One of the popular noodle dishes that originated in Cebu. Made with a combination of canton (egg noodles) and sotanghon (vermicelli or bean thread noodles)
100 grams fresh shrimps in shells (I used shrimp without shell)
1 tablespoon light olive oil
6 cups chicken broth
3 tablespoons annatto oil (heat 1 T annatto seeds in 3 T olive oil)
5 cloves garlic, peeled and finely minced
1 medium onion, sliced
100 grams sliced boiled pork
2 Chinese sausages, sliced diagonally
5 wood ear mushrooms, soaked and cut into strips
50 grams carrots, sliced
200 grams mung bean vermicelli (sotanghon)
100 grams cabbage, sliced
500 grams fresh egg noodles
sea salt to taste
freshly ground black pepper
for garnish: 2 hard-boiled eggs, chives or spring onions, crispy fried garlic slices
Best served with calamansi or lime or lemon juice
1. Shell and devein the shrimps and fry the heads in the oil in a saucepan. Add stock and boil for 5 minutes, then process in a blender and strain.
2. Heat the annatto oil in a lark wok and saute the garlic and onion, then add, one at a time, the shrimps, pork, sausages, mushrooms, carrots, mung bean noodles, and cabbage. Mix well, then add the strained broth and 1 tsp salt and pepper and bring to a boil.
3. Cook for 5 minutes, then add the egg noodles, toss and continue to cook for another 3 minutes. Adjust seasoning to taste. Transfer into a serving platter and garnish with eggs, chives or spring onion, and crispy garlic.
Special Thanks to Love bite