Odong Guisado

Method

1. Separate the odong noodles gently and prepare all vegetables before heating the pan; the noodles soften quickly once liquid is added.
2. Heat the oil in a wide pan over medium heat. Cook the garlic for 20–30 seconds, then add the onion and sauté until translucent.
3. Add the carrot and stir-fry for 1 minute. Add the cabbage and cook only until the edges begin to wilt.
4. Push the vegetables aside, add the sardines and tomato sauce, and break the fish into large flakes rather than a paste.
5. Pour in 1 1/2 cups hot water or stock and bring to a lively simmer. Taste before adding soy sauce because canned sardines may already be salty.
6. Add the odong noodles and turn them gently with tongs as they soften. Keep the pan uncovered so excess liquid can evaporate.
7. Cook 4–7 minutes, adding hot water a few tablespoons at a time only if the noodles are still firm before the pan dries.
8. When the noodles are tender and nearly dry but still glossy, fold the vegetables and sardine flakes through, season with pepper, and serve immediately with calamansi and spring onions.