Mee Grob (Crispy Noodles) Recipe
Servings: 4
Ingredients
- 4 c. Oil (for frying)
- 6 ounce Rice vermicelli (sen mee)
- 1/2 c. Vinegar
- 1/2 c. Sugar
- 1 tsp Salt
- 1 tsp Tomato paste
- 3 Tbsp. Garlic Pickle (kratiem dong) see note below
- 2 x Large eggs, beaten
- 1/4 c. Green onions, minced
- 1/4 c. Red bell pepper, minced
- 1/8 c. Chives, minced 1 inch len.
- 4 ounce Fried tofu, small pcs
- 1 Tbsp. Coriander leaves, minced
Directions
- NOTE: Kratiem Dong - Garlic Pickle is really whole garlic cloves which have been pickled in a solution of water, vinegar, sugar and salt.
- Originally a village favorite, this dish then became popular in the cities.
- In a deep fryer or possibly wok, heat the oil to 375F (190C) and fry the rice vermicelli till puffed. Remove and set aside.
- Combine the sauce ingredients in a large skillet and cook for 4 min over medium heat, till of syrupy consistency.
- If you like, fry the beaten Large eggs in a small pan. When cooked remove carefully and slice into thin strips. Set aside.
- Add in the noodles to the pan and mix quickly with the sauce so which they are proportionately coated. Place on a serving dish and sprinkle with the garnish. Serve Immediately.
- Photograph on page 49. (Sorry - you have to buy the book for which
Adding to Planner
