Fried Pancit

Ingredients:

2	tbsp	STAR MARGARINE GARLIC
1/4	cup	bell pepper strips
1	cup	sliced halved carrots
1/2	Kg	MONTEREY PORK LOMO, cut into bite size pieces
4	pc	MAGNOLIA CHICKEN STATION LIVERS, sliced
2	pc	PUREFOODS CHORIZO BILBAO STYLE, sliced diagonally
1/4	kg	shrimps, shelled and devained
1/4	cup	thinly sliced onion leeks
1/4	cup	sliced celery
1	cup	sitsaro
2	tbsp	cornstarch, dissolved in 2 tbsp water
2	tbsp	sugar
		iodized fine salt and pepper
		cooking oil, for deep-frying
1 (200 g)	pack	fresh egg noodles
		roasted or salted peanuts, coarsely chopped

Procedure:

In a wok, melt margarine. Stir fry bell peppers and carrots. Add pork, chicken livers, chorizo and shrimp. Cook until tender.
Add onion leeks, celery, sitsaro and mix well. Add cornstarch mixture and cook until thick. Season with sugar, salt and pepper. Set aside.
In a separate wok, heat oil and deep fry egg noodles until crispy.
Place crispy noodles on plate and top with vegetable mixture. sprinkle with chopped peanuts.

Makes 4 servings.

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