Sauteed Sardines (Ginisang Sardinas) is a quick and delicious recipe often serving as last-minute menu most of the time. But I often tweak the recipe to make it less ordinary than how it is perceived to be. While adding miswa to ginising sardinas is one of the most popular, using sotanghon noodles makes it even more interestingly delicious.
- 250 grams sotanghon noodles
- 1 big can Sardines in Tomato Sauce (around 425gms), Hot - optional
- 5 cloves garlic
- 1 medium onion
- 3-4 pcs tomatoes, chopped
- 1 small pouch tomato sauce
- Chilies, optional
How to cook Ginisang Sardinas with Sotanghon
- In a bowl of water, soak sotanghon noodles. Set aside
- Pour out canned sardines in a bowl. Separate the fish from the sauce. Using a fork, removed scales of the fish in the sauce. Set aside.
- In a pan, saute onions, garlic and tomatoes.
- Pour in the sardine sauce, fish (crushed into "chunks") and tomato sauce. Make flavor adjustments using salt and/or sugar to balance the taste.
- When done, separate at least 1/3 of the sauce to serve as toppings.
- Add sotanghon noodles to the sauce. Mix and simmer until noodles are cooked
- Remove from heat, top with extra sauce and serve.
The same recipe can be used to make the Miswa dish but just use around 200 grams of miswa add more water. But you can always tweak the recipe to suit your own taste.