Been Trying to catch up on votes and asking my friends to please check out my wish
http://www.robinhoodfund.com/cast-your-votes/wish/id/7375
Thank you

Thankyou for supporting my son's dream.

Thanks for the add. I hope you have a wonderful Sunday and I look forward to talking to you soon!

Thank you for the votes!!

Also I want to thank you for voting on my wish. I greatly appreciate it.

Wow, great you posted the recipe here. In Philippines or here in Taiwan we have a special kind of rice noodle which we call "Sotanghon". The garlic won't burn if the fire is low. Good luck :>

I decided that I would post this here to just for the heck of it...thank you again.

Pork Sotanghon

Sotanghon noodles ( cellophane noodles or bean thread noodles)
Oil
2 pork chops, cut julienne style
Chicken or beef stock (or broth) several cups
Salt
lemon juice
Onion - sliced
Garlic - sliced or pounded
Atsuete (annatto) powder dissolved in water (optional). Paprika can substitute by the way. If you have atsuete seeds, you need to pound/grind them, then soak the granules in water. This is used for red coloring and it also imparts a little bit of flavor.
carrots - cut julienne style or crosswise
greens (for this particular dish, I used green beans, but you can use any - cabbage is perfect for this)
You can also add mushrooms , bamboo shoots, water chestnut, etc.
Ground white pepper
Soy Sauce
Green onions if you have them fo garnish

Soak sotanghon noodles in chicken stock to absorb liquid. I do this first so the noodles are easy to cut. Once the noodles are thoroughly soaked, you need to cut them into manageable length. Use kitchen scissors which you really have to have in your kitchen.
Heat oil in a wok and deep fry your garlic pieces until they are golden brown and crisp. This is very hard to do, I still haven't mastered this step - mine usually turn out burnt but crisp. Remove garlic pieces from the pan and set aside. You need this for your garnish later on.
Add sliced onion to the hot oil. Stir until the slices become transparent. Add the meat, constantly stirring and mixing them until they become brown. Add carrots, again constantly mixing them. It is imperative to know here that you have a very hot wok - have your flame, burner, fire, whatever, setting on high. Add a little bit of chicken stock just enough to cover the meat and carrots. Adjust seasoning - pinch of salt, pinch of ground white pepper, a tablespoon of soy sauce. Add the atsuete coloring. Simmer the conconction for about 3-4 minutes.
Add the sotanghon noodles and mix until they absorb the liquid and the color. Add your greens the last.
That's it. You can then dish the noodles out to a serving dish, garnish with your crisp garlic, green onions, lemon slices or wedges, parsley,... whatever.
Serve withsoy sauce and lemon juice on the side

Hi Venis, thanks for forwarding Mike's wish- it's re-submitted & we will hope he will win this round.

Hi there, I was trying to squeeze my brain on the first time I read your new wish, now am sure it's "Sotanghon"- it's delicious, I love it- we Filipinos usually prepare that when there is a birthday party coz according to beliefs it wishing "long life" but of of course there's none who can prove that.. Can use shredded pork or chicken breast, or shrimps, whatever one prefers.

Also please remember I was a writer in my former life and it came in the spirit never to leave. I must spew words like confetti.