- 1 kilo of shrimp, head and shell removed, deveined
- 3 cups of cabbage
- ½ cup of shrimp juice
- ½ cup of soy sauce
- 1 kilo of chicken, cut up into pieces
- ½ cup of dried tengang daga or black wood ear mushroom
- 2 tbsp of canola oil
- 1 piece of onion, sliced
- 3 pcs of garlic cloves, crushed
- 1 package of canton or flour sticks noodles
- 1 package of sotanghon or vermicelli noodles
- 2 tbsp of cilantro, minced
- 1 piece of hard-boiled egg, sliced thinly
- patis (fish sauce), salt and pepper to taste
- Place sotanghon in a bowl and pour water enough to cover the noodles. Allow it to soak while you cook the first few ingredients.
- Place chicken pieces over medium heat. Pour enough water to cover the chicken. Cover then let it boil. Allow it to simmer until it becomes tender. Let the meat cool for a few minutes. Afterwards, shred the chicken meat then dispose the bones. Set aside about six cups of chicken broth.
- Boil water. After boiling, soak the tengang daga in the hot water for about 15 minutes. Afterwards, set it aside.
- Over medium heat and hot oil, saute onions and garlic. Add in the tengang daga and the six cups of chicken broth. Allow the water to boil.
- Add in the shrimp, shrimp juice and cabbage shredding into the mix. Cook for about two minutes.
- Stir the canton in the boiling mixture. After three minutes, add in the chicken shredding, and your cilantro. Allow it to be cooked for about eight to ten minutes. After sometime, test the doneness of the noodles. Make sure that it is not yet overcooked. Otherwise, it will be quite soggy.
- Place the noodles and the ingredients in a plate and arrange it wonderfully. Garnish with the sliced eggs.