Mee Krob (thai Crisp Fried Noodles) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 bunch: Rice vermicelli, about 8 ounces
Oil for deep frying,
1 large: Onion, finely chopped
5: Garlic cloves, finely chopped
1/2 lbs: Pork fillet, sliced and cut into 1" long pieces
1: Whole chicken breast, boned, sliced and cut into 1" pieces.
6: Dried Chinese mushrooms, (shiitake), soaked and finely sliced.
2 small: Fresh chilies, seeded and finely sliced.
3 tbsp: Soy sauce.,
Juice from 2 limes.,
2 tbsp: Rice vinegar.,
4: Or 5 tablespoons sugar, granulated, brown or palm.
3 tbsp: Fish sauce.,
3 tbsp: Small shrimp++cooked or raw.,
4: Eggs, beaten.
Handful of bean sprouts,
6: Green onions, finely chopped.
4 tbsp: Fresh cilantro, chopped
2: Green onions, cut for decoration.
Directions:
Optional stuff: crab meat, bean curd, dried shrimp
Tear noodles into handful bunches (inside a large shopping bag to
avoid a mess). Heat oil and fry the noodles until they puff up. Flip
over for a few seconds. Do this by bunches and drain in bag. Pour off
oil, leaving 6 tablespoons in wok. Fry the onions and garlic lightly.
Add pork and cook it through. Add chicken and fry until it turns
white. Put in mushrooms and chilies and reduce heat. In a bowl,
combine soy sauce, lime juice, vinegar, sugar and fish sauce. Add to
wok and simmer until liquid is reduced by half and starting to turn
syrupy. Add shrimp and cook for 1 minute. Push contents of wok to
the sides and pour beaten eggs into center of wok. Let set for a
minute then stir and add the bean sprouts and drained noodles. Toss
LIGHTLY (the noodles are fragile) to mix ingredients and then let
heat through. Transfer to serving platter and garnish with cilantro
and green onions.
NOTE: Rice vermicelli are also known as rice sticks or cellophane
noodles depending on where you find them. All the Asian cuisines that
Ive encountered have some variation of them. Use the thinnest you
can find. Other kinds of noodles wont work. When they hit the hot
oil, they kinda go "whooosh" and double or triple in size and turn a
milky white. Kids really like to watch the process. The oil MUST be
fresh and hot (375F to 400F) or the centers may be tough.
This recipe makes enough for 6-8 people. Id recommend halving it
for less than that. Its a sweet/sour dish with the emphasis on the
sweet. Very tasty and rich.
Posted by Stephen Ceideberg; September 28 1992.
Source from luhu.jp
Tear noodles into handful bunches (inside a large shopping bag to
avoid a mess). Heat oil and fry the noodles until they puff up. Flip
over for a few seconds. Do this by bunches and drain in bag. Pour off
oil, leaving 6 tablespoons in wok. Fry the onions and garlic lightly.
Add pork and cook it through. Add chicken and fry until it turns
white. Put in mushrooms and chilies and reduce heat. In a bowl,
combine soy sauce, lime juice, vinegar, sugar and fish sauce. Add to
wok and simmer until liquid is reduced by half and starting to turn
syrupy. Add shrimp and cook for 1 minute. Push contents of wok to
the sides and pour beaten eggs into center of wok. Let set for a
minute then stir and add the bean sprouts and drained noodles. Toss
LIGHTLY (the noodles are fragile) to mix ingredients and then let
heat through. Transfer to serving platter and garnish with cilantro
and green onions.
NOTE: Rice vermicelli are also known as rice sticks or cellophane
noodles depending on where you find them. All the Asian cuisines that
Ive encountered have some variation of them. Use the thinnest you
can find. Other kinds of noodles wont work. When they hit the hot
oil, they kinda go "whooosh" and double or triple in size and turn a
milky white. Kids really like to watch the process. The oil MUST be
fresh and hot (375F to 400F) or the centers may be tough.
This recipe makes enough for 6-8 people. Id recommend halving it
for less than that. Its a sweet/sour dish with the emphasis on the
sweet. Very tasty and rich.
Posted by Stephen Ceideberg; September 28 1992.
Source from luhu.jp