Crispy Fried Noodles

(pic : tajgrillncurry)

Ingredients :

150 gr dried rice vermicelli
3 cups cooking oil
1 tbsp chopped garlic and shallots
quarter cup finely chopped pork
quarter cup finely chopped shrimp
1 tbsp fermented soybeans
1 tbsp vinegar
1 tbsp fish sauce
4 tbsp palm sugar
1 tsp ground dried chilies
1 tbsp lime juice
1 cake yellow soybean curd, cut to matchstick-sized pieces and fried crisp
2 pickled garlic bulbs, finely sliced
1 tsp grated kaffir lime rind
1 whole coriander plant
1 chili, finely sliced
50 gr bean sprouts
3 whole Chinese chive plants



How To Make :

1. Fry rice vermicelli in batches in a wok with hot oil until crisp and golden. Drain and put aside. Remove excess oil and reserve quarter cup for the next step.

2. Heat quarter cup oil in the same wok. Fry garlic and shallots until fragrant, then add the pork and shrimp, seasoning with fermented soybeans, vinegar, fish sauce, sugar, and dried chilies. When thickened, add the lime juice, mix, taste, and season to obtain sweet, sour and salty flour.

3. Reduce the heat, add the prepared crisp noodles in the sauce and toss to coat well, and the noodles stick together. Add the bean curd and transfer to a serving plate. Sprinkle with pickled garlic, grated kaffir lime rind, coriander, and chili. Serve with fresh bean sprouts and Chinese chives on the sides of the plates.

Source : Sisamon Kongpan