Odong at Tinapa
Odong is salted flour noodles characterized by thin hard texture (soft when cooked) and yellowish color. A worthy substitute is musua, an even thinner version of Chinese noodles.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Main Course
Cuisine: Filipino
Servings: 5 people
Calories: 80kcal
Cost: P35
- 1 pc Garlic clove minced
- 1 pc Big shallot sliced
- 1 tin Sardines
- 5 packs Odong noodles
- 1/4 tsp Salt and pepper
- 3 tbsp Vegetable oil
- 1 cup Water
In a big wok, heat oil add on garlic followed by the sliced onion. Saute until fragrance occurs.
Add sardines and keep stirring and add water. Let it boil and add odong noodles. Simmer it in a low fire for around 5 minutes or more until noodles are cooked. Season it with salt and pepper.
Garnish it with spring onions and serve with rice or bread.
- Do not overcook noodles.
- Do not burn your garlic and onion or else you have a bitter taste.
- Add on green papaya or sayote.
- You can have it with malungay.
- It is also possible to add upo or patola