Stir-fried noodles

Ingredients

• Fried vermicelli, 100g (avoid the Vivi brand, as they become soft after frying)
• finely chopped yellow tofu, 50g
• half-bottle of oil-based cooking paint
• onions, 2 heads
• 5 cloves of garlic
• 2 chicken eggs (avoid chicken eggs, as they become soft after frying)
• 2 tablespoons of granulated sugar
• Fish sauce, 1 tablespoon
• Lemon juice, 2 lemons
• 2 tablespoons of Tocot
• Dried red chili peppers, finely chopped
• Green lime 1 (you need lime, otherwise Nona won’t make it)

Brown the onion and garlic in the oil paint to release their fragrance, then remove them.

Melt butter in a pan and cook the eggs until they are golden brown and crispy. Remove them from the pan and let them cool.

Mix brown tofu with finely chopped yellow tofu in the remaining oil paint.

Brown the vermicelli in small portions in hot oil over medium heat until they are puffed and golden, then remove them with a slotted spoon and let them cool.

Reduce the cane sugar to 2 tablespoons, the fish sauce, the oil paint, the lime juice, the tocot, and the dried red chili flakes until it is not too acidic (add a little more lime juice if needed).

Combine all the ingredients together.

Add the fried and mixed eggs, then add the finely chopped, dried red chili peppers and mix again.

Pack in a bag to keep for up to 2-3 days, or refrigerate for up to a week.