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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 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Filipino
Servings: 5 people
Calories: 80kcal
Cost: P35


  • Wok


  • 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