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Spicy Cold Noodles

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3 tablespoons vegetable oil
2 eggs, beaten
1 clove garlic and 2 shallots, chopped 115 g (4 oz) pork, shredded
115 g (4 oz) peeled raw prawns
1 tablespoon dried shrimp, soaked
1-2 tablespoons preserved vegetable, chopped
55 g (2 oz) bean sprouts
2 small red chillies, seeded and chopped
Salt and freshly ground black pepper
2 tablespoons fish sauce
225 g (8 oz) rice vermicelli, cooked in boiling water for 5 minutes, drained and rinsed
3 tablespoons crushed peanuts
2-3 spring onions, shredded
Coriander sprigs, to garnish


Serves: 4


Heat about 1 tablespoon oil in a wok or pan and scramble the eggs until just set, then break up into small pieces and remove. Heat the remaining oil and stir-fry the garlic and shallots for about 30 seconds.

Add the pork and prawns and continue stir-frying for 1-2 minutes. Add the dried shrimp, preserved vegetable, bean sprouts, scrambled eggs, chillies, salt, pepper and fish sauce. Blend well to make a dressing and stir-fry for 2-3 minutes. Set aside.

Place the vermicelli on a large serving dish or plate, add the spicy dressing with a mound of crushed peanuts and spring onions on top. Serve garnished with coriander.

Note:- Serve with chilli sauce and/or Spicy Fish Sauce.

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