Ingredients:
200 gms Spaghetti Noodles
3 cups water
1tsp. salt
1/4 tsp. pepper
pinch vetsin
2 cups oil
1 tbsp. vinegar
1 1/2 tbsp. soy sauce
2 tbsp. white sugar
1 tbsp. brown sugar
1/2 tsp. calamansi rind
1 pc. siling labuyo, minced
100 gms. lean pork, cut in strips
50 gms. peeled shrimps (optional)
100 gms. deboned chicken, sliced in strips
2 cups togue
1 1/2 tbsp. cornstrach
1/2 cup water
|
For marinade; 1 tbsp. calamansi juice 1 tbsp. patis 2 tbsp. oil 2 cloves garlic, minced 1 med. onion, chopped |
Garnishings: 1pc. egg, beaten, scrambled 2 stalks green onions, chopped |
Procedures:
1) Boil noodles until tender. Drain and spread on trays and sun dry for half to full day. Deep fat fry until noodle puffs. Drain and set aside.
2) Mix all ingredients for marinade. Set aside.
3) Saute in oil the garlic and onions. Add pork, shrimps, chicken and cook over low fire for 10 minutes. Stir fry until almost done and add togue and cook until half done. Dissolve cornstrach in water and add to marinade. Add marinade to meat mixture and simmer until done.
4) Arrange crispy noodles on a serving platter. Top with meat and togue mixture. Garnish with scrambled egg and green onions.
No. of servings: 6
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