Sardines with Sotanghon and Pechay

Ingredients

• Sardines

  Fish, pacific, canned in tomato sauce, drained solids with bone

  425g

• Noodles

  Egg, cooked, unenriched, with added salt

  60g

• Cabbage

  Chinese (pe-tsai), raw

  300g

• Garlic

  Raw

  3 clove or 9g

• Onions

  Raw

  1 medium or 110g

• Water

  Plain, clean water

  2 cup or 473g

• Oil

  Submarine Sandwich - Wegmans

  3 tbsp or 42g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 tbsp chopped or 18g

• Pepper

  Spices, black

  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)

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