Almondigas With Sotanghon

Almondigas with Sotanghon

Meatballs:
1 lb. ground pork
1 onion, finely chopped (reserve ½ tbsp.)
4 gloves garlic, finely minced (reserve 1 tsp.)
½ c. carrot, finely chopped
1 tsp. cilantro leaves, finely chopped
2 tbsp. flour
1 egg, well beaten
1 tbsp. soy sauce
2 tsp. salt
½ tsp. black pepper

Sotanghon noodles (bean threads)
Chicken stock
1 carrot, sliced into 1/8” rounds or julienned
6-8 leaves of baguio pechay, sliced

Soak sotanghon noodles in water. Set aside.
Mix all ingredients for the meatballs. (I usually check if the seasoning is right by frying a small portion.Then taste and adjust)
Lightly sauté reserved garlic and onion. Pour in stock. When it starts boiling drop in the meatballs (I use two spoons to form the meatballs). When the meatballs change color add the carrots and sotanghon noodles. Season with salt and pepper. Add baguio pechay . Simmeun til pechay leaves wilt a llttle. Turn off heat. Serve hot.