In technical term(I think), sotanghon noodles are cellophane noodles. I actually prefer sotanghon noodles over the rice or bihon noddles that’s used in Pancit dishes. It’s a childhood thing that I can’t really explain. Since I’ve turned into a curry fiend back in February, starting with a Curry Pork & Green Beans Stir-Fry, then the pork & tofu stir-fry, grilled curry pork chops, grilled bbq-curry chicken, curry pork & potatoes w/ saffron, chicken wings curry, and other curry dishes, I decided to add a curry flavor in this shrimp & sotanghon noodles dish too. I think I’ll make it again soon.
|Shrimp & Veggies Sotanghon Curry|
- sotanghon noodles
- 1 bag(5 lbs) of shrimp, peeled and deveined
- 1 medium onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 sm head of broccoli florets
- 1/2 bag of baby carrots
- 3 tbsp soy sauce
- 1/2 tsp of curry paste(a little goes a long way)
- 3 cups of water
- sprinkles of black pepper
- lemon wedges, optional
- Fill a pot with water to soak the sotanghon noodles, about 12-15 minutes. Once the noodles have soften up, cut the noodles with a kitchen scissor. Not too short. Keep the noodles in medium length.
- Heat up oil in a wok. Sautee garlic and onions. Add the shrimp to cook for a few minutes.
- Add water, soy sauce, and curry paste. Add the broccoli florets and carrots too. Stir then cover the wok and let it boil.
- Drain the water off of the sotanghon noodles. Add the noodles into the boiling mixture. Stir for a bit. Put the cover back, let it cook until the water is almost gone.
- Sprinkle with black pepper and stir one last time before serving.