Heat cooking oil until smoking hot. Drop small portion of vermicelli rice noodles into the hot oil. It will quickly pop out. Slightly submerge the crispy noodles into the oil for 5 second and drain. Set a side.
In a pot, combine water, chicken, salt and ground black pepper. Boil and simmer until the chicken is cooked. Reserve 3 tablespoons of the chicken stock. Slice chicken into desired size and set a side.
In a pan, add olive oil and heat until hot. Add scrambled eggs and keep stirring until the eggs are firm. Chop the scrambled eggs using your spatula and keep stirring. Set a side.
Using the same pan, sauté the bean sprouts until done. Set a side.
Using the same pan, sauté garlic and onion. Add soybean paste, tomato sauce, fish sauce, calamansi juice, vinegar, ground black pepper, chicken stock, Knorr Savor Rich Chicken Liquid Seasoning and brown sugar. Cover and let it simmer over low heat for 5 minutes.
Stir the sauce for 5 minutes or until the sauce thickens in consistency. Transfer the sauce in a bowl.
Using the same pan in low heat setting, add 2 tablespoons of the sauce. Add the crispy noodles and toss until the sauce sticks to the noodles. Gradually add the sauce with continuous tossing until desired taste is achieved.
Add the sliced chicken, scrambled eggs, bean sprouts, chopped green onion and chili.
