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
sutanghon noodles (Saifun or Mung Bean threads)
cloves garlic, minced
onion in 1/4" dice
raw medium-size shrimp, peeled and deveined
mixed thinly sliced vegetables such as celery, carrots, green beans or whole pea pods
chicken or seafood stock
patis or other Asian fish sauce
scallions, sliced thinly
Citrus wedges such Kalamansi, Meyer lemon or regular lemon
Soak the Sotanghon noodles in cold water for 15 minutes.
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.
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.
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.)
Sprinkle with green onions and serve immediately with citrus wedges, salt and pepper alongside.