Ginisang Munggo at Sotanghon

4.86 from 7 votes

Ginisang Munggo at Sotanghon

Ginisang Munggo at Sotanghon made extra delicious with cellophane noodles and minced shrimp. It's hearty, budget-friendly and tasty served with steamed rice.

Prep Time15

Cook Time1 20

Total Time1 35

Course: Main Entree

Cuisine: Filipino

Servings: Servings

Calories: 238kcal

Author: Lalaine Manalo

Ingredients

2 ounces sotanghon
1 cup dried munggo (mung beans), washed and drained
2 quarts water
1 tablespoon canola oil
1 medium onion, peeled and chopped
3 cloves garlic, peeled and minced
1 large tomato, chopped
1 tablespoon fish sauce
½ pound shrimp, peeled, deveined and cut into ½-inch pieces
1 bunch fresh spinach, stems trimmed
salt and pepper to taste

US Customary - Metric

Instructions

In a bowl, soak sotanghon in warm water for about 1 to 2 minutes or until just softened. Drain well and set aside.
In a pot over medium heat, combine beans and water. Bring to a boil, skimming off the froth that accumulates and beans that float on top. Lower heat, cover and cook for about 1 hour or until beans are softened, and skins have burst.
In another pot over medium heat, heat oil. Add garlic and onions and cook until tender and aromatic.
Add tomatoes and cook, mashing with the back of a spoon, for about 3 to 5 minutes or until softened and release juice.
Add shrimp and cook for about 1 to 2 minutes or until color changes to pink.
Add fish sauce and continue to cook for about 1 to 2 minutes.
Add cooked mung bean including liquid. Bring to a boil.
Add sotanghon and cook for 3 to 5 minutes or until noodles are translucent. Season with additional salt and pepper to taste.
Add spinach, turn off heat and cover pot for about 1 to 2 minutes or until spinach are just wilted. Serve hot.

Notes

There's no need to presoak the mung beans! They're small and quick to cook; they'll be tender and ready to saute in about half an hour.
Make sure to check the package date. Older beans take longer to cook and soften.

Nutrition