Chicken Soup with Sotanghon Noodles

Photo: Lydia

Ingredients

Cellophane Noodles

Ingredients:

1 Chicken Breast fillet, sliced diagonally or thinly sliced or cooked shredded chicken

4 cups water

1 part of sotanghon noodles (about 150 gms)

5 leafs of Napa cabbage, sliced diagonally

1 small carrot, sliced diagonally

1 stalk celery, diced

slices of ginger

1 clove garlic minced

1 chicken knorr cubes

1 teaspoon salt

a drizzle of sesame oil

dash of pepper

chopped green onions

2 tablespoons oil

Preparation

Saute in oil ginger, garlic in low heat to avoid burning the garlic, then add chicken, stir fry a little bit, add water, cover and let boil. Then add the noodles, salt, and cover. Once its boiling, stir a little bit to separate the noodles. Add chicken cubes, salt and dash of pepper. Add the carrots, celery and sliced cabbage. Turn off heat. Serve hot and garnish with green onions on top.

Note: I don't pre-soaked my noodles when I use it in soups. You can add some more water for the soup if you find that the water has been absorbed by the noodles, and check the taste once more. Add seasonings to your taste.