Ginisang Munggo at Sotanghon

Name: Ginisang Munggo at Sotanghon
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 6 Servings
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

User Reviews

4.9

21 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 35 mins
Servings
6 Servings
Calories
238 kcal
Course
Main Course
Cuisine
Filipino

Ginisang Munggo at Sotanghon

Gemma Fleming

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

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Ingredients

Servings

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

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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 Information

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Calories 238kcal (12%) Carbohydrates 34g (11%) Protein 18g (36%) Fat 3g (5%) Cholesterol 95mg (32%) Sodium 597mg (25%) Potassium 866mg (25%) Fiber 7g (28%) Sugar 3g (6%) Vitamin A 5525IU (111%) Vitamin C 23.8mg (26%) Calcium 177mg (18%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 238 kcal

% Daily Value*

Calories	238kcal	12%
Carbohydrates	34g	11%
Protein	18g	36%
Fat	3g	5%
Cholesterol	95mg	32%
Sodium	597mg	25%
Potassium	866mg	18%
Fiber	7g	28%
Sugar	3g	6%
Vitamin A	5525IU	111%
Vitamin C	23.8mg	26%
Calcium	177mg	18%
Iron	5mg	28%