Pancit Sotanghon

• 1/4 lb. sotanghon, soaked in water for 20 minutes
• 2 Tbsp. cooking oil
• 1 medium onion, thinly sliced
• 2 chicken breasts, deboned and sliced thinly crosswise
• 1 Tbsp. patis (fish sauce)
• pinch of white pepper
• 1 tsp. salt
• 2 c. chicken broth
• 2 c. snow peas
• 3 green onions, cut 1-inch long
• 1/2 c. sliced mushrooms

1. Drain sotanghon and cut to short strands.
2. Set aside.
3. Saute onion in hot oil. Add chicken breasts and saute until the meat becomes firm and white.
4. Season with salt, patis and white pepper. Add chicken broth.
5. Simmer for 10 minutes.
6. Add vegetables and cook until snow peas are done, but still crisp, about 4 to 5 minutes.
7. Add sotanghon and cook for a few minutes more.

water, cooking oil, onion, chicken breasts, patis, white pepper, salt, chicken broth, snow peas, green onions, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=223799 (may not work)