AMPALAYA WITH SOTANGHON

Ingredients:

2	bundles	vermicelli noodles, soaked in water then cut in half
1/4	kg	MONTEREY GROUND PORK or MAGNOLIA CHICKEN STATION GROUND CHICKEN
2	tbsp	cooking oil
1 (50 g)	pc	onion, sliced thinly
3	cloves	garlic, crushed
1 (40 g)	pc	tomato, sliced
1/2	cup	pork or chicken stock
1	tbsp	fish sauce
2 (240 g)	pc	ampalaya (bitter gourd), sliced thinly

Procedure:

In a medium sized pan, sauté onions, garlic, and tomato in oil until tender. Add pork and sauté until it changes color.
Add bouillon cube dissolved in water. Add fish sauce and mix well. Bring to a boil. Once boiling, add noodles and lower heat. Simmer until cooked.
Add bitter gourd and do not stir until done.

*Do not stir bitter gourd until cooked to avoid the bitter taste of the sauce.

*Soak slices of ampalaya in water with salt for 10 minutes. Wash it before adding it in the end.

Makes 5 servings.

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