Pancit Sotanghon

Instructions

1. Prepare the noodles
   Soak the sotanghon noodles in warm water for 10 minutes until softened but still firm. Drain and set aside. Cut into shorter lengths if desired for easier eating.
2. Cook the chicken
   Heat vegetable oil in a large wok or deep skillet over medium-high heat. Add garlic and onions, sautéing until fragrant and translucent, about 2 minutes. Add chicken pieces and cook until no longer pink, about 5-7 minutes.
3. Add vegetables
   Add carrots to the wok and stir-fry for 2 minutes. Then add cabbage and snow peas, continuing to stir-fry for another 2 minutes until vegetables begin to soften but remain crisp.
4. Create the sauce
   Pour in chicken broth, soy sauce, and fish sauce. Bring the mixture to a simmer and let it cook for 3 minutes to allow flavors to blend.
5. Add the noodles
   Add the soaked and drained sotanghon noodles to the wok. Gently toss to combine with the chicken, vegetables, and sauce. Cook for 3-5 minutes until the noodles absorb most of the liquid and are fully cooked through.
6. Final seasoning
   Drizzle calamansi or lime juice over the noodles and toss once more. Taste and adjust seasoning with additional soy sauce or fish sauce if needed.
7. Garnish and serve
   Transfer to a large serving platter and garnish with chopped green onions and halved hard-boiled eggs. Serve hot with additional calamansi or lime wedges on the side.