This noodle dish is of particular contention between my mom and me. We both like sotanghon but our preference is on opposite ends. I like mine a bit soupy, at the very least “wet” whereas she likes hers dry!
This specific one is the way she likes it, simply because this dish is for her. Her version of sotanghon is also full of veggies – carrots, beans and greens like kangkong (water spinach) and celery leaves, wood-ear mushrooms. For the meat component, she likes ground pork or ground chicken.
250g sotanghon (mung bean) noodles, about 5 bundles, soaked in water until softened
200g ground pork or ground chicken
sliced onions
minced garlic
1 carrot, peeled and cut into strips
50g green beans (Baguio beans) sliced into strips
handful of celery leaves
handful of re-hydrated wood ear mushrooms
1 liter chicken stock, more or less
2 tablespoons of dark soy sauce, or to taste
salt and pepper, to taste
Saute garlic and onions until soft and fragrant. Add the ground pork and cook until almost done. Add the wood ear mushrooms, celery leaves, beans and carrots and stir fry several seconds.
Add the chicken stock and cook until simmering. Add the sotanghon noodles then season with soy sauce, salt and pepper, to taste. Cook 2 to 3 minutes then turn off the heat. Let the noodles sit for a few minutes to soak up/absorb any liquid that remains.
Serve with calamansi slices.
Chopsuey at Halo–Halo ni Lucille 