Sotanghon (vermicelli, glass noodles) and ginseng soup
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Sotanghon (vermicelli, glass noodles) and ginseng soup

Course Main Course
Cuisine Asian Fusion
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Connie Veneracion

Ingredients

  • 200 to 250 grams sotanghon I recommend the Long Kow brand
  • 4 cups ginseng soup seasoned
  • 1 cup diced cooked pork seasoned
  • 8 green beans a.k.a. Baguio beans
  • 1 carrot
  • 18 stalks scallions
  • 2 shallots
  • 4 cloves garlic
  • 2 tablespoons cooking oil
  • patis (fish sauce) or salt and pepper, if the pork and soup unseasoned

Instructions

  • Pour the strained ginseng soup in a pan. Add the noodles. Bring to the boil then turn off the heat. Leave to soak for at least 10 minutes. Test a noodle, if not cooked enough, pour in half a cup of hot broth into the pan and continue soaking.
  • While the noodles soak, prepare the rest of the ingredients.
  • Crush, peel and mince the garlic.
  • Peel and finely slice the shallots.
  • Peel and julienne the carrot.
  • String and cut the string beans diagonally into one-inch lengths.
  • Cut the onion leaves into two-inch lengths then finely slice vertically make string-like strips.
  • Heat the cooking oil in a non-stick wok. Add the pork and cook, stirring occasionally, until lightly browned. Add the garlic, onion, carrot and string beans. Cook, stirring often, for a couple of minutes. Add the softened noodles and onion leaves. Cook, stirring, just until heated through.