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Add Crispy Noodles To Your Vegetable Kare-Kare for a Twist

July 3, 2018

Kare-kare is one of those signature dishes in the Filipino canon that captures the depth of our palates. It alternates between salty and bitter, and has an inherent sweetness thanks to its ingredients. To get that balance right every time takes skill that all Filipino mothers just seem to have.

Recreating that magic is made less difficult with Mama Sita’s mixes, which manage to capture the authentic flavors in a packet – with real ground roasted peanuts for that yummy, creamy, delectable Kare-Kare sauce. This recipe uses Mama Sita’s Kare-Kareng Gulay Mix, which takes your ordinary vegetable stir-fry up a notch, so even if you decide to create the famous stew without meat, you don’t lose any of kare-kare’s robustness. The nuttiness is amplified, and the balance of sweet and salty is just right.

To show you the dexterity of this little packet, we created a slightly soupier version that goes perfect with crispy noodles. The addition of noodles adds texture to the dish and makes for a fun and surprising bowl, showing you that these Filipino flavors can be further elevated and be made more exciting.

Vegetable Kare-Kare with Crispy Noodles

  • Serves: 2-4
  • Active time: 45 mins
  • Total time: 45 mins
  • Difficulty: Easy


Vegetable Kare-Kare with Crispy Noodles

  • 2 tbsp. oil
  • 2 tbsp. garlic, minced
  • 2 tbsp. onion, minced
  • 2 small tomatoes, chopped
  • ½ cup kalabasa, cut into 1-inch cubes
  • ½ cup sitaw, cut into 1-inch pieces
  • 1 medium eggplant, cut into circles
  • 5 leaves pechay, cut into small pieces
  • 2 cups water
  • 2 packs of Mama Sita’s Kare Kareng Gulay Mix
  • 2 cups/bunches vermicelli rice noodles
  • Oil, for frying
  • 1 cup shrimp, peeled and deveined (optional)


  1. Prepare all vegetables and ingredients.
  2. In a pot over medium heat, add the oil.
  3. Once oil is heated through, add the garlic, onion, and tomato. Sauté until fragrant and tomatoes have softened (about 3-5 minutes).
  4. Add kalabasa, sitaw, eggplant, and pechay to the pot.
  5. Stir and sauté vegetables for 5 minutes until they begin to color and soften.
  6. Add water and Mama Sita’s Kare Kareng Gulay Mix, stirring constantly until the mix dissolves into the water.
  7. Turn the stove on high and bring mixture to a boil, cooking until sauce is thickened, (about 8-10 minutes)


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