This Pork Sotanghoon Noodles With Carrots And Snow Peas was my comfort food last week. I wanted to drink but it was still a weekday and as much as I love wine, believe it or not, I’m capable of waiting until Friday night. Or at least Thursday night since it was a 3-day weekend for everyone here. Anyway, I already have a few sotanghoon/pancit recipes here but here’s one more if you need another with snow peas.
- sotanghon noodles/cellophane noodles
- 2 pork steaks, sliced
- 1 medium onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 large carrots, julienned
- 1 pack of organic snow peas(cut in half, optional)
- 3 tbsp soy sauce
- sprinkle of black pepper
- 2 cups of water
- Soak the sotanghon noodles in warm water. Let that soak to soften the noodles. Once soft, cut the noodles with a kitchen scissor.
- Heat up oil in a wok or saute pan. Saute garlic and onions. Add the pork slices. Let the meat cook.
- Add water, soy sauce, black pepper, and carrots. 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.
- Uncover, stir in the snow peas. Let that cook for a bit, about 2 minutes or so.