As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.
Bean Thread Noodle Soup
What makes this particular soup uniquely Filipino is the use of the glass noodles or bean thread noodles, known locally as "sotanghon." These noodles, made from mung beans, have a somewhat rubbery texture and are resistant to overcooking, which makes them well-suited to soups. They're also quite slippery, so you'll need a fork to eat them. They are available at any Asian market.
This is a very flexible soup in that you can add any meat, seafood, and/or vegetables you want. In this recipe, we use cooked frozen shrimp and imitation crabmeat to prepare a quick and easy meal.
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- 1 cup frozen prawns, fully cooked and shelled
- 1 (8-oz) package frozen imitation crabmeat, fully cooked
- 50 grams sotanghon noodles
- 7 cups water
- 5 cloves garlic, minced
- 1 onion, chopped
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 1 can water chestnuts
- 1 cup mung bean sprouts
- 1 cup mushrooms, sliced
- Salt and pepper to taste
- Thaw out the frozen, fully cooked prawns and imitation crabmeat.
- Soak the sotanghon noodles in a bowl of warm tap water for at least 10 minutes until soft. Then drain the noodles and discard the water.
- In a pan, saute the garlic and onions in sesame oil until lightly browned. Then add the vegetables to the pan and saute for at least 5 minutes.
- Boil the 7 cups of water in a pot over medium heat.
- Add the noodles and fish sauce to the boiling pot of water and simmer for 10 minutes.
- Add the vegetables and simmer for another 3-5 minutes.
- Add the thawed, fully cooked seafood to the pan and simmer for 1 minute.
- Season with salt and pepper as needed before serving.
- Substitute any vegetables you prefer.
- To add color, you may add soy sauce.
- If desired, garnish with sliced green onions and/or toasted garlic slices.
- Use canned chicken or vegetable broth instead of water.