57 grams sotanghon
1 cup dried munggo (mung beans), washed and drained
7 cups water
1 tablespoon oil
1 medium onion, minced
4 cloves garlic, minced
1 large tomato, chopped
1 tablespoon fish sauce
10 pcs shrimp, peeled and cut into ½-inch pieces
1 bunch alugbati leaves, (malabar spinach)
1-2 Siling haba (long chili pepper)
pepper to taste
1 pack chicharon, garnish
Soak sotanghon in warm water for about 1 to 2 minutes or until just softened. Drain well and set aside.
Heat pot over medium heat, add beans, water and 1 of teaspoon salt. Bring to a boil, skimming off froth that accumulates and beans that float on top. Lower heat, cover and cook for about 1 hour or until beans are softened and skins have burst.
In another pot over medium heat, heat oil. Add garlic and onions and cook until tender and aromatic. Add tomatoes and cook, mashing with back of spoon, for about 3 to 5 minutes or until softened and releases juice. Add fish sauce and continue to cook for about 1 to 2 minutes.
Add shrimp and cook for about 1 to 2 minutes.
Add cooked mung bean including liquid. Bring to a boil. Add sotanghon, siling haba and cook for 3 to 5 minutes or until noodles are translucent.
Season with additional salt and pepper to taste.
Add alugbati, turn off heat and cover pot for about 1 to 2 minutes.
Serve hot and garnish with crunchy chicharon. Enjoy!