Shrimp and Cellophane Noodles

By • January 24, 2011 • 6 Comments

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Author Notes: This Filipino dish is called "Sutanghon" or "Sotanghon" and can either be an entree or a soup with addition of more liquid. The noodles are made from bean starch; after cooking, they look clear and slippery (they're also called "glass noodles"), unlike other Asian noodles made from opaque rice or wheat. And Filipinos, like other Asians, don't have the same compunctions as Americans: they see nothing redundant about serving two starches on the same plate, so feel free to serve these noodles next to a scoop of plain boiled rice. betteirene

Serves 3-4

  • 9 ounces sutanghon noodles (Saifun or Mung Bean threads)
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1/2 cup onion in 1/4" dice
  • 1 pound raw medium-size shrimp, peeled and deveined
  • 2 cups mixed thinly sliced vegetables such as celery, carrots, green beans or whole pea pods
  • 2-4 cups chicken or seafood stock
  • 1 tablespoon patis or other Asian fish sauce
  • 2 scallions, sliced thinly
  • Citrus wedges such Kalamansi, Meyer lemon or regular lemon
  • Salt and pepper
  1. Soak the Sotanghon noodles in cold water for 15 minutes.
  2. Add oil to a large saute pan over high heat. When it begins to shimmer, add the garlic, onions and shrimp and saute briefly, about three minutes, until shrimp just begin to turn pink. Remove everything from pan with a slotted spoon and set aside in a medium bowl.
  3. Add the vegetables to the pan and turn heat to medium. Saute about 5 minutes, stirring frequently, until vegetables begin to soften. Add 2 cups of stock and bring to a boil. Stir in the fish sauce.
  4. Drain the Sotanghon noodles and add to saute pan. When the noodles have absorbed most of the liquid, taste for doneness. If they're done to your liking, add the shrimp and allow them to heat through without overcooking. If they're not cooked, add a little more stock and cook a minute or two longer before adding the shrimp. (If serving the noodles as soup, add up to two cups additional stock.)
  5. Sprinkle with green onions and serve immediately with citrus wedges, salt and pepper alongside.
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Comments (6) Questions (0)


over 1 year ago twinjadojo

Oh my gosh, this dish was divine. The delicate flavours are beautiful alone, but also lend themselves to any number of additions or toppings. I made this with coconut oil, 1" of minced fresh ginger (thrown in with the garlic and onion) and a homemade Vietnamese chicken broth. My toddler twins nomed as is; we adults added a squeeze of lime and a dollop of sambal oelek. Thank you for this bowl of heaven that saved dinner!


about 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Great recipe. Totally my kind of dinner. I'd use a lime at the end, probably. Love the clean flavors and the simplicity of this. ;o)


about 4 years ago happycao

so is this a more soupy noodle dish or a gravy like consistency?
Also do you know a lot about Filipino cooking? You have a few recipes of Filipino recipes!


about 4 years ago aargersi

Abbie is a trusted source on General Cooking.

I love cellophane noodles, need to make a trip to the Asian Market and get some! This sounds delicious.


about 4 years ago Waldito

It looks delicious. Thanks!


about 4 years ago ahmz

Wow, this sounds really easy. I am going to have to give it a try. thanks for posting. http://ahmz-homecooking...