Sardines with Sotanghon and Pechay
Fish and noodle soup with bok choy. This budget dish is easy to make.
Servings: 2 people
- 5.5 ounces sardines in tomato sauce 1 can
- 2 ounces sotanghon noodles
- 1 1/2 cups pechay chopped
- 3 cloves garlic
- 1 piece onion
- 2 cups water
- 3 tablespoons cooking oil
- 3 tablespoons green onion
- Patis and ground black pepper
Heat oil in a pan.
Crush the garlic and chop into small pieces. Saute in oil until it starts to brown. Add onion. Continue to cook until the later softens.
Pour the contents of the canned sardines into the pan. Cook for 1 minute.
Add pechay or bok choy. Saute for 30 seconds.
Pour water into the pan. Let boil.
Add sotanghon (vermicelli) noodles. Stir and cook until the noodles softens.
Season with fish sauce and ground black pepper.
Transfer to a serving bowl. Serve hot.
Calories: 489kcal | Carbohydrates: 32g | Protein: 22g | Fat: 30g | Saturated Fat: 3g | Cholesterol: 111mg | Sodium: 496mg | Potassium: 565mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2520IU | Vitamin C: 31mg | Calcium: 392mg | Iron: 3mg