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4.8 from 5 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 mins
Cook Time1 hr 20 mins
Total Time1 hr 35 mins
Course: Main Entree
Cuisine: Filipino
Servings: 6 Servings
Calories: 238kcal

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
  • 1/2 pound shrimp, peeled, deveined and cut into 1/2-inch pieces
  • 1 bunch fresh spinach, stems trimmed
  • salt and pepper to taste

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.

Nutrition

Calories: 238kcal | Carbohydrates: 34g | Protein: 18g | Fat: 3g | Cholesterol: 95mg | Sodium: 597mg | Potassium: 866mg | Fiber: 7g | Sugar: 3g | Vitamin A: 5525IU | Vitamin C: 23.8mg | Calcium: 177mg | Iron: 5mg