Tag: Noodle Recipe

Mongolian Noodles Recipe

Mongolian Noodles, by Bless Mercado

Another noodle recipe to try at a Mongolian restaurant near you or better yet at home. 🙂

Mongolian Noodles Recipe


  • 300 g udon noodles, 
  • ¹⁄3 cup water
  • 1 inch fresh ginger, peeled and grated finely
  • 5 cloves garlic, peeled and chopped finely 
  • 1 large onion, sliced finely
  • 2 chicken breasts, sliced thinly
  • 100 g bean sprouts
  • 1cup soy sauce
  • 1tsp chili paste
  • 1 bar firm silken tofu, cut into cubes
  • 2 bok choy, sliced, 


Method of Preparation:

  • First of, bring a large pan of salty water in to a boil.
  • Add the udon noodles and cook until just tender (Follow the packet’s instruction)
  • When cooked, drain the noodles and then set aside.
  • Heat a large wok over a medium to high heat.
  • Add the onion, garlic and ginger. Mix until fragrant.
  • Stir in the chicken breasts and cook until golden brown.
  • Add the bean sprouts and bok choy, stir.
  • Pour in 1/3 cup water.
  • Cook, stirring, for 2 minutes.
  • Add the soy sauce, and chili paste. Continue stirring.
  • Add the tofu cook for 2 minutes.
  • Finally add the udon noodles and stir for a minutes.
  • Add chopped flat parsley if you want.
  • Serve immediately.

Sotanghon Guisado

Sotanghon Guisado


    • 1 pack Sotanghon (glass noodles)
    • 1 medium onion, chopped
    • 3 cloves garlic, chopped finely
    • 1 cup shrimps, shell removed
    • 1 large chicken breast, sliced thinly
    • 1½ cups chicken broth (chicken bouillon dissolved in 1½ cup of hot water)
    • 1/2 Chinese cabbage, sliced
    • 100g mange taut (sitsaro), topped and tailed
    • 1/2 bell pepper, chopped
    • 1 carrot, peeled and julliened
    • 2 tbsp vegetable oil
    • 1 tbsp light soy sauce
    • fish sauce or salt

Glass Noodle (Sotanghon) Photo by Bless Mercado

Ingredients, photo by Bless Mercado

Method of Preparation:

  • Prepare the sotanghon according to the packet’s instruction.
  • Heat the wok or a large frying pan.
  • Add the oil and let it heat.
  • Saute the garlic until brown but not burnt.
  • Add the onions and cook until translucent.
  • Tip in the chicken and stir until it has changed colour to ‘whitish”.
  • Add the carrot, mange taut, cabbage and bell pepper.
  • Stir in the shrimps and cook for
  • Pour in the the chicken broth and soy sauce.
  • Bring to a boil.
  • Check that the vegetables are cooked.
  • Then add the sotanghon.
  • Correct the seasoning by adding fish sauce or salt, according to taste.
  • Give it a good stir.
  • Serve immediately as an afternoon snack.

Don’t forget to spritz with a touch of lemon or calamansi.



Pancit Bihon Recipe

Pancit Bihon

Pancit Bihon Recipe

Bihon is a fine Philippine rice noodles.


2½ lbs Bijon noodles
1 cup sliced pork
1/2 cup shelled shrimps
3 cups vegetable broth (or 2 vegetable bouillon cubes dissolved in 3 cups of hot water)
1 large onion, chopped roughly
8 cloves garlic, finely minced
2 slabs tokwa (tofu), cut in fairly large cubes
1 large carrot, peeled and cut into long strips
100 g string beans, topped and tailed and cut in 2 inches length
1 small napa cabbage, sliced
1 red bell pepper, sliced
3 tbsp vegetable oil
2-3 tbsp dark soy sause
1 tbsp fish sauce
Freshly ground black pepper

Method of Preparaton:

Heat the oil using a wok..

Stir fry the pork until golden all over.   Add the tokwa (tofu) and brown all over.  Remove both pork and tokwa from the wok and set aside.

Saute the garlic and onions in the wok until deliciously fragrant.  Add the shelled shrimps.

Return the pork and tokwa back into the wok.

Pour in the vegetable broth, cover to cook for 8-10 minutes.

Drop in the string beans, carrot, cabbage and bell pepper.

Bring to a boil, then add the bijon noodles (pull the ‘nest’ apart as you drop the strand into the wok).

Pour in the fish sauce and season with the soy sauce.  Do not all the soy sauce all at once.  Do a taste test.  If two tablespoon is enough according to your taste then that should be enough 🙂

sprinkle with freshly ground black pepper.

Cover the wok with a suitable lid and simmer until the bijon is cooked.

Enjoy!  Delicious afternoon tea time snack!  A merienda a la Filipino!

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