Crispy glass noodles with tofu – Mee Crob

Ingredients for 4 servings:

• 175 g glass noodles
• Oil for frying
• 2 tbsp lemon juice
• 3 tbsp tomato ketchup
• 1 tbsp fish sauce
• 1 tsp vinegar
• 100 g brown sugar
• 200g tofu
• 200 g soy sprouts
• 1 spring onion(s)
• Oil for the wok

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Break the glass noodles into small pieces. Fill a wok about 1/3 full with oil and heat. When the oil is very hot, add a handful at a time. They will immediately expand explosively. When the noodles have fully expanded, remove them from the oil with a ladle and let them drain on kitchen paper. Repeat with the remaining noodles until all the noodles are fried. Drain the oil after frying. In a saucepan, mix a sauce of lemon juice, ketchup, fish sauce, vinegar, and brown sugar. The sugar will thicken the sauce slightly. Cut the tofu into 1×1 cm cubes. Heat the oil in the wok. Add the tofu and bean sprouts and stir-fry. Add 2 tablespoons of the sauce. Add the noodles and stir gently. Slowly add the remaining sauce until the noodles are coated. If there is any leftover sauce, it can be served in a separate bowl. Garnish with spring onions before serving. This dish is especially festive. The transformation of the glass noodles through deep-frying is spectacular and will leave a lasting impression on your guests.