The usual crab sotanghon (mung bean noodle) that I cook (and that hubby likes) is a creamy, saucy concoction. This time, however, circumstances forced me to stray from the usual. The culprit? The absence of a crucial ingredient.
The result? A different, but still delicious, dish!
300 to 400 grams sotanghon, softened
1 kilo crabs, cut up (cleaned)
4 to 5 thin slices of ginger
3 cloves garlic, chopped
1 onion, sliced
350 grams ground pork
1/4 cup oyster sauce
1/4 cup light soy sauce
1 liter chicken stock
2 egg whites, lightly beaten
1 tablespoon sesame oil
salt, pepper and chili flakes, to taste
Saute the ginger in hot oil. Add onions and garlic. Stir fry a few seconds and add the pork. Stir fry until almost cooked. Add the crabs and mix around a few seconds and season with oyster sauce and soy sauce. Add the chicken stock. Season with salt and pepper (and chili flakes, if desired). When the stock boils, add the sotanghon. Swirl in the beaten egg whites. Let simmer until the sauce is fully absorbed by the sotanghon. Toss with sesame oil (adjust seasonings, as needed). Serve hot.