Odong is a Filipino noodle dish originating from the southern regions of the Philippines, particularly in areas such as Mindanao. Unlike many popular noodle dishes in the Philippines that use traditional local ingredients, Odong is characterized by its use of imported goods from the pre-war era.

The main component of Odong is a type of noodle known as "odong noodles," which are yellow and made primarily from wheat flour. These noodles are said to have been introduced to the Philippines by Japanese traders during the early 20th century. The dish itself evolved over time, incorporating local flavors and ingredients.

Typically, Odong is prepared by sautéing garlic, onions, and tomatoes to create a flavorful base. To this, a protein source such as canned sardines or corned beef is added, although fresh meat like chicken or pork can also be used. The odong noodles are then combined with this mixture, often along with water or broth, allowing them to cook and absorb the flavors.

Odong is reflective of the economic history of its regions, where canned goods often functioned as a staple due to limited access to fresh meat and fish. This has led to Odong being seen as a practical and budget-friendly meal enjoyed by many across socio-economic backgrounds.

Despite its simple origins, Odong is highly regarded in Mindanaoan households. It is versatile and can incorporate various ingredients depending on availability and personal preference. While not as well-known as other Filipino dishes, Odong remains a significant part of regional culinary traditions and reflects the adaptive nature of Filipino cuisine in utilizing available resources.