Pancit Lusay

Method

1. Taste the fresh miki for salt. Rinse briefly if heavily salted, then blanch for only 20–30 seconds, drain immediately, and loosen with tongs.
2. Heat a wok over medium-high heat. Add the crumbled longganisa and cook until browned and its fat has rendered.
3. Push the sausage to one side. Add oil only if the wok is dry, then sauté onion and garlic for 30 seconds.
4. Add the tomatoes and cook until their edges soften but the wedges have not collapsed completely.
5. Stir in 2 tablespoons bagoong isda and fry for 1 minute to mellow its raw aroma. Add a splash of water if it begins sticking.
6. Add the noodles and spring onions and toss briskly for 1–2 minutes so the sausage, tomato, and bagoong coat the strands evenly.
7. Make a well in the centre, pour in the eggs, and leave them until partly set. Break them into soft curds and fold through the noodles.
8. Taste before adding more bagoong. Finish with black pepper and serve immediately with calamansi.