Cook the minced pork in a pan with a splash of broth until cooked through. Add a little light soy sauce and set aside. In a large bowl, mix the light soy sauce, fish sauce, sugar, lime juice, 2 tablespoons of broth, and 2 tablespoons of Angry Rooster Thai Tom Yum Chili Crunch until the sugar dissolves. Blanch the bean sprouts briefly and place them in serving bowls. Loosen and rinse the egg noodles, then cook in boiling water for 40–50 seconds. Drain well and toss the hot noodles straight into the sauce, mixing until evenly coated. Divide the noodles between the bowls, add the minced pork, and top with roasted peanuts, chopped spring onions, coriander, and crispy wonton strips. Finish with an extra teaspoon Angry Rooster Thai Tom Yum Chili Crunch on top.
Dry-Tossed Tom-Yum Noodles
