Chicken–Pork Sotanghon with Shrimp Broth

A gathering-sized noodle soup with shredded meat and vegetables.

Ingredients

Noodles and meat

• 750 g dry sotanghon
• 436 g shredded cooked chicken
• 342 g shredded cooked pork

Vegetables

• 600 g carrots, thin matchsticks
• 700 g cabbage, cut into 5–7 mm strips
• 250 g celery; stalks sliced diagonally, 3–4 mm thick; leaves roughly chopped
• 50 g dried wood-ear mushrooms, soaked, cleaned and sliced thinly (optional; this becomes approximately 250–350 g after soaking.)

Aromatics

• 3 large onions, chopped
• 15 cloves garlic, minced
• 50 g ginger, cut into very thin strips
• ⅓ cup cooking oil

Broth

• 1.5 L strained shrimp-head broth
• Approximately 6–7 L strained chicken-pork broth
• Boiling water as needed
• Target seasoned broth volume: 9 L

Seasonings

• 5 tbsp fish sauce
• 3 tbsp soy sauce
• 5 tbsp Knorr chicken powder, plus more only if needed
• 2 tsp ground black pepper
• Salt only after tasting

Garnish

• 2–3 bunches spring onions, chopped
• ¾ cup toasted garlic
• 25–30 calamansi

Method

• Combine shrimp broth and strained chicken-pork broth. Add boiling water to make 9 L. Season with fish sauce, soy sauce, chicken powder and pepper; simmer and taste. Reserve 500 mL for adjustments.
• Soak sotanghon for 8–10 minutes, until flexible. Drain for 15 minutes, cut with clean scissors, then blanch in simmering broth for 60–90 seconds.
• Sauté onion, garlic and ginger in the oil. Add chicken and pork for 2–3 minutes, then mushrooms for 2 minutes. Add carrots with a little broth for 2 minutes, celery stalks for 1 minute, then cabbage and celery leaves for 1–2 minutes.
• For 25 portions, divide the actual drained noodle weight and cooked filling weight equally. Add hot broth until each portion weighs about 500 g net, then finish with spring onion and toasted garlic.
• Keep broth and filling hot during assembly. Reheat previously chilled meat filling to 74°C. Use containers suitable for hot food and serve promptly, with calamansi separately.

Before you cook

Read the ingredient labels for allergens, especially seafood, soy, wheat, dairy and eggs. Prepared sauces and seasoning powders vary in saltiness, so taste before adding more. Cooking times are guides; check doneness in the actual batch.

Cook poultry and reheated leftovers to 74°C, ground meat to 71°C, and fish to 63°C. FoodSafety.gov cooking guidance ↗