Recipe Archives->Asian Sea->Mee Krob

Crisp-Fried Noodles (Mee Krob)
Serves 4

2 Tbsp fish sauce
2 Tbsp dark soy sauce
juice of 2 limes
1/4 cup brown sugar
oil, for deep frying
6 oz rice sticks
4 eggs, lightly beaten
1 medium onion, finely diced
3 cloves garlic, minced
1 small red or green chile, seeds removed, finely minced
3/4 lb minced pork, diced chicken, or peeled shrimp, or a mixture
1 or 2 green onions, sliced, for garnish

In a small bowl, combine fish sauce, soy sauce, lime juice, vinegar
and sugar and set aside In a wok or deep skillet, heat oil to 350F.
Drop approximately an ounce of rice sticks into the oil; they will
puff up and rise to the top of the oil in only a few seconds.  Turn
them over once and fry until crisp, about 15 seconds in all.  Transfer
finished noodles to a pan lined with paper towels and continue
frying the batter in small batches. Keep noodles warm in a low oven.

Dip a hand in the beaten egg and holding your hand approximately 8
inches above the hot oil, drizzle egg over the surface in a random
pattern. Continue with about half the egg mixture, forming a lacy
network of egg. Fry until golden brown on underside, turn over once,
and brown on other side. Transfer to a plate and drain on papertowel.
Repeat with remaining egg. Heat a second wok over medium-high heat
and add approximately 2 Tbsp of oil from the first wok. Add onion,
garlic and chile and cook until they are fragrant. Add meats or
shrimp and stir-fry just until done.

Stir sugar mixture and add to wok. Bring to a boil and cook until
slightly thickened. Reduce heat to low and add a quarter of the
fried noodles and egg. Stir together and toss to break up noodle
clumps and coat with sauce. Continue adding noodles and eggs in
batches until all are coated with sauce. Transfer to serving platter
and garnish with sliced green onion.

Printable version: mee-krob.txt.