Steps to Prepare Ultimate Sinampalukang Manok with Leftover Pasta Noodles

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, sinampalukang manok with leftover pasta noodles. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Sinampalukang Manok with Leftover Pasta Noodles is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Sinampalukang Manok with Leftover Pasta Noodles is something which I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can have sinampalukang manok with leftover pasta noodles using 14 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Sinampalukang Manok with Leftover Pasta Noodles:

1. Take 1 whole chicken (chopped to the number of pieces you prefer)
2. Prepare 5 pieces chopped garlic
3. Prepare 1 medium red onion
4. Get 1 thumb of ginger
5. Prepare 1/4 of a green cabbage head (separate the hard parts and the soft parts)
6. Get 3 stalks chopped celery (save the leaves)
7. Get 3 long green chilis
8. Take 1 pack Sinigang sa Gabi Tamarind soup base
9. Take 100 grams cooked noodles (I used spaghetti for this recipe)
10. Take While peppercorns to season
11. Get to taste Fish sauce
12. Take Neutral oil to fry in
13. Prepare Water for the soup (eyeball this because every pan is different)
14. Take Lemon Salt (optional)

Instructions to make Sinampalukang Manok with Leftover Pasta Noodles:

1. On medium heat, add oil to your pan. Once oil is hot and ready, add garlic, onion, and ginger and sauté for a few seconds. Add the chicken in and sauté for at least 10 minutes to release it's juices.
2. Once the chicken is sautéed, turn the heat on to low and add the water in until all the chicken is submerged in the water. Make your Sinigang sa Gabi Tamarind Soup Base, long green chilis, celery (for the leaves, add it in but make sure that you tie them all together or use a cheesecloth to bundle them together as you’re going to take them out when the dish is fully cooked) and hard cabbage parts in and give it a quick stir.
3. Leave the pot on low until the soup comes to a full boil. Once the soup is on full boil, add peppercorns and fish sauce to taste — adjust it to your liking. If you have lemon salt, use it as well to REALLY add that sour kick to your dish. Remember to add the seasoning gradually, tasting as you go. Add the rest of the cabbage here.
4. For the final step, add your leftover pasta noodles in, and give it a quick stir. Take out the celery leaves, and serve! Enjoy 😉

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