Crispy noodles stir-fried with chicken and shrimp

Ingredients

• 100 g of dry rice vermicelli
• 150 g of chicken breast or pork tenderloin
• 100 g of fresh, peeled prawns
• 100 g of tofu
• 1 hot chili pepper
• 2 cloves of garlic
• One piece of ginger
• 1 bulb of garlic or chives
• One handful of cilantro
• 2 tablespoons of fish sauce
• 2 tablespoons of chili sauce
• 1 tablespoon of vinegar
• 1 teaspoon of sugar
• frying oil

Soak the vermicelli noodles for about 2 minutes in very hot water, then drain them thoroughly, ideally on some paper towels.

Cut the tofu into sticks, finely chop the chicken, halve the shrimp, mince the ginger, garlic, and chili pepper, and chop the chives into small pieces.

Heat the oil in a deep frying pan and fry the vermicelli for 40 to 60 seconds, until they are crispy, but not browned.

Pan-fry the tofu, drain it with the vermicelli, and keep the tofu warm.

Empty the frying pan, leaving a little oil behind, then brown the ginger and garlic. Add the meat, and then the shrimp after a few minutes.

Combine the fish sauce, chili sauce, vinegar, sugar, and a little hot pepper, then pour into a frying pan and bring to a boil.

Add the scallions and stir vigorously, then incorporate the chopped cilantro and tofu.

Arrange the crispy vermicelli in 4 empty plates and top with the stir-fry.