6 md Dried Chinese mushrooms
4 oz Rice vermicelli (pansit
-bihon)
2/3 c  -oil
7 cl Garlic; minced
2/3 c  Onion; chopped
1/2    Chicken breast; boned
2 sm Chicken thighs; boned
1 2/3 c  -water
1 tb Fish sauce; (patis or nuoc
-mam or nam pla)
1    Chorizo de Bilbao; diced
1 lg Carrot; cut julienne style
2 c  Cabbage; coarsely shredded
2    Eggs; hard-cooked, peeled
-and quartered

Noodles With Chicken & Deep-Fried Garlic)

Soak mushrooms and rice vermicelli in separate bowls of hot water 20
minutes, remove tough mushroom stems and cut caps into thin strips. Drain
noodles.
In soup pot or deep skillet, heat about 1 Tablespoon oil and saute 1 1/2
tsp. of minced garlic and onion until tender but not browned. Add chicken
and water. Cover and simmer about 20 minutes or until meat falls away from
bones. Remove chicken from broth. Chill broth and remove fat or, if you are
not working ahead, just degrease warm broth. Shred chicken meat. (Can do
above ahead.) Combine defatted broth and fish sauce and bring mixture to
boiling. Add rice sticks and simmer about 5 minutes until most of liquid is
absorbed. There should be some unabsorbed broth with noodles to act as
sauce for all ingredients.
Meanwhile, heat remaining oil in small heavy skillet and deep-fry
remaining garlic just until pale golden. Pour oil through strainer and
drain garlic on paper toweling.
Heat 2 Tablespoons of garlic oil in wok or skillet. Stir-fry chorizo
until heated through. Add carrot and fry until almost crisp-tender, add
cabbage and mushrooms and continue to stir-fry until cabbage is almost
crisp-tender. Stir in chicken, then stir vegetable mixture into noodles.
Arrange noodle mixture on platter and surround with hard- cooked egg
quarters. Sprinkle fried garlic over noodles.
Makes 3 main-dish servings or 6 side-dish servings.