Bihongke or sotanghon soup recipe with glass noodles

Name: Bihongke or sotanghon soup recipe with glass noodles
Ingredients: 1 pack of sotanghon noodles (250 g), soaked in water until slightly soft, cut to manageable lengths and then drained; about a cup of dried wood ear mushroom (shiitake is much better), soaked in water until rehydrated, then roughly chopped and drained.; 2 tablespoons vegetable oil; 1 head of garlic, peeled and minced; 2 pieces onions, peeled and chopped; 1 piece carrot, peeled and julienned; 3 tablespoons patis or fish sauce; 1 teaspoon salt or to taste; 1 teaspoon ground pepper; 3 tablespoons minced green onions; 2 tablespoons atsuet or annatto seeds (optional); about 2 liters chicken broth (If the broth used in boiling the chicken is not enough, just add some chicken stock to complete the required quantity.)

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In a large deep pan or wok, on medium flame, heat the oil and fry garlic until aromatic, add the onion and continue frying until onion is translucent. Add...

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Ingredients

1 pack of sotanghon noodles (250 g), soaked in water until slightly soft, cut to manageable lengths and then drained
about a cup of dried wood ear mushroom (shiitake is much better), soaked in water until rehydrated, then roughly chopped and drained.
2 tablespoons vegetable oil
1 head of garlic, peeled and minced
2 pieces onions, peeled and chopped
1 piece carrot, peeled and julienned
3 tablespoons patis or fish sauce
1 teaspoon salt or to taste
1 teaspoon ground pepper
3 tablespoons minced green onions
2 tablespoons atsuet or annatto seeds (optional)
about 2 liters chicken broth (If the broth used in boiling the chicken is not enough, just add some chicken stock to complete the required quantity.)