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Coconut Noodles (Pancit Butong)
2 tablespoons vegetable or corn oil
1 tablespoon finely minced garlic
1/3 cup sliced onion
1/3 cup sliced tomatoes
1 cup tofu (bean curd), fried and cut into 1 x 2-inch strips
2 tablespoons soy sauce
1 teaspoon salt
4 cups chicken stock
1 cup dried mushrooms, soaked for 30 minutes and cut into strips
3 young coconuts, meat cut into strips
1 green pepper, cut into strips
1 red pepper, cut into strips
3 sprigs parsley
In a medium pot, heat oil and sauté garlic until light brown, onion until transparent and tomatoes until soft.
Add fried tofu or bean curd, soy sauce and salt.
Add chicken stock and mushrooms. Cover and simmer over moderate heat for 10 minutes.
Add coconut. Cook until tender.
Add green and red pepper and parsley.
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