Soak the sotanghon noodles in enough water to cover (noodles must be submerged in water) for five to 10 minutes. Drain the noodles and set aside. Make the garlic oil: In a wok, heat the ¼ cup ...

This chicken sotanghon soup is the ultimate feel-good meal — delicate vermicelli noodles, shredded chicken, and a flavorful ...

In the Filipino vernacular, pancit simply refers to noodles. This version (pancit bam-i) uses both rice vermicelli (bihon) and Chinese wheat noodles (pancit canton), but you can make the dish with ...

Place the noodles in a bowl, cover with cold water and soak for 15 minutes or until softened. Drain well and set aside. Heat the oil in a large saucepan over a medium heat.

Sotanghon has a simple broth but our recipe has been passed down through generations in our family and it's full of heart. While my mum was cooking this dish, she'd tell me how her mum would make ...

Place your sotanghon noodles in a large bowl and soak it in hot water for about 10 minutes. Take a large pan and sautee some onions and garlic. (Tip: The more the garlic, the tastier the soup.) Next, ...

A bowl of monggo sounds like a perfect rainy day meal, doesn't it? Chef Jose Sarasola shared a super easy recipe on GMA-7's "Unang Hirit," only instead of eating it with rice, he cooked it with some ...

100 grams Sotanghon noodles. 100 grams cabbage, shredded (1 cup) 1 tsp. iodized fine salt. 1/4 tsp pepper. Procedure: 1. In a pan, melt margarine and sauté onion and garlic until onion is tender.