped

1/4 cup snow peas, sliced

120 gr dried sotanghon (vermicelli or mungbean) noodles

1/8 cup soy sauce

2 tblsp fish sauce

juice of a lemon

1/4 tsp salt

1/8 tsp pepper

1 green onion, sliced

chopped chives

1 pound chicken

1/2 cup tengang daga (mushrooms), soaked in water

1. place the chicken in a pot and cover with water by about two inches; bring to a boil and reduce to a simmer
2. cook the chicken, skimming off any foam that occurs; cook until tender, about 30 minutes
3. soak the pancit noodles in warm water about ten minutes until soft; cut into four inch pieces
4. when the chicken is done, remove from the pot and let cool; strain the broth and set aside; remove chicken skin and cut meat into thin strips
5. in a wok, heat the oil; saute the garlic and onion until soft, add the shrimp and cook until pink; add the chicken and stir fry for 30 seconds
6. add the paprika and 2/3 of the reserved chicken broth
7. add mushrooms, bring to a boil over high heat, stir in the carrots and snow peas, cook until the vegetables are crisp tender, about two minutes
8. add the noodles, season with soy sauce and fish sauce
9. simmer until the noodles are heated through, about one minute
10. add S&P, if desired, and garnish with green onion and chives before serving