How to Cook the Perfect Odong Sardines Recipe (Udong Sardinas)

Whenever there are no celebrations or fiestas, Filipinos tend to get very basic when it comes to their viands.

However, give a Filipino noodles, a can (or two) of sardines, and water, and the Filipino can still whip up a simple yet tasty dish! This odong recipe proves this.

Native to the Visayas and Mindanao regions, odong is a simple dish with odong noodles as its main ingredient.

Odong noodles (which are yellow in color) are commonly sold in wet markets and variety stores in the said regions, so for those in Luzon, misua or sotanghon can also be used as substitutes.

Odong recipe preparation and tips

Though this odong recipe makes a noodle dish, the main driver of the taste is the red sardines, as they’re what give the dish its tasty tomato flavor.

You can switch up the sardines as well. You can use either tinapa or regularly canned sardines, or you can also have spicy sardines if you want to kick it up a notch!

Fried tinapa can also be used in this recipe to provide a rough contrast to the somewhat slimy (in a good way) texture of odong.

An added treat is that the tinapa will also absorb some of the odong broth, so you’re also guaranteed a tasty sahog.

Real sliced tomatoes can also be added into the sauce to make odong much tastier, as well as chopped celery if you want to make it fancier.

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Odong recipe (odong noodles with sardines)

Native to the Visayas and Mindanao regions, odong is a simple dish with odong noodles as its main ingredient. Odong noodles (which are yellow in color) are commonly sold in wet markets and variety stores in the said regions. Course Main CourseCuisine FilipinoKeyword Fish, seafood Prep Time 5 minutesCook Time 15 minutesTotal Time 20 minutes Servings 4 people Calories 30kcal Author Joost Nusselder Cost $8

Ingredients

• ¼ kg odong noodles
• 1 can sardines
• 1 onion chopped
• 4 cloves garlic
• salt and pepper to taste
• water
• spring onion

Instructions

• Saute garlic and onion.
• Add the sardines, salt, and pepper, and simmer for 2 minutes.
• Add water (just enough to cook the noodles).
• Serve it hot and garnish with spring onion.

Nutrition

Calories: 30kcal

Other vegetables that you can include in this odong recipe include patola and upo. This ups to the nutritional value of the entire meal!

Even if the odong recipe already has noodles in it, you can still actually serve this with rice, as it’ll absorb the extra sauce coming from the broth. Enjoy it as a spread for your morning pandesal or as a full meal for lunch or dinner.