Dish of Mung bean Noodle Salad
(click to enlarge)

Mung Bean Noodle Salad


Philippine   -   Pancit Sotanghon
Makes:
Effort:
Sched:
DoAhead:  		 3-1/4 #
***
1 hr
Best		 This is a vegetarian version of Pancit Sotanghon, patterned after one composed by Yasmin Newman, despite protests - they just don't do vegetarian in the Philippines.

7
7
3
5
5
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1/4
2
1/3
1
1/3
1/2
2
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Mung Bean Noodles (1)  
Onion
Garlic
Carrot
Celery
Long Beans (2)
Cabbage
Oil
Stock (3)
Soy Sauce
Salt
Pepper
Sesame Oil, dark
Calamansi Juice (4)
-- Serve With
Lemon Wedges (5)

You could include any of dice of Chicken, Pork or Chinese Sausage if you wish, as they would in the Philippines.

Prep   -   (30 min)
  1. Place NOODLES in a heat proof bowl. Pour Boiling Water over to cover. Soak for 5 minutes, then drain. Spread them out on your cutting board and make several cuts through them at right angles so they are of manageable length.
  2. Quarter ONION lengthwise and slice thin crosswise. Crush GARLIC and chop small. Mix.
  3. Peel CARROTS and slice diagonally into chunks about 1/2 inch thick. Cut CELERY similarly to the Carrots. Cut BEANS diagonally into 1-1/2 inch lengths. Mix all.
  4. Cut a wedge of CABBAGE and shred medium.
Run   -   (30 min)
  1. Heat Oil in a wok or spacious sauté pan. Stir in Onion mix and fry stirring just until Onion begins to soften.
  2. Stir in Carrot mix and fry stirring 4 minutes.
  3. Stir in Cabbage and fry stirring until the vegetables are crisp tender - do not overcook. Remove and set aside.
  4. Add Stock and Soy Sauce to the empty pan. Bring to a boil and stir in the Noodles Cook, tossing occasionally, for until the liquid has been absorbed.
  5. Return the Vegetables. Season with Salt, Pepper and Sesame Oil. Toss until well distributed. Sprinkle Calamansi Juice over and toss a little more.
  6. Serve warm as a side dish - or cool as a salad. Accompany with Lemon Wedges.
NOTES:

  1. Mung Bean Noodles:

      [Cellophane Noodles; Sotanghon (Philippine)]   Don't mistake Rice Noodles for these, they look the same dry but cook very differently. For details see our Asian Noodles page.

  2. Long Beans:

      I prefer these tropical beans, but regular Green Beans could be used, with some reduction in cooking time. For details see our Long Beans page.

  3. Stock:

      For a vegetarian dish, use a light vegetable stock. Of course, in the Philippines, they'd use Chicken stock.

  4. Calamansi Juice:

      This juice is often found in the frozen food cases of Philippine markets. If not available, the best substitute is 3 parts Lemon Juice and 1 part Orange Juice, but this recipe would be OK with just Lemon Juice. For details see our Citrus page.

  5. Lemon Wedges

      This should actually be Calamansi halves, but those are not widely available in North America, and very expensive where they are. For details see our Citrus page.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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