SDFXB

GINISANG UPO WITH SOTANGHON

(WHITE GOURD WITH VERMICELLI NOODLES)

Ingredients:
1 medium size upo, white gourd, peeled, sliced
100 grams vermicelli noodles, soaked in water, drained
200 grams small size shrimp, shelled
1/4 head garlic, chopped
1 medium size onion, chopped
2 medium size tomato, chopped
fish sauce or salt
vegetable oil

Instructions:

In a sauce pan, sauté garlic, onion and tomato until fragrant. Add in fish sauce and stir cook for 2 to 3 minutes. Add the shrimp and stir cook for another 1 to 2 minutes.

Add about 2 to 2 1/2 cups of water let boil and simmer for 2 to 3 minutes.

Now add in the white gourd and vermicelli noodles, continue to cook for 3 to 5 minutes or until vegetables are just cook stirring occasionally.

Correct saltiness if required. Serve immediately before the vermicelli noodles absorb all the liquid.