EVERY CHINESE NEW YEAR I USED TO COOK ''SOTANGHON GUISADO'' ONE OF MY FAVORITE NOODLES.....I ALWAYS CELEBRATE CHINESE NEW YEAR.THOUGH NOT SO FANCY AS CHINESE FRIENDS BUT AT LEAST I DO IN MY OWN WAYS OF EFFORTS...HEHEHHE  I ALSO DO COOK FISHES,SHIRMPS,NOODLES AND ANY FOODS TO COOK WITH GLUTINOUS RICE. AS SOME PEOPLE SAYS IT WILL BRING LUCKS FOR THE FAMILY. SO HERE IS MY SIMPLE RECIPES OF MY SPECIAL ''SOTHANGHON GUISADO''.

 

SOTANGHON SPECIAL

PANSIT SOTANGHON GUISADO 1 cup chicken meat; cooked and shredded ½ cup pork; cooked and sliced into small cubes 1 medium sized cabbage some calamansi and patis 2 medium-sized carrots; cut into strips 1 cup chicken stock or water 2 to 3 tspn cooking oil 3 gloves garlic minced 1 medium-sized onion; chopped 1 small-sized red bell pepper; chopped salt and pepper to taste 1 medium pack sotanghon soy sauce – 2 tbsp or according to your taste spring onions – 1 bunch; cut into one-inch parts Heat cooking oil in a wok. Sauté garlic and onions. Place pork and chicken. Add soy sauce and stir fry. Add carrots and red bell pepper and cook for 5 minutes. Pour in chicken broth and bring to a boil. Add sotanghon noodles and cook for another 5 minutes. Add cabbage and cook for 3 minutes or until stock has almost evaporated. Add salt and pepper to taste. Place the cooked noodles on a large platter. Garnish with green onions and serve with patis and calamansi.

 ENJOY COOKING EVERYONE...AND HAPPY EATING AFTER THEN.......................KUNG HIE FAT CHOI!!!!!!!!!!!!

 

WHEN U SERVE IT WITH FRIED TIKOY IT WILL BE MORE YUMMIER.