Mi krob (fried noodles in salad)

Ingredients

9 oz of Chinese rice flour noodles

1 tbsp of sugar

1 tbsp. of soy sauce

1 tbsp. of white wine vinegar

Frying oil

2 oz of minced shallots

4 minced garlic cloves

9 oz of boneless pork or 9 oz of boneless chicken breast in strips

9 oz of crab meat or peeled prawns in 1/2 inch pieces

2 tbsp. of nam pla (Or anchovy essence)

2 tbsp of lemon juice

1 omelet in strips (made from 4 eggs)

6 fresh chili peppers, seedless, cut in strips lengthwise

6 chives in 2 inch pieces

Coriander sprigs

9 oz of Soy bean shoots

Preparation


Cover the noodles with hot water and leave them for 1 minute. Strain and let them dry. Mix the sugar with the soy sauce and vinegar.


Heat the oil in a wok, when a piece of bread fries in 30 seconds in the oil it means that it is ready. Fry the noodles, one bunch at a time, until they are fried turning them over once.


Remove them and drain them on paper towels. The noodles will break. Heat 1/2 cup of vegetable oil in a wok, or pan, over medium flame.


Once hot, fry the shallots and garlic for 30 seconds. Add the pork or chicken and saut? for 1 minute. Add the crab meat or prawns and saut? for another minute.


Add the nam pla (or anchovy essence) and lemon juice, stir to mix and cook for 1 minute.


Add the noodles to the meat mix. Stir and soak them with the reserved mix of vinegar. Cook over moderate flame until it is hot.

Place the mix of noodles in a large hot dish and garnish with the omelet strips, chili, chive, coriander sprigs and soy shoots. Serve immediately.


....