Mee Krop (Crispy Noodles with Caramel Sauce)

• 3 oz. dried thin rice noodles
• peanut or vegetable oilfor deep-frying
• 2/3 cup packed brown sugar
• 1/2 cup lime juice
• 3 Tbsps. dark soy sauce
• 3 Tbsps. fish sauce
• 2 Tbsps. cooking oil
• 1 shallot, minced
• 1/4 lb. boneless, skinless chicken thighs, diced
• 1/4 lb. raw shrimp, shelled, deveined, and coarsely chopped
• 1 oz. pressed bean curd, julienned
• 2 cups fresh bean sprouts

1. Pour oil into a wok to a depth of 1-inch and heat to 375?F. Deep-fry noodles in small batches until they puff and expand, about 5 seconds per batch. Turn then over to cook the other side, then drain on paper towels. Place noodles in a large bowl. 2. Combine sauce ingredients in a small saucepan; bring to a boil. Immediately reduce heat to low and cook for 10 minutes until sauce turns syrupy. 3. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add shallot and stir-fry until fragrant, about 30 seconds. Add chicken and stir-fry for 2 minutes; add shrimp and cook for 30 seconds. Add bean curd; stir-fry for 1 minute. 4. Pour sauce over noodles and toss to coat. Transfer noodles to a serving platter and spoon chicken and shrimp mixture on top. Garnish with bean sprouts. Adapted from Martin Yan’s Asian Favorites (Ten Speed Press) Copyright Yan Can Cook Group 2005