Tofu Mii Grop / (crispy noodles)

Tofu Mii Grop / (crispy noodles)

Ingredients

1 large serve

120 g rice vermicelli
100 g Tofu puffs (deep fried puffed tofu)
1 tablespoon Big green chilli
2 Orange (for zest)
200 g Bean sprout
Bunch Spring onion (greens)
3 Shallot (for fried chips)
Bunch Coriander
1 litre Peanut oil

Method

Soak noodles in warm water for 8 mins, drain. Put the peanut oil into a cold wok, peel shallots and slice lengthways very thinly and put into cold oil on medium flame, bring up to about 120C & fry shallots until golden & remove from oil (about 6 mins from cold)
Place on paper towel to drain, these will be the final garnish for the dish
Turn temp up to get oil to 180C in preparation for noodle frying

Mean while cut the garnishes as follows:
Cut tofu into strips
Cut 1 or 2 big green chilli into 1 mm thick long strips
Zest half the orange& cut into 1 mm wide strips (keep the flesh for juicing to add to the sauce if desired)
Cut spring onion (greens only ) into match sticks
Cut coriander so you have leaves & long stems

Mii Grop Sauce

Ingredients

1 tablespoon chopped coriander roots.
½ teaspoon pepper
2 cloves garlic
pinch salt
50g light palm sugar
2 eggs whisked
150g preserved white or yellow soy beans pureed (yellow bean paste)
1 tablespoon tamarind extract
Juice from 3 limes

Method

Make a paste from salt, coriander root and garlic.
Fry in hot oil. Add in pureed preserved soy beans and continue frying
Add palm sugar, remove from heat and fold in eggs gradually whisking as you do. Put back on heat. The eggs will thicken but try and avoid scrambling eggs with excess heat. Add tamarind and lime juice and orange juice if desired
Pour sauce over crispy fried noodles (see Tofu Mii Grop) and enjoy.