Lunch

Crisp fried noodles (mee krob)

The contrast between soft, silken tofu and crispy fried noodles is just one of the things that makes mee krob so utterly moreish. Good thing it's good for you too!
Crisp fried noodles (mee krob)
8
30M

Ingredients

Method

1.Pat tofu with absorbent paper; cut into slices, then cut each slice into 1cm-wide sticks. Spread the tofu on a tray lined with absorbent paper; cover tofu with more absorbent paper, stand for 10 minutes.
2.Heat the vegetable oil in a wok or large saucepan; deep-fry vermicelli, in batches, until puffed. Drain on absorbent paper. Deep-fry tofu, in batches, until browned. Drain on absorbent paper. Cool oil; remove from wok, reserve for another use.
3.Heat 2 teaspoons of the peanut oil in the same cleaned wok; add half of the combined egg and water, swirl wok to make a thin omelette. Cook until egg is just set. Remove from wok; roll omelette, cut into thin strips. Heat 2 more teaspoons of the peanut oil in the same wok.
4.Combine garlic, chillies, sugar, sauces and vinegar in a small bowl; pour half of the chilli mixture into a small jug, reserve. Combine pork in a bowl with half of the chilli mixture. Heat remaining peanut oil in same wok; stir-fry pork mixture for about 5 minutes. Add prawns; stir-fry for 1 minute. Add tofu; stir-fry, until combined.
5.Add remaining chilli mixture, vermicelli and half of the onion; toss. Sprinkle with remaining onion, omelette and coriander.

This recipe is best made close to serving. Not suitable to freeze or microwave.

Note

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