Soak noodles in tap water for about 10 minutes. Drain and set aside.
Head the chicken broth in a separate pot. Add the noodles to the boiling broth and stir occasionally to prevent the noodles from sticking to the bottom.
Wait till noodles are transparent and soft.
Drain excess stock.
In a bowl, mix the noodles, chicken meat, half of the fried garlic, sesame oil, fish sauce (patis). NOTE: Add each of these in small quantities to ensure that the noodles won’t get too salty.
Season with white pepper.
Mix well to evenly distribute the flavors.
Garnish with finely chopped spring onions and leftover garlic.
Serve with calamansi and fish sauce for more flavoring.