Boil water in a pot and add a little salt. Blanch the carrots for about half a minute and remove the carrots from the boiling water and drain. Set aside.
Soak the sotanghon noodles in tap water for 5 minutes or until they are tender enough to cut with a pair of scissors. Cut the noodles and set aside.
Heat about 6 tablespoons of oil in a wok and saute 1 head of garlic until golden brown. Remove the garlic from the wok, drain excess oil and set aside. This will be used as garnishing when serving the sotanghon.
In the same wok and oil where you fried the garlic, saute a tablespoon of garlic and onions until fragrant. Then soak the 10 grams of kasubha in water using a sieve then drain. Add the kasubha in the wok and saute together with the garlic and onions.
Add in the 1 teaspoon ground pepper and the half a cup of patis. Let the patis boil before stirring. Then add the tengang daga in the wok and stir for a few seconds.
Then add the blanched carrots and continue stirring while cooking. Add also some spring onions on the mixture and stir for half a minute. Turn off heat and transfer the mixture in a bowl and set aside.
In the same wok with the patis still inside the wok, put another 10 grams of kasubha soaked in water. Turn on heat and let the liquid boil. Add in a tablespoon of cooking oil and 5 cups of chicken broth. Cover the wok and bring to a boil.
Uncover and add in the sotanghon noodles and stir. Continue stirring until the sotanghon noodles almost absorbed all the liquid. Season with salt and pepper if desired.
Put the sauteed vegetables back into the wok and toss until all the ingredients are well distributed with the noodles. Put the rest of the spring onions in the sotanghon mixture and continue tossing until done. Garnish with fried garlic when serving.