CRISPY NOODLES MI KROP

4 cups oil
6oz Rice Vermicelli
Sauce:
½ cup vinegar
½ cup sugar
1 tsp salt
1 tsp tomato paste
3 tbsps garlic pickle
Garnish:
2 eggs, beaten (optional)
1/4 cup green onions, chopped
1/4 cup red bell pepper, chopped
1/8 cup chives
4oz fried tofu, diced
1 tbsp cilantro/coriander leaves chopped

1. In a wok or deep fryer, heat the oil to 375 F (190 C) and fry the rice vermicelli until puffed.
2. Remove and set aside.
3. Combine the sauce ingredients in a large skillet and cook over medium heat for 4 minutes until of a syrupy consistency.
4. If desired, fry the beaten eggs in a small pan. When cooked, remove and slice into strips. Set aside.
5. Add the noodles to the sauce and mix quickly so that they are evenly coated.
6. Place on a serving dish, sprinkle with garnish, and lay the egg strips on the top.
7. Serve immediately.