Sotanghon with Fresh Tomatoes and Cheddar Cheese

150 grams Sapporo Long Kow Vermicelli (sotanghon)
2 pounds fresh tomatoes, chopped
1 piece fresh onion, choppedsotanghon tomatoes and cheddar cheese
1/2 teaspoon garlic, minced
1 tablespoons dried basil leaves
1/3 cup olive oil
1 cup shredded reduced-fat cheddar cheese
salt and pepper to taste

Soak Sapporo Long Kow (sotanghon) in hot water for five minutes. Drain immediately and set aside. In a large bowl, mix the tomatoes, onions, garlic, basil leaves, olive oil, salt and pepper. Let stand at room temperature for one hour. Add sotanghon. Sprinkle with cheese and serve.

The recipe was sourced form Sapporo Products brochure. Text or call +639215543299 for more information.

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