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||