Ingredients:

• 1/4 kilo Magnolia Chicken Inasal
• 3 tbsp Magnolia Nutri Oil
• 2 tbsp Chopped Shallots
• 1/2 tbsp Minced Garlic
• 1/2 cup Bean Sprouts
• 1/2 cup Red Bell Pepper, sliced into strips
• 400 gm Rice Noodles or Linguine cooked according to package directions
• 1/4 cup Chopped Wansoy
• 3 tbsp Chopped Roasted Peanuts

Sauce:

• 1/2 cup Palm Sugar or Panocha
• 1/3 cup Patis
• 1/4 cup Sampaloc Water (infuse 2 tbsp sampaloc paste in 1/4 cup warm water then strain)
• 1/2 cup Purefoods Supremo Cane Vinegar
• 1/4 cup Chili Sauce

Procedure:

Prepare chicken inasal by grilling for 10-15 minutes per side or until fully cooked. Carefully remove meat from the bone and slice into thick strips. Set aside and keep warm.

To make sauce, mix all ingredients in a saucepan. Let boil then reduce heat to let simmer. Let cook until slightly thickened. Set aside.

In a wok, heat oil and saute shallots and garlic. Add bean sprouts and bell peppers. Add the cooked noodles and the sauce. Let cook until noodles and sauce are well combined. Add cooked chicken inasal and wansoy. Mix well and transfer to serving platter. Top with chopped peanuts and garnish with fresh wansoy leaves.

Makes 2-3 servings.