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1
Bring a few inches of oil in a pot or wok to 350f or until a piece of noodle fluffs up immediately.
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2
Cut the noodles into short, manageable lengths with kitchen shears.
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3
Cook a small bundle of noodles at a time - they take only a matter of seconds to puff up, so if you cook them a few at a time, they won't overcook.
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4
As each bundle is cooked, remove and drain on paper towels.
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5
You may choose to keep them warm in the oven at its lowest temperature, but I dont bother.
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6
Heat 1 tablespoon of the oil in a second wok or large skillet.
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7
Add the shallots and stir-fry for 2-3 minutes.
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8
In the meantime, boil a pot of water for the fresh noodles.
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9
Add the garlic, jalapeno (from the first set of ingredients above), bean sprouts, chicken and pork and toss for another 3 minutes or until the ground meat is cooked through.
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10
Toss the fresh noodles into the water for 10 seconds.
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11
That's right, SECONDS.
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12
Remove, drain and rinse quickly in a colander with cool water.
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13
Reduce the heat of the skillet mixture and season with sugar, fish sauce and vinegar and mix well.
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14
Turn off the heat and add the lime juice and soy sauce, if using.
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15
Add the drained fresh noodles and mix gently.
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16
Put 2/3 of the crispy noodles onto a large heated serving dish.
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17
Add the cooked mixture, then the chopped jalapeno, cilantro and scallions and top with the remainder of the crispy noodles and serve.
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18
Alternately you can portion the ingredients out onto 4 dishes.
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19
Let diners scatter more cilantro, scallions, or finely diced jalapenos onto their serving as they wish.
