Rice noodles soaked
Tofu cut into thin strips
Garlic finely chopped
Spring onions finely chopped
Light soy sauce
1 1/2 cups
Red chilli flakes
Eggs lightly beaten with 4 tablespoons of water
Spring onions shredded
Fresh red chillies seeded and chopped
Heat sufficient oil in a wok and deep fry vermicelli noodles till golden and crisp. Drain and place them on an absorbent paper. To make the sauce, heat oil in a wok.
Add tofu and cook over medium heat until crisp. Drain and transfer onto a plate. Add garlic and spring onions to the oil remaining in the wok and stir-fry till golden brown. Add soy sauce, sugar, vegetable stock, lemon juice and red chilli flakes.
Cook, stirring, until the mixture begins to caramelise. Add the tofu and stir until it has soaked up some of the liquid. Take the wok off the heat and set aside. To prepare the garnish, heat oil in a pan. Pour in the eggs in a thin stream to form trails.
As soon as the eggs set, lift them out and place on a plate. Crumble the noodles into the tofu sauce and mix well. Spoon this mixture into warmed serving bowls.
Sprinkle with bean sprouts, spring onion, fried egg strips, red chillies and serve immediately.