Crispy fried noodles (Mee grob)

cocina asiatica
Thai kitchen
Crispy fried noodles (Mee grob)
People 4
Portions 4
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prep time
30 min
cooking time
20 min
total time
50 min
prep time
30 min
cooking time
20 min
total time
50 min
  • 100 g of rice vermicelli noodles
  • 2 cups of oil for frying
  • 100 soy curd g (tofu) Fried, in canes
  • 2 cloves of garlic, fine chopped
  • a piece of ginger 4 cm, grated
  • 150 g of chicken mince or
  • pork, or a mixture of both
  • 100 g of peeled prawn tails, fine lyanes
  • 1 tablespoon white vinegar
  • 2 tablespoons of fish sauce
  • 2 tablespoons of sugar Brown
  • 2 tablespoons of chili sauce madein home or bottled
  • 1 teaspoon chopped red chilli
  • 2 canned garlic bun, chopped
  • 1/4 bunch of fresh garlic chives, chopped
  • 1 cup fresh coriander leaves
  1. Soak the noodles in a bowl of hot water for a while 1 minute, drain them and let them dry for 20 minutes. Heat the oil in a wok or sling pan; fry in two batches of soy curds during 1 minute, or until it's golden and crispy. Drain it.
  2. Fria in several batches of 10 seconds the noodles or until they're swollen and crispy. Remove them immenably so they don't soak in oil and drain on absorbent paper. Cool.
  3. Drain the oil from the wok less 1 scoop; warm it tightly and add the garlic, the ginger, minced meat and prawns. Saltelo during 2 minutes, or until it's well-gold. Add vinegar, fish sauce, sugar, chilli and chopped chilli sauce; remove it until it starts to cook.
  4. Just before serving it, add the noodles and the soy curd; stir well and put the chives and coriander.
Recipes easy to https://recetasdecocinafaciles.NET /

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