Mi Krop
(Crispy Noodles)

If you have kids. This is it. This is so much fun and tasty. Fun, sticky, crunchy, warm, sweet & sour afternoon snack that was always a horror to clean up. Maybe it was something about tossing the noodles around the kitchen and in the air. I was cursed, they got all over the floor, but my dog loved it.

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

Best slightly warm. For some reason I remember having this with milk or coffee.