Sunday, 24 March 2013

Sotanghon Guisado




Sotanghon refers to the mungbean vermicelli or bean thread noodles.  It is absolutely not similar to the rice vermicelli (like bihon) as sotanghon is transparent which explains its moniker "cellophane" noodle. Sotanghon is made from the starches of either mung beans, yams potato, or cassava.  I prefer this over rice vermicelli as it is firmer and silkier as compared to the bihon which breaks and becomes soggy easily.

Sotanghon  is more expensive than other noodles that's why sotanghon is only served on special occasions.  And one recipe that is commonly cooked using this cellophane noodles is  sotanghon  guisadoIt is sauted mungbean vermicelli in English where the ingredients are sauted.  The ingredients are almost similar to that of any stir-fried noodle dishes.  Pork, beef, chicken, or seafood can be used and a variety of vegetables like bell pepper, carrots, cabbage, brocolli, cauliflower, snow peas, french beans, etc. can also be added.






     SOTANGHON GUISADO

Ingredients :

Sotanghon (Mung Bean Vermicelli) - 100 to 150g
Pork, diced - 200 g
Squid Rings - 100 g.
Squid balls, sliced and fried
French Beans, sliced into strips
Celery - 1 stalk
Bell pepper, sliced into strips
Carrots, sliced into strips
Brocolli
(other vegetables if you like:  cabbage,cauliflower, mungo sprout, etc) 
Vegetable oil for frying and sauteing
Sesame Oil - 2 tsp
Black Pepper Powder

Seasoning:

Soy Sauce (I used Kikkoman) - 4 tbsp
Fish Sauce - 2 tbsp
Water - 3/4 c.
Pork Boiullon - 1 cube


Cooking Procedure:

1.  Soak the rice vermicelli for 30 minutes until they are soft.  Drain the noodles and set aside.
2.  Fry squid balls and set aside. 
3.  Mix together all the ingredients for the seasoning and set aside.
4.  In the same pan, remove some of the oil and leave just enough for sauteeing (around 3 tbsp) add the sesame oil and heat them under medium fire.  Fry the pork in it until they almost turned brown
5.  Add the the garlic then the onions.  Stir.
6.  Stir in the squids and fry them  for 2 minutes. Remove squid and set aside.
7.  Toss in the celery and the bell pepper and stir fry them for 2 minutes.  
8.  Add in the rest of the vegetable and stir-fry them for at least a minute then pour the seasoning and simmer for at least 2 minutes or until the vegetables are half-cooked
9.  Toss in the sotanghon and stir. Add the rest of the cooked squids, pork, and squid balls.  Let it simmer until the noodles and vegetables are cooked (soft but not soggy) and most of the liquids have evaporated. Sprinkle with black pepper powder.

Serve with sliced lime or lemon :-)


 © myFresha-licious  (24March2013)

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