Noodles Recipes - Crispy Fried Rice Vermicelli Recipe

Ingredients

• vegetable oil, for deep and shallow frying

• 175g/6oz rice vermicelli

• 15ml/1 tbsp chopped garlic

• 4-6 small dried red chilies

• 30ml/2 tbsp chopped shallots

• 15ml/1 tbsp dried shrimps, rinsed

• 115g/4oz minced (ground) pork

• 115g/4oz raw peeled prawns, (shrimp), chopped

• 30ml/2 tbsp brown bean sauce

• 30ml/2 tbsp rice wine vinegar

• 45ml/3 tbsp fish sauce

• 75g/3oz soft light brown sugar

• 30ml/2 tbsp lime juice

• 115g/4oz/1/2 cup bean sprouts

For the garnish:

• 2 spring onions, shredded

• 30ml/2 tbsp fresh coriander (cilantro) leaves

• 2-egg omelets, rolled and sliced

• 2 fresh red chilies, seeded and cut into thin strips

Serves 4-6

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Method:

1. Heat oil for deep-frying. Break the vermicelli into 7.5cm/3in lengths and deep-fry in handfuls until they puff up. Lift out with a slotted spoon and drain on kitchen paper.

2. Heat 30ml/2 tbsp oil in a wok and fry the garlic, chilies, shallots and shrimps for about 1 minute. Add the pork and stir-fry for 3-4 minutes, until no longer pink. Add the prawns and fry for 2 minutes. Spoon into a bowl and set aside.

3. Add the brown bean sauce, vinegar, fish sauce and sugar. Bring to a gentle boil, stir to dissolve the sugar and cook until thick and syrupy.

4. Add the lime juice and adjust the seasoning. The sauce should be sweet, sour and salty. Add the pork and prawn mixture with the bean sprouts and stir them into the sauce.

5. Add the fried rice noodles to the wok and toss gently to coat them in the sauce. Serve in warmed bowls, garnished with the spring onions, coriander leaves, omelets strips and chilies.

Note: This crisp tangle of fried rice vermicelli is tossed in a piquant sauce.