Sardines with Sotanghon and Pechay

Ingredients

• Pacific sardines

  canned in tomato sauce, drained, with bone

  425g

• Egg noodles

  cooked, unenriched, salted

  60g

• Napa cabbage

  raw

  300g

• Garlic

  raw

  3 clove or 9g

• Onion

  raw

  1 medium or 110g

• Water

  2 cup or 473g

• Oil

  Submarine Sandwich - Wegmans

  3 tbsp or 42g

• Scallions

  raw

  3 tbsp chopped or 18g

• Black pepper

  ground

  ¼ tsp or 0.5g

• Salt

  table

  1 tsp or 6g

Directions

1. Heat oil in a pan.
2. 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.
3. Pour the contents of the canned sardines into the pan. Cook for 1 minute.
4. Add pechay or bok choy. Saute for 30 seconds.
5. Pour water into the pan. Let boil.
6. Add sotanghon (vermicelli) noodles. Stir and cook until the noodles softens.
7. Season with fish sauce and ground black pepper.
8. Transfer to a serving bowl. Serve hot.
9. (source: https://panlasangpinoy.com/sardines-with-sotanghon-and-pechay/#wprm-recipe-container-72474)