Chicken Sotanghon Soup

Sotanghon or also known as Cellophane noodles are transparent noodles. This are made from starch. Sotanghon is geneally used in stir fried dishes or soups like this one. We mixed it with chicken and some vegetables to make it healthier and flavorful. But eventually as you leave it aside for long hours, its liquid are slowly drying out leaving just the sotanghon along with the other ingredients so be sure to consume it while it's still hot.

Ingredients:

200 g sotanghon noodles
200g chicken breast, sliced in small pieces
1 medium carrot, sliced in strips
1/2 c corn kernels
1/2 cabbage, shredded
8 c water
1 onion, sliced
4 cloves garlic, minced
1 bell pepper, sliced in strips
spring onion, chopped
salt and pepper to taste
cooking oil for sauteing

Procedure:

1. In a medium pot, saute the onion and garlic then add the sliced chicken breast. Cook until light brown.
2. Pour the water, Cover and let it boil until the chicken is cooked.
3. Then add the corn kernels. let it simmer for 5 minutes.
4. Add the sotanghon, carrots and the cabbage. Simmer again for 3 minutes. Add more water if necessary.
5. Lastly add the red bell pepper. Season with salt and pepper stir well. Sprinkle with some spring onions. Simmer until cooked.
6. Remove from heat. Serve it while it's hot.