Chicken with Sotanghon Noodles

1 (2 1/2 lb) whole chicken
2 tablespoons oil
1 onion, sliced
2 cloves garlic, crushed
1 tablespoon fish sauce
2 teaspoons annatto seeds
8 ounces cellophane noodles (sotanghon noodles, soaked and cut into 2-inch lengths)
6 large dried Chinese mushrooms, soaked in hot water,destemmed and chopped
12 green onions, finely sliced
salt (to taste)
black pepper (to taste)

In a large saucepan, place the chicken with enough water to cover, and bring to a boil.

Lower heat and simmer, covered, until chicken is tender; remove chicken from pot and cool somewhat.

Strain stock in the pot and reserve.

Debone the chicken and cut meat into large pieces.

Heat the oil in a large skillet and add onion and garlic; cook until onion is tender.

Add chicken, and fish sauce to the pan and simmer for a few minutes.

Pour 2 tbsp hot water over the annato seeds in a small cup, stirring until bright orange; then strain off the water into the pan with the chicken meat along with the strained chicken broth.

Bring everything to a boil; add noodles and chopped mushrooms and simmer for 15 minutes.

Add green onions and season to taste with salt and pepper.