Recipe - Crispy Fried Noodles

3 cup Vegetable oil, for deep fryg
4 ounce Rice vermicelli

SYRUP
One fourth cup Water
One fourth cup Tamarind water =OR= lime
juice
4 tablespoon Sugar

SEASONINGS
One fourth cup Vegetable oil
2 tablespoon Onions, chopped
1 tablespoon Garlic, chopped
1 tablespoon Tomato paste
3 tablespoon Soy sauce

TO FINISH
One half cup Bean sprouts
1 tablespoon Cilantro leaves, chopped
2 Green onions, minced
1 teaspoon Red pepper flakes, optional
Lemon wedges

Heat the oil to very hot. Drop a handful of uncooked noodles into the hot
oil. They will immediately puff up to several times their size. Turn them
over & quickly fry the other side. The entire process only takes a few
seconds. Do not let the noodles brown. Drain on paper towels. Make the
SYRUP by combining the water & tamarind water with sugar in a small pot.
Cook over medium heat until it thickens. Prepare the SEASONINGS by heating
1 tablespoon vegetable oil in a wok or skillet. Add the onion & garlic & stirfry
until lightly browned. Add the tomato paste & soy sauce & stirfry a
further 3 minutes. Clean the bean sprouts & remove the roots if you want.
Place the noodles in a large bowl & pour the SYRUP & SEASONINGS mixture
over them at once & mix thoroughly with your hands. Add the bean sprouts,
cilantro & green onions & mix again, being careful not to break the noodles
into too small pieces. Sprinkle with the red pepper flakes if desired &
serve with the lemon wedges.