Crispy Noodles Recipes

Ingredients :

175 g

6

115 g

115 g

2

4

3

1

1

6 tablespoons

1 tablespoon

1 tablespoon

45 g

115 g

3

rice vermicelli

pieces dried Chinese black mushrooms

lean pork

boneless, skinless chicken breast

eggs

cloves garlic, finely chopped

shallots, thinly sliced

fresh red chili, seeded and sliced

fresh green chili, seeded and sliced

lime juice

fish sauce

crushed palm sugar

cooked peeled prawns

bean sprouts

spring onions, thickly sliced

1. Soak vermicelli in water for 20 minutes, then drain and set aside.

2. Soak mushrooms in water for 20 minutes, then drain, chop and set aside.

3. Cut pork and chicken into 2.5 cm strips or small dice.

4. Set aside.

5. For garnish, heat 2 tablespoons oil in a wok.

6. In a small bowl, beat eggs with 2 tablespoons water, then drip small amounts in batches in tear sapes on to wok.

7. Cook for 2 minutes until set.

8. Remove using a fish slice or thin spatula.

9. Set aside.

10. Add more oil to wok until there is sufficient for deep frying.

11. Heat to 190^oC (375^oF).

12. Add vermicelli in batches and fry until puffed, light golden and crisp.

13. Transfer to absorbent kitchen paper.

14. Set aside.

15. Pour off oil leaving 3 tablespoons.

16. Add garlic and shallots and cook, stirring occasionally, until lightly browned.

17. Add pork, stir fry for 1 minute, then mix in chicken and stir for 2 minutes.

18. Stir in chilies, mushrooms, lime juice, fish sauce and sugar.

19. Bubble until liquid becomes very lightly syrupy.

20. Add prawns, bean sprouts and noodles, tossing to coat with sauce without breaking up noodles.

21. Serve with spring onions scattered over and garnished with egg 'tears'.

Serves 4

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