CRISPY SOTANGHON CHIPS

Ingredients:

2	tbsp	fish sauce (patis)
2	tbsp	soy sauce
2	tbsp	calamansi juice
3	tbsp	vinegar
1/4	cup	brown sugar
3	cups	cooking oil for deep-frying
		vermicelli noodles (sotanghon)
1	pack	vermicelli noodles
4	pc	MAGNOLIA BROWN EGGS, lightly beaten
1	pc	medium onion, finely chopped
3	cloves	garlic, minced
1	pc	small red or green chili pepper, seeds removed
1/3	cup	MONTEREY GROUND PORK
1/3	cup	MAGNOLIA CHICKEN STATION GROUND CHICKEN
1/3	cup	ground shrimp
10	stalks	green onions, sliced for garnish
2	pc	lemon wedges, for garnish

Procedure:

In a small bowl, combine fish sauce, soy sauce, calamansi juice, vinegar and sugar. Set aside.
In a wok or deep skillet, heat oil to 350°F. Drop an ounce of noodles then turn over once puffed up and floating. Fry until crisp, about 15 seconds, Drain on paper towels and continue frying in small batches. Keep warm in a low-heat oven.
Using the same oil, thinly drizzle beaten egg over oil surface in a random pattern. Continue with about half of egg mixture forming a lacy network of egg. Fry until golden brown. Turn over once, and brown other side. Drain on paper towels. Repeat with remaining beaten eggs.
Heat another wok over medium high heat and add about 2 tbsp of oil from the first wok. Add onion, garlic and chili. Cook until fragrant. Add meats and stir-fry just until done.
Stir sugar mixture and add to wok. Bring to a boil and cook until slightly thickened. Reduce heat to low and add about a quarter of fried noodles and eggs. Stir together and toss to break up noodles and coat with sauce. Continue adding noodles and eggs in batches until all are coated with sauce. Transfer to a serving platter and garnish with green onions and lemon wedges.

Makes 6-8 servings.

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