Giniling Sotanghon

• servings: 1-2
• active time: 30mins
• total time: 1hr

Ingredients

100-200g minced pork

1-2 portions of mung bean noodles

1-2 potatoes, diced

5 cloves of garlic

1 red onion, diced

2 spring onions

1tbsp tomato paste

1tsp annatto seeds

2tsp fish sauce

2tbsp oyster sauce

1tbsp soy sauce

2tsp sugar

350ml chicken stock

Directions

Soak the mung bean noodles for 20 minutes, then drain and cut in half

To 4tbsp of oil add 1tsp of annatto seeds and stir slowly until the oil starts to stain, turn off the heat and keep stirring until the oil is a deep red then remove the seeds.

Reheat the oil to medium-high and add in your potato, which should be diced into small cubes. Fry until crispy, then remove and set aside.

Lower the temperature to medium and sauté the onions and garlic until softened, then mix in 1tbsp of tomato paste and cook down.

Add in the spring onion whites and minced pork and break up, stirring until no pink remains. Add in 1tbsp of soy sauce, 2tbsp of oyster sauce, 2tsp of fish sauce and 2tsp of sugar and mix well to combine.

Pour in half the chicken stock and simmer until the liquid is half-reduced, then add your mung bean noodles to the pan and mix well before pouring in the other half of the stock, turning the heat to medium-low and covering for 8 minutes.

Season with black pepper to taste and serve topped with the spring onion greens, the potato cubes and some crispy bagoong or sambal.