Ginisang Munggo with Sotanghon

INGREDIENTS:

• 2 ounces sotanghon
• 1 cup mung beans, washed and drained
• 7 cups water
• 1 tbsp oil
• 1 onion, minced
• 3 cloves garlic, minced
• 1 tomato, chopped
• 1 tbsp fish sauce
• ½ pound shrimp, peeled and cut into ½-inch pieces
• 1 bunch fresh spinach
• salt & pepper to taste

INSTRUCTIONS:

1. In a bowl, soak sotanghon in warm water for 2 minutes or until softened. Drain well and set aside.
2. In a pot over medium heat, combine beans, water & 1 teaspoon salt.
3. Bring to a boil, removing off froth that accumulates and beans that float on top.
4. Lower heat, cover and cook for 45 minutes or until beans' skins have burst.
5. In another pot over medium heat, heat oil.
6. Add garlic and onions and cook until aromatic.
7. Add tomatoes and cook for about 5 minutes.
8. Add fish sauce and continue to cook for 2 minutes.
9. Add shrimp and cook for 2 minutes or until color changes to pink.
10. Add cooked mung bean including liquid. Bring to a boil.
11. Add sotanghon and cook for 5 minutes or until noodles are translucent.
12. Season with salt and pepper to taste.
13. Add spinach, turn off heat and cover pot until spinach are just wilted.
14. Serve hot & enjoy!

Source: Hearty's Haven

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