siling labuyo, seeded and finely chopped

Fill a saucepan with water and bring to a boil. Add noodles and cook until al dente, about 3 minutes (some pre-cooked noodles need only be soaked in hot water lesser than 3 minutes).

Heat a saute pan and place the spinach leaves. Cook until wilted.

In a large bowl, combine noodles, spinach, sili labuyo, bell pepper, sisig, lime zest, lime juice, basil, egg and cornstarch. Using wet hands, mix until well combined. Shape noodle mixture into patties. Heat deep frying oil and fry sisig noodle cakes in batches of 2, about 2 minutes per side. Drain cakes in paper towels and set aside. To make the sauce, combine vinegar, onions, garlic, salt and pepper. Serve hot.

Serves 6 - 8