CRISPY NOODLES

CRISPY NOODLES

(MI KROP)

4 cups oil

6oz Rice Vermicelli

Sauce:

½ cup vinegar

½ cup sugar

1 tsp salt

1 tsp tomato paste

3 tbsps garlic pickle

Garnish:

2 eggs, beaten (optional)

1/4 cup green onions, chopped

1/4 cup red bell pepper, chopped

1/8 cup chives

4oz fried tofu, diced

1 tbsp cilantro/coriander leaves chopped

1. In a wok or deep fryer, heat the oil to 375 F (190 C) and fry the rice vermicelli until puffed.

2. Remove and set aside.

3. Combine the sauce ingredients in a large skillet and cook over medium heat for 4 minutes until

of a syrupy consistency.

4. If desired, fry the beaten eggs in a small pan. When cooked, remove and slice into strips. Set

aside.

5. Add the noodles to the sauce and mix quickly so that they are evenly coated.

6. Place on a serving dish, sprinkle with garnish, and lay the egg strips on the top.

7. Serve immediately