Meekrob - (Crisp Fried Noodles)
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- oil (for frying)
- 100 g dried vermicelli
- 10 cloves garlic
- 6 shallots, roughly chopped
- 100 g minced pork
- 100 g minced chicken
- 100 g chopped prawns
- 300 g bean curd, chopped
- 6 eggs, lightly beaten
- 1⁄2 cup sugar
- 3 tablespoons vinegar
- 2 tablespoons fish sauce
- 4 fresh red chilies, cut into strips to garnish
- 1⁄2 cup bean sprouts, to garnish
- 1⁄2 cup coriander leaves, to garnish
directions
- Deep fry vermicelli in hot oil, turning over.
- (It only takes a few seconds for them to puff and colour).
- Remove noodles from oil and drain on paper towel.
- Keep warm.
- To make the sauce: Heat a little oil in a wok and fry garlic and eschallots until fragrant, but not burnt.
- Add pork, chicken, prawn meat and stir-fry.
- Add bean curd and stir.
- Add eggs and stir to combine.
- Stir until liquid has evaporated and only oil is left in the base of the wok.
- Add sugar and vinegar, stir-fry until absorbed.
- When ready to serve, toss noodles into sauce in the wok, turning gently over low heat.
- Season with fish sauce.
- Turn out onto a platter and serve garnished with chilli, bean sprouts and coriander leaves.
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RECIPE SUBMITTED BY
<p>I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. <br /><br />I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. <br /><br />Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. <br /><br />I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.</p>