Ingredients
- 300 ml Vegetable oil
- 2 cloves Garlic, finely chopped
- 100 g Pork, sliced
- 4 Large uncooked shrimps, peeled, deveined, tails intact
- 1 tablespoon Dried shrimps
- 2 tablespoons Pickled white radish, finely chopped
- 50 g Bean curd, diced
- 45 ml Lemon juice
- 45 ml Nuoc Mam sauce
- 3 ml Anchovy essence
- 40 g Sugar
- 175 g Rice stick noodles, soaked in warm water for 15 minutes and drained well
- 2 Eggs, beaten
- 50 g Bean sprouts
- 3 tablespoons Crushed peanuts
- 2 tablespoons Chopped spring onions
- 2 tablespoons Chopped fresh coriander leaves
Garnishing
- 1/2 teaspoon Roasted chili powder or flakes
- 4-Jan Lemon wedges
Instructions
- Heat the oil in a wok and gently stir-fry the garlic for 3-4 minutes until golden brown. Increase the heat, add the pork and fry for 6 minutes until cooked. Add the shrimps, dried shrimps and pickled radish and continue stir frying for 1 minute.
- Add the bean curd, stir, reduce the heat and add the lemon juice, Nuoc Mam sauce and sugar, stirring all the while for 3 minutes.
- Add the noodles and stir the mixture thoroughly for 1-2 minutes. Push to one side and quickly add the beaten eggs. Once they begin to set, stir them, effectively scrambling them. Push to one side.
- Place most of the bean sprouts and a handful of crushed peanuts, spring onions and coriander over the noodles. Stir these in with scrambled eggs and noodles. Serve on a large plate with little mounds of bean sprouts, peanuts, spring onion, coriander, chili flakes and lemon wedges.
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Do you have a better Spicy Fried Noodles (Mi Xao Gia Vi) recipe?