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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.

Recipe: Pork Sotanghon Noodles With Carrots And Snow Peas

Ingredients

  • 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

Instructions

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  1. Soak the sotanghon noodles in warm water. Let that soak to soften the noodles. Once soft, cut the noodles with a kitchen scissor.
  2. Heat up oil in a wok or saute pan. Saute garlic and onions. Add the pork slices. Let the meat cook.
  3. Add water, soy sauce, black pepper, and carrots. Cover the wok and let it boil.
  4. 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.
  5. Uncover, stir in the snow peas. Let that cook for a bit, about 2 minutes or so.

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YUM!

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