Ginisang Munggo at Sotanghon tastes even better when accompanied by cellophane noodles, minced shrimp, and cellophane noodles. Serve it with steamed rice. It is hearty, affordable, and delicious.
Ginisang Munggo at Sotanghon
Mung beans are an excellent option for a quick, affordable meal packed with flavor and nutrients. Mung beans are a great source of protein and can be used in many different ways.
This hearty stew recipe is my favorite way to cook these legumes. This is our ginisang recipe, but it’s filled with more sotanghon noodles. These noodles are, incidentally, made from mung bean starch.
Ingredient notes
- Ampalaya – Adding bittermelon to your meal is typical for added nutrition. During the last five minutes of cooking, slice the seeds and add them to the stew.
- Spinach – You can also use malunggay leaves or chili leaves.
- You can substitute shrimp for other meats and proteins like chicharron, diced pork belly, or flaked Tinapa.
Cooking Tips
- Mung beans don’t need to be pre-soaked. They are small, easy to cook, and will be ready to saute in just half an hour.
- Check the date on the packaging. Beans older than 5 years take longer to soften and cook.
How do you serve?
- Munggo is a cheap, simple peasant food. You can extend your servings by cutting the shrimp into smaller pieces or adding sotanghon.
- This mung bean stew is great with steamed rice, your favorite grilled meat, or fish for ultimate comfort food.
Instructions for storage and reheating
- Let cool completely, then transfer to a container with a tight-fitting lid. Keep in the refrigerator for up to three days.
- Lentils and noodles absorb a lot of liquid. Heat in a saucepan until it reaches 165 F to loosen the consistency.
- Ginisang Munggo at Sotanghon
- Ginisang Munggo at Sotanghon is made even more delicious with cellophane noodles, minced shrimp, and cellophane noodles. It is hearty, affordable, and delicious when served with steamed rice.
Ginisang Munggo at Sotanghon Recipe
Quick Overview of Recipe
- Prep time: 15 minutes
- Cook time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Course: Main Entree
Ingredients
- 2 ounces sotanghon
- 1 cup dried munggo, or mung beans, washed and drained
- 2 quarts of water
- 1 tablespoon of canola oil
- 1 medium onion, peeled and then chopped
- 3 cloves garlic, peeled and minced
- 1 large tomato, chopped
- 1 tablespoon fish sauce
- 1/2 lb shrimp, deveined and peeled into 1/2-inch pieces
- 1 bunch fresh spinach, stems trimmed
- Salt and pepper to your liking
Cooking steps & Instructions
- Soak sotanghon in warm water for approximately 1 to 2 minutes or until it is softened. Drain the water and place it in a bowl.
- Combine the beans and water in a saucepan over medium heat. Bring to a boil. Remove any foam and beans from the top. Reduce heat to medium, cover, and cook for approximately 1 hour until beans become soft and the skins burst.
- Heat oil in a saucepan over medium heat. Cook garlic and onions until tender and fragrant.
- Mix in tomatoes. Cook for 3 to 5 minutes or until softened.
- Cook shrimp for 1 to 2 minutes or until the color changes to pink.
- Continue to cook for approximately 1 to 2 more minutes.
- Add cooked mung bean, including liquid. Bring to a boil.
- Cook the noodles for 3 to 5 mins or until translucent. Add salt and pepper to your liking.
- Turn off the heat, add spinach, and cover the pot. Cover for approximately 1 to 2 minutes until the spinach is just wilted. Serve immediately
- Important Note
- Mung beans don’t need to be pre-soaked. They are small, easy to cook, and will be ready to saute in just half an hour.
- Check the date on the packaging. Beans older than 5 years take longer to soften and cook.
Nutrition Information
- Calories: 238kcal
- Carbohydrates: 34g
- Protein: 18g
- Fat: 3g
- Cholesterol: 95mg
- Sodium: 597mg
- Potassium: 866mg
- Fiber: 7g
- Sugar: 3g
- Vitamin A: 5525IU
- Vitamin C: 23.8mg
- Calcium: 177mg
- Iron: 5mg
If you liked this recipe, you’ll definitely want to check out these other posts on my blog:
