Mee Krob Recipe
Ingredients
| Egg noodles | 250 Gram | |
| Groundnut or corn oil - 3 tablespoons | ||
| Onion | 1 Large, chopped | |
| Garlic | 2 Clove (5gm) | |
| Chicken breast | 175 Gram, skinned | |
| Pork fillet | 175 Gram | |
| Green beans | 125 Gram, trimmed | |
| Prawns | 125 Gram, peeled | |
| Tofu | 300 Gram | |
| Cider or wine vinegar - 3-4 tablespoons | ||
| Caster sugar | 4 Tablespoon | |
| Soy sauce or anchovy essence - to taste | ||
| Oil – as needed, for deep-frying | ||
| Chilli powder | 1/2 Teaspoon | |
| Bean sprouts – as needed, to garnish | ||
Directions
GETTING READY
1. In a large saucepan, boil water.
2. Add noodles, cover the pan and immediately remove the pan from the heat.
3. Let the noodles sit in boiled water for 6 minutes.
4. Drain thoroughly.
MAKING
5. In a wok or deep heavy frying pan, heat oil.
6. First stir fry onion over moderate heat for 5 minutes until it turns soft.
7. Turn the heat to high.
8. Stir fry garlic, chicken, pork and green beans for 3-4 minutes.
9. Add prawns and tofu, if using.
10. Stir-fry for a further 2-3 minutes.
11. Pour in vinegar, sugar, soy sauce or anchovy essence to taste
12. The sauces should be both sweet and salty in flavor.
13. Remove the pan from the heat.
14. Transfer the mixture into a bowl and keep aside.
15. In a deep-frying pan, heat oil until hot but not smoking.
16. Add 1/4th of the noodles and fry until crisp and lightly brown.
17. Spoon out the fried noodles out of the wok and drain on kitchen paper.
18. Fry the rest of the noodles and drain.
19. Keep 1/4th of the fried noodles aside for garnishing.
FINALISING
20. In a wok, take ½ of the stir fried ingredients, ½ of the remaining stir fried noodles and half of the chilli powder.
21. Toss the ingredients gently to combine and heat thoroughly.
22. Take care not to break the noodles.
23. Once done, transfer to a warm serving platter and cover to keep hot.
24. Repeat the process with remaining stir fried ingredients, noodles and chilli powder.
25. Combine with the first lot of mixture.
SERVING
26. Garnish with the reserved fried noodles and bean sprouts.
27. Serve immediately.
1. In a large saucepan, boil water.
2. Add noodles, cover the pan and immediately remove the pan from the heat.
3. Let the noodles sit in boiled water for 6 minutes.
4. Drain thoroughly.
MAKING
5. In a wok or deep heavy frying pan, heat oil.
6. First stir fry onion over moderate heat for 5 minutes until it turns soft.
7. Turn the heat to high.
8. Stir fry garlic, chicken, pork and green beans for 3-4 minutes.
9. Add prawns and tofu, if using.
10. Stir-fry for a further 2-3 minutes.
11. Pour in vinegar, sugar, soy sauce or anchovy essence to taste
12. The sauces should be both sweet and salty in flavor.
13. Remove the pan from the heat.
14. Transfer the mixture into a bowl and keep aside.
15. In a deep-frying pan, heat oil until hot but not smoking.
16. Add 1/4th of the noodles and fry until crisp and lightly brown.
17. Spoon out the fried noodles out of the wok and drain on kitchen paper.
18. Fry the rest of the noodles and drain.
19. Keep 1/4th of the fried noodles aside for garnishing.
FINALISING
20. In a wok, take ½ of the stir fried ingredients, ½ of the remaining stir fried noodles and half of the chilli powder.
21. Toss the ingredients gently to combine and heat thoroughly.
22. Take care not to break the noodles.
23. Once done, transfer to a warm serving platter and cover to keep hot.
24. Repeat the process with remaining stir fried ingredients, noodles and chilli powder.
25. Combine with the first lot of mixture.
SERVING
26. Garnish with the reserved fried noodles and bean sprouts.
27. Serve immediately.
Chef
