Tong Cu Mian (Crispy Noodles with Sugar and Vinegar)

• 1/2 lb. thin, fresh egg noodles
• 2 Tbs. vegetable oil
• 2 Tbs. granulated sugar, or to taste
• 2 Tbs. red vinegar, or to taste

1. Steam fresh noodles over hot water for 30 seconds.
2. Remove from heat, divide into two sections and set aside.
3. Heat oil in 8-inch skillet over medium heat.
4. When hot, carefully place one section of noodles in skillet, twisting noodles into flat, pancake-like shapes.
5. Pan-fry noodles until golden brown and crispy on both sides.
6. Remove from heat, and drain on paper towels.
7. Place sugar and vinegar in separate small serving bowls.
8. When noodles are cooked, place on platter, cut into sections, and serve with sugar and vinegar.

thin, vegetable oil, sugar, red vinegar

Taken from www.vegetariantimes.com/recipe/tong-cu-mian-crispy-noodles-with-sugar-and-vinegar/ (may not work)