Sotanghon (Vermicelli Noodles) Soup Recipe

In a wok or a wide pan, heat the cooking oil over medium heat.
Add the sliced onion, garlic, and ginger. Sauté for about a minute, until soft and fragrant.
Add the boneless chicken pieces and stir to combine. Let the chicken cook for about 5 minutes until lightly browned.
Season the Soup:

Add the chicken cube, ground pepper, soy sauce, and oyster sauce. Stir well and allow it to cook for a few minutes.
Add the achuete powder and mix to combine. Let it cook for about 1 minute.
Add the carrot strips and 3 cups of water or chicken broth. Stir and bring it to a quick boil.
Simmer and Cook:

Once it reaches a boil, reduce the heat to a simmer and cook for 10-15 minutes, or until the chicken is fully cooked.
Adjust the water level if necessary, as different brands of noodles might need more liquid.
Add the Vegetables and Noodles:

Add the bell pepper strips and the soaked, drained sotanghon noodles. Gently stir to combine.
Cook over low heat for another 10 minutes, stirring occasionally, until the noodles are fully cooked and the flavors have melded together.
Finish the Soup:

Add the chopped cabbage and stir it into the soup. Cover the wok and let the cabbage cook for a few minutes until softened.
Drizzle sesame oil over the noodles and stir gently to incorporate the flavor.
Garnish and Serve:

Garnish with chopped green onions and do a quick stir.
Transfer the soup to a serving dish and serve hot with lemon wedges or sliced calamansi for added zest!
Serving and Storage Tips