Crispy Noodles – Mii Grop

Pasta dishes are just always delicious!

The sauce described here is equally sweet, sour and salty. It will keep indefinitely if refrigerated. If you prepare it in advance, do not add lime and tangerine juice, as their flavor will dissipate, but add them to the sauce after it has warmed up.

Serve the pasta as soon as possible, as the garnish will quickly collapse with such amounts of sugar. You can dress the finished dish especially elegantly with a small egg net.

T R E A T I O N Soak noodles in warm water for 10 min, then drain and mix with beaten egg. Let dry for one night. (This will seal the noodles, keep them crispy, and help them absorb the sauce better). For the sauce, grind pepper, coriander roots, garlic and salt into a paste and sauté in oil until golden. Add yellow beans and roast until fragrant. Add shrimp corail to taste and, if it becomes thick and red, season with sugar. Add eggs one at a time, stirring heartily so they don’t curdle. Simmer until thickened, then add lime and tangerine juice and bring just to a boil, then remove from the kitchen stove. Cool.

Heat enough oil in a wok and fry noodles, taking them out a little at a time when they are slightly puffy and delicately browned.

This can be done a few time in advance. In another wok or frying pan, carefully warm up the sauce -it burns easily- and

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