Ingredients and Weight:
- Sotanghon noodles (glass noodles): 2 (8-ounce) packages
- Chicken broth: 6 cups
- Chicken breasts: 2 (1 pound), boneless, skinless, cut into bite-sized pieces
- Shrimp: 1 pound, peeled and deveined
- Carrots: 1 cup, sliced
- Celery: 1 cup, sliced
- Onion: 1 large, chopped
- Garlic: 4 cloves, minced
- Soy sauce: 1/4 cup
- Oyster sauce: 1/4 cup
- Sugar: 2 tablespoons
- Ground black pepper: to taste
- Sesame oil: 2 tablespoons
- Green onions: 1/4 cup, chopped for garnish
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large pot or Dutch oven, bring the chicken broth to a boil over medium heat.
- Add the sotanghon noodles and cook according to package directions, stirring occasionally.
- While the noodles are cooking, heat the sesame oil in a large skillet over medium-high heat.
- Add the chicken and cook until browned on all sides.
- Add the shrimp, carrots, celery, onion, and garlic to the skillet and cook until the vegetables are softened and the shrimp are cooked through.
- Drain the noodles and add them to the skillet with the chicken and vegetables.
- Stir in the soy sauce, oyster sauce, sugar, and black pepper.
- Cook for 2-3 minutes until the sauce is thickened and coats the noodles.
- Garnish with green onions and serve hot.
Nutritional Information:
Per serving (1 cup):
- Calories: 400
- Fat: 10 grams
- Saturated Fat: 3 grams
- Cholesterol: 65 milligrams
- Sodium: 800 milligrams
- Carbohydrates: 60 grams
- Protein: 25 grams
Dish Characteristics:
- Savory and flavorful with a balance of sweet and salty notes
- Rich in textures with the chewy noodles, tender chicken, and crunchy vegetables
- Vibrant and colorful with the contrast of the white noodles, orange carrots, green celery, and red onion
- Customizable to personal taste with the addition of spicy chili sauce or a squeeze of lemon juice
User Comments:
- "This dish was a hit at our dinner party! The flavors were amazing and it was easy to make." - Sarah
- "I love how this recipe incorporated both American and Filipino flavors. It's a great way to introduce Filipino cuisine to non-Filipinos." - John
- "The sotanghon noodles were perfectly cooked and absorbed all the delicious sauce. I highly recommend this dish!" - Mary
Special Precautions and Tips:
- If you don't have sotanghon noodles, you can substitute with rice noodles or angel hair pasta.
- To make the dish gluten-free, use gluten-free soy sauce and oyster sauce.
- If you prefer a vegetarian version, you can omit the chicken and shrimp and add tofu or more vegetables.
