Ingredients :
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
Method :
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
Method :
In a wok or deep fryer, heat the oil to 375 F (190 C) and fry the rice vermicelli until puffed. Remove and set aside. Combine the sauce ingredients in a large skillet and cook over medium heat for 4 minutes until of a syrupy consistency. If desired, fry the beaten eggs in a small pan. When cooked, remove and slice into strips. Set aside. Add the noodles to the sauce and mix quickly so that they are evenly coated. Place on a serving dish, sprinkle with garnish, and lay the egg strips on the top. Serve immediately.
No comments:
Post a Comment