|left :shrimps &onions. right: longganisa, tofu, onions & cabbage.|
It's amazingly simple to prepare (that coming from a nitpicker such as myself) and it's very versatile, too. It's like pasta, you can put anything on hand that you care to eat. The usual version for seasoning this is without using vinegar. I chose the vinegar recipe as it is quite new to me.
For my first attempt I used shrimps and onions as those are the only ones I found in the kitchen. I made a mistake in not testing the cane vinegar I used. It was more sour than the usual and I had put too much. Version 2 had tofu and longganisa and this time some greens (cabbages). I put in less of the vinegar but it was till to sour for my taste although my mom did eat it without major complains. :) Anyways, I still have 7 more attempts to improve this.
ingredients: Mung bean noodles or sotanghon, Soy sauce, cane vinegar, meat or meat substitutes to give taste, vegetables (optional), onions, garlic, pepper & salt to taste.
How + some notes: The secret is in cooking the noodles, after which you can stir in the ingredients on a shallow pan. The white mung bean noodles need to be soaked in warm water for a few minutes to make them pliable. Boiling for a very short period (25 seconds, as suggested) is also an option. The garlic and onions are stir-fried first until slightly brown. Their smell should begin to come out at this time. At that time, the meat and other ingredients are put in, then the noodles followed shortly by the soy sauce and vinegar, all the while stirring so that the ingredients are seasoned evenly. A step-by-step recipe can be found here.
10/30 Cooking Challenge
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