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Mungbean Noodle or Pancit Sotranghan Recipe

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This recipe for Mungbean Noodle or Pancit Sotranghan, by , is from Activity Directors Collaborate in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Alicia Corvera -ManorCare Boynton Beach, FL
Added: Friday, September 4, 2009


1/3 cup oil
2 tsp minced garlic
1 large onion chopped
2 pieces chicken breast, cooked and flaked
1 lb shrimp shelled
soy sauce and pepper to taste
2 pieces carrots cut julienne
1 small head of cabbage, shredded
1 cup snow peas
5-6 cups chicken broth
1 1/2 lbs mungbean noodle, soaked in water until softened, then drain chopped
1/4 cup spring onions(scallions)
*note: Mungbean noodle is a long, white transparent noodle, most expensive among noodles.

Heat oil then saute garlic, onions, chicken and shrimp. Season to taste. Add vegetables and broth. Bring to a boil then add the mungbean noodle. Cook until noodles and vegetables are tender and broth has evaporated. Serve topped with spring onions.




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