INGREDIENTS:
- 1 pack sotanghon noodles (vermicelli)
- 10 pieces chicken wings and thigh
- 10 cups water (or more depending on the noodles used)
- 3 cloves garlic, minced
- 1/2 onion, chopped
- 2 tbsp fish sauce (patis)
- 1 1/2 tbsp annatto powder (achuete)
- boiled eggs (leftover easter eggs)
- cooking oil
INSTRUCTIONS:
- Heat oil in a pot. Saute garlic and onion in low to medium heat.
- Add chicken and fish sauce. Cover and simmer for 5 minutes.
- Add water and bring to boil.
- Stir annatto powder in 2 tbsp of water then add to the soup. Stir well.
- Soak the sotanghon noodles for a minute then add to the soup. Simmer until noodles are tender and cooked.
- Serve hot with boiled egg.
Source:Magluto
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