Ampalaya con Sotanghon

Name: Ampalaya con Sotanghon
Yield: 5
Cuisine: Filipino
Ingredients: 2 tbsp (30 mL) Cooking oil; 4 cloves (25 g) Garlic, crushed; 1 pc (50 g) Onion, sliced; 3 pcs (180 g) Tomatoes, chopped; 1 pc (300 g) Ampalaya (bitter gourd), rinsed, seeded, and sliced (about 12 inches long); 2 small bundles (80 g) Sotanghon (vermicelli) noodles; 3 pcs (180 g) Eggs, slightly beaten; 2 cups (500 mL) Water; 1 pack (40 g) Mama Sita's Pansit Bihon Mix

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Bitter gourd (ampalaya) and sotanghon (vermicelli) noodles simmered with egg in a savory broth made with Mama Sita's Pansit Bihon Mix. Simply serve hot as a light noodle dish.

Cooking time: Cook 12 min
Yield: 5
Difficulty: Beginner
Ingredients: 9 ingredients
Steps: 5 steps

First published August 4, 2020

Bowl of ampalaya con sotanghon: vermicelli noodles with bitter gourd and tomato, with fresh tomatoes beside — Ampalaya con Sotanghon

Ingredients

Check off each ingredient as you go.

2 tbsp (30 mL)Cooking oil
4 cloves (25 g)Garlic, crushed
1 pc (50 g)Onion, sliced
3 pcs (180 g)Tomatoes, chopped
1 pc (300 g)Ampalaya (bitter gourd), rinsed, seeded, and sliced (about 12 inches long)
2 small bundles (80 g)Sotanghon (vermicelli) noodles
3 pcs (180 g)Eggs, slightly beaten
2 cups (500 mL)Water
1 pack (40 g)Mama Sita's Pansit Bihon Mix

Instructions

Sauté the garlic, onion, and tomatoes.
When the onions are soft, stir in the ampalaya and Mama Sita’s Pansit Bihon Mix, cover, and continue cooking for another 5 minutes.
Remove the lid, pour in the water, and bring to a boil.
Mix in the sotanghon noodles and beaten eggs. Continue cooking until the noodles are tender.
Remove from heat and serve.