Friday, 7 February 2014

Stir-Fried Beef Sotanghon




This is what I do whenever I have insatiable cravings for stir-fried noodles.  Nothing fancy actually, I use whatever I can forage from our refrigerator, cupboard, and other places where we store food.  Cut them into bits and pieces, soak and drain the noodles, saute here, fry there, pour some condiments, sprinkle some seasoning, toss and mix, and viola a delectable savory noodle dish that no one can't resist. Oh, I forgot to tell you that you need to fire up your stove, heat your pan, then cook your noodles and what-have-yous :-)

Though the title dictates the use of sotanghon, it doesn't imply that you need to use sotanghon strictly for this recipe. All I am saying is that, it doesn't matter what kind of noodle you use (you can use bihon or other kind of vermicelli), or whether you use pork, beef, chicken, shrimps, squids, or fish, or you put in vegetables or not.  What matters is that you know the basics of how to stir-fry noodles and of course, the most important of all, the sauce that you are going to use.

Roll up that sleeves and do the cooking  



     STIR-FRIED SOTANGHON

Ingredients :

Sotanghon (Mung Bean Vermicelli) - 150g
Beef, Minced - 200 g
Squid balls, sliced and fried
Kikiam, sliced and fried
Bell pepper, sliced into stripsCarrots, sliced into strips
Cabbage
Cauliflower
Vegetable oil for frying and sauteing
Sesame Oil - 2 tsp
Black Pepper Powder
White Pepper Powder
Lime 

Seasoning:

Soy Sauce (I used Kikkoman) - 4 tbsp
Knor Seasoning - 2 tbsp
Water - 6 tbsp.
Magi Magic sarap


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 sauteing (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 shrimps.  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 until the vegetables softened.  
9.  Toss in the sotanghon and stir-fry them for at least 2 minutes
10. Pour the seasoning over the noodles and continue stirring until the noodles are cooked (soft but not soggy).
11.  Mix the noodles with the rest  of the cooked veggies, squids, shrimps, and squid balls.  Sprinkle with black pepper powder.


Serve with sliced lime or lemon :-)


© myFresha-licious (07February2014)

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