Ginisang Munggo at Sotanghon made extra delicious with cellophane noodles and minced shrimp. It’s hearty, budget-friendly, and tasty served with steamed rice.
If you’re looking for an easy and budget-friendly meal that packs flavor and nutrients, this mung bean stew is your answer.
This nutritional powerhouse is not only an economical source of protein, but it also works well in various preparations.
How to serve
- Munggo, in themselves, are cheap peasant fare. Chopping the shrimp into bite-sized pieces and adding sotanghon are ingenious ways to extend servings further.
- Serve this mung bean stew with steamed rice and your favorite grilled meat or fried fish for the ultimate comfort food!
- To store leftovers, cool completely and transfer to a container with a tight-fitting lid. Refrigerate for up to 3 days.
- The legumes and the noodles tend to absorb a lot of liquid. Reheat in a saucepan to an internal temperature of 165 F, adding more water or broth to loosen the consistency.
- 2 ounces sotanghon
- 1 cup dried munggo (mung beans), washed and drained
- 2 quarts water
- 1 tablespoon canola oil
- 1 medium onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 large tomato, chopped
- 1 tablespoon fish sauce
- 1/2 pound shrimp, peeled, deveined and cut into 1/2-inch pieces
- 1 bunch fresh spinach, stems trimmed
- salt and pepper to taste
In a bowl, soak sotanghon in warm water for about 1 to 2 minutes or until just softened. Drain well and set aside.
In a pot over medium heat, combine beans and water. Bring to a boil, skimming off the froth that accumulates and beans that float on top. Lower heat, cover and cook for about 1 hour or until beans are softened, and skins have burst.
In another pot over medium heat, heat oil. Add garlic and onions and cook until tender and aromatic.
Add tomatoes and cook, mashing with the back of a spoon, for about 3 to 5 minutes or until softened and release juice.
Add shrimp and cook for about 1 to 2 minutes or until color changes to pink.
Add fish sauce and continue to cook for about 1 to 2 minutes.
Add cooked mung bean including liquid. Bring to a boil.
Add sotanghon and cook for 3 to 5 minutes or until noodles are translucent. Season with additional salt and pepper to taste.
Add spinach, turn off heat and cover pot for about 1 to 2 minutes or until spinach are just wilted. Serve hot.
Nutrition InformationCalories: 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