Category : International Cuisine
Author : Nilo
Hits : 3278
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Date : 04/07/2003
1/4 cup oil 1clove minced garlic 1 onion (sliced )1 chicken breast, cooked and flaked 100 grams shrimps, shelled patis and pepper to taste 1 carrot (julienned)1/2 head cabbage ( shredded )4 cups chicken stock 1/4 kilo sotanghon (soak sotanghon in water to soften) 3 stalks green onions (chopped)
Heat oil in a wok then sauté garlic, onion, chicken & shrimps. Season to taste. Add in vegetables and stock. Bring to a boil then add sotanghon. Cook until noodles and vegetables are cooked and stock has dried up. Serve topped with chopped green onions.
Storing Grapefruit
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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