Sotanghon Pancit with Chicken and Wood Ear Mushrooms

1. 1

   Soak vermicelli in a bowl of hot water for 2 to 3 minutes, then drain. Cut the noodles to your preferred length and set aside. Soak mushrooms in a second bowl of water and set aside to soften.

2. 2

   Heat oil in a saucepan over medium-high heat. Cook and stir the garlic in the hot oil until browned, about 2 minutes. Remove the garlic to a bowl and set aside for garnish. Add the onion and achiote powder to the saucepan and cook, stirring, until the onion is translucent, about 5 minutes. Add the chicken, soy sauce, and fish sauce. Stir in the bouillon until dissolved. Pour in 1 cup water and bring to a boil.

3. 3

   Drain the softened mushrooms and cut them into 1-inch pieces.

4. 4

   Add the cabbage, bok choy, and carrot to the boiling water mixture. Add the vermicelli, mushrooms, black pepper, and chili powder. Cook, stirring well, until the pancit is slightly dry, about 5 minutes. Transfer the pancit to a platter. Garnish with egg slices and the browned garlic.

• Calories 364.36 kcal Moderate
• Protein 22.65 g Good Source
• Carbs 55.4 g Moderate
• Total Fat 6.18 g Moderate
• Saturated Fat 1.31 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 116.0 mg High
• Sodium 718.95 mg High
• Fiber 4.87 g Moderate
• Sugar 8.98 g Moderate
• Added Sugar 1.66 g Low Source
• Calcium 124.95 mg Low Source
• Iron 2.56 mg Moderate
• Potassium 320.55 mg Low Source
• Vitamin A 112.02 mcg_rae Moderate
• Vitamin C 58.34 mg Good Source
• Vitamin D 0.15 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Eggs 🥚
• Soy 🌱
• Gluten
• Garlic 🧄
• Onions 🧅