March 19, 2015
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garlic sotanghon

Ever since my mom was diagnosed with hypertension, we’ve been making this dish whenever we find garlic leaves in the market. The leaves are very similar to spring onions and they are not as garlicky as the bulbs. They, however, bring a lot of flavor to any dish.


garlic sotanghon 2

Glass Noodles with Shrimp and Garlic Leaves


  • 1/2 lb glass noodles (ChapChae noodles) or vermicelli (sotanghon)
  • 1/2 lb cooked shrimps
  • 2 cups pork (I used lechon kawali)
  • 1 cup celery, chopped
  • 1 1/2 cups onion, diced
  • 1 garlic leaves, sliced into 2 inch strips
  • 4 cups water or chicken broth
  • 2 to 3 tablespoons garlic, minced
  • 1 cup onion, chopped
  • 2 tablespoons fish sauce
  • 2 tablespoons cooking oil


  1. Soak the noodles in water until it becomes soft. If using glass noodles, cook them according to package directions.
  2. Heat a clean wok or cooking pot and pour-in cooking oil.
  3. When the oil is hot enough, sauté garlic and the remaining sliced onions.
  4. Add-in pork and cook for a few minutes.
  5. Pour-in chicken broth then bring to a boil.
  6. Stir-in the garlic leaves. Cook for 3 minutes.
  7. Add the noodles and fish sauce then cook for another 2 minutes. Add the cooked shrimps.
  8. Transfer to a serving plate and place lemon or calamansi slices on the side.
  9. Serve hot.

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