Shing-a-ling is a local fried snack that originated in Calamba, Laguna. Its a fried a local delicacy of Calamba, Laguna, Philippines. Best partnered with spicy vinegar. Made from dried thick egg noodles called miki.

This crunchy Filipino snack reportedly originated from the area of Calamba, Laguna. The name of the Perolina family has long been attached to it, and they are likely the “inventors” of this snack.


1½ lbs fresh miki noodles
2 cups vegetable oil
1 teaspoon garlic powder
½ teaspoon chili powder
1 teaspoon beef powder

In a bowl, combine garlic powder, chili powder, and beef powder. Mix them well.
Rub the mixture on the miki noodles to the point that all sides are coated.
Arrange the noodles in a wide tray. Do not let the noodles overlap each other.
Let the noodles dry under direct sunlight for 1 day. Cover the noodles with a clean screen or cheese cloth to protect it from insects if you are drying them outside of your house.
Heat the oil and deep fry the dried noodles until golden brown.
Serve with vinegar!

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