Created by JostLori on July 10, 2016
Step 1: Pour 6 cups of water in a cooking pot. Let boil. Add the chicken and boil for 30 minutes.
Step 2: Remove the boiled chicken from the cooking pot and let cool slightly. Shred the meat and set aside. Note: do not discard the broth.
Step 3: Meanwhile, in a large bowl, soak the sotanghon and bihon noodles in water for 10 minutes.
Step 4: Heat a large skillet and add 2 tablespoons canola oil. When the oil is hot, stir-fry the cabbage and carrots for 3 to 5 minutes. Remove from the pan and set aside.
Step 5: In the same pan, heat the remaining 2 tablespoons of canola oil, saute the onion, celery, and garlic for 3 minutes.
Step 6: Add the black pepper and shredded chicken. Cook for 3 to 5 minutes.
Step 7: Pour-in soy sauce and 1 cup of chicken stock. Stir and bring to a boil. Add the shrimp and simmer for 3 minutes more.
Step 8: Drain the noodles, then add them to the skillet. Toss the noodles until all the ingredients are well blended. If the noodles are somewhat dry, add some of the chicken broth and continue to toss until the liquid is absorbed.
Step 9: Add the stir-fried cabbage and carrots. Add the chopped parsley. Toss.
Step 10: Transfer to a serving plate. Serve with lemon or calamansi.