Procedure

1. In a pot boil water and put-in the chicken, simmer till the chicken is tender.
2. Remove the chicken from the pot and set aside the broth. Shred the meat of the chicken into small pieces.
3. Saute garlic and onion in low-medium heat in a cooking pot
4. Add chicken,mushroom, fish sauce and ground black pepper then pour-in annatto water, and chicken bouillon.
5. Pour the chicken stock and let boil. Simmer for 30 minutes.
6. Add carrot, cabbage  and green onion then cook for 2 minutes more.
7. Drop the sotanghon noodles in the soup and simmer for about 3 minutes or until noodles are tender and cooked. You may at an early stage cut the noodles with scissors to shorten lengths and make it more manageable to handle.
8. Garnish with toasted garlic and chopped green onions.

Procedure

1. In a  saucepan, heat the olive oil over medium heat.
2. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes.
3. Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft.
4. Add the tomatoes and juice and bring to a boil, stirring often.
5. Lower the heat and simmer for 30 minutes until thick.
6. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

When ready to use, the cooked pasta should be added to a saucepan with the appropriate amount of sauce. Garnish with basil leaves and cheese, if using.