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Balls of spun seaweed noodles sold in the grocery section of SM Makati.
seaweed noodles - /se-wed nó-dol/ [n.] a pancit (noodles) made with flour and seaweed.
This thick rounded noodle is rich in calcium, magnesium, and iodine. Uncooked seaweed noodles are dry, and stiff and would crumble under pressure.
It can be cooked into pancit canton, bam-i, guisadong pancit, pancit luglug, spaghetti or carbonara.
This thick rounded noodle is rich in calcium, magnesium, and iodine. Uncooked seaweed noodles are dry, and stiff and would crumble under pressure.
It can be cooked into pancit canton, bam-i, guisadong pancit, pancit luglug, spaghetti or carbonara.
This noodle has been manufactured and popularized by the Bicolano seaweed pancit makers in Tiwi, Albay in 2008.
The varied color is the result of adding some ground vegetables as additional ingredients in the production. Added vegetable means added nutrients and vitamins.
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Varieties of seaweed noodles include malunggay (moringa), beets, carrots, and kalabasa (squash)
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For more about Filipino food, see this Philippine Food, Cooking, and Dining Dictionary. It is OPEN and FREE.
Continue to follow my blogs. You can also follow and learn more by joining us in our Facebook group. Have more bits and pieces about our kind of food, ingredients, and ways of cooking, dining, and knowing food culture across the 7,641 islands of the Philippines.
Encouragement and enthusiasm are not enough. I also need moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. Keep them coming. All I know is that I am happy with what I am sharing and giving away. If you are pleased and happy with what I am doing, just smile and please share the happiness. Keep sharing and include to share the PHILIPPINE FOOD ILLUSTRATED. I feel energized when my blog becomes one of the reasons why you are happy and smiling.
Edgie Polistico
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