Step 1

Pour 6 cups of water in a cooking pot. Let boil. Put-in the chicken and boil for 30 minutes.

Step 2

Remove the boiled chicken from the cooking pot. Let it cool down. Shred the meat and discard the bones. Set aside. Note: do not throw the water yet, we will use it later as chicken stock.

Step 3

Meanwhile, soak the sotanghon and bihon noodles in water for 10 minutes. Set aside. Note: do this by using a large mixing bowl and fill it with tap water.

Step 4

Heat a large pan. Pour-in 2 tablespoons cooking oil.

Step 5

Let the oil get hot then stir-fry the cabbage and carrots for 3 to 5 minutes. Remove from the pan and set aside.

Step 6

On the same pan, heat the remaining cooking oil. Once the oil becomes smoking hot, saute the onion, celery, and garlic.

Step 7

Add the ground black pepper and shredded chicken. Cook for 3 to 5 minutes.

Step 8

Pour-in soy sauce and 1 cup of chicken stock (this is the water that was used to boil the chicken). Stir and let boil. Cook for 2 minutes more.

Step 9

Add the soaked noodles. Toss the noodles until all the ingredients are well blended. If the noodles is somewhat dry, add a cup of chicken stock and continue to toss until the liquid is absorbed.

Step 10

Put-in the stir-fried cabbage and carrots. Toss.

Step 11

Transfer to a serving plate. Serve with lemon or calamansi.

Step 12

Share and enjoy!