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Mee Krob

Deep Fried Crisp Noodles

Mee KrobServes 3-4

150 grams / 1 cup vegetable oil for deep frying
112.5 grams / ¼ lb rice noodles (also called rice vermicelli)
3-4 garlic cloves, crushed
1 small onion, finely chopped
225 grams / ½ lb lean boneless pork, cut into ⅛ inch (0.3 cm) thick, ¼  inch (0.6cm) wide, and 2 inches (5 cm) long
225 grams / ½ lb shrimp, shelled, divined, and cut into ½inch (1.3 cm) pieces
1 fresh tofu (firm), thinly sliced
2 tablespoons nam pla
2 tablespoons tomato paste
1 tablespoon rice vinegar or distilled vinegar
50 grams / ¼ cup sugar
¼ grams / ¼ lb bean sprouts, washed and drained
4 green onions, sliced lengthwise


1 lemon, cut in wedges
1 red fresh chilli, seeded and slivered
Chinese parsley

Have all ingredients prepared as described. Heat about 2 inches (5cm) of oil over high heat 190ºC in a wok.
Fry a small handful of rice noodles until they are golden, about 1 minute on each side.
Using slotted spoon, strain on paper towel and keep warm.
Repeat until all rice noodles are cooked.
Pour off all but 50 grams / ¼ cup of oil, stir-fry garlic and onion for about 1 minute.
Add pork, stir-fry for about 5 minutes.
Add shrimp and tofu, and stir-fry for 2 minutes.
Stir in lemon juice and rind, nam pla, tomato paste, vinegar, and sugar, and continue stirring until heated thoroughly.
Add the puffed noodles and mix gently.
Serve on a large platter with bean sprouts surrounding it.
Garnish with Chinese parsley, lemon wedges, and red chilli strips.

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