Its taken me a while to get this recipe on here and I don’t know why because it was so tasty and I was so proud of my little self for coming up with such a nice dinner, it’s one I want documented as I’m sure its going to be a regular dish on our dinner table!
Mee Krob is Thai for crispy noodles and this dish comprises pork and prawns with veg and noodles with a sweet and sour dressing scattered with delightful crispy noodles on top for crunch and toastiness. The dish is light, tasty and sweet and can be cooked with any meat or seafood, im keen to try prawn and tofu next time.
100g Vermicelli/Rice Noodles
50g Minced Pork
6 Mushrooms -sliced
2 heads Pak Choi
4 Spring Onions – sliced
6 Mini Corn – sliced lengthways
40ml White Vinegar
40ml Fish Sauce
1 Clove Garlic – finely diced
1 Red Chilli – finely diced
1 handful Coriander – chopped
So first for the crispy noodles – I shallow fried mine in sunflower oil in a small frying pan. Heat the oil and when hot, take a handful of the noodles and break up, gently scatter them in the oil, within seconds they will be puffing up and sizzling, remove them and place on some kitchen paper and put to one side. they should stay crispy when cooled.
Place the remaining noodles in a
bowl of boiling water, cover and leave to soften for 8 minutes.
Transfer the oil from the noodles to a wok or larger frying pan and cook the mince. Whilst the pork is cooking, mix together the vinegar, fish sauce and sugar until the sugar has dissolved. Add this dressing to the pan with the prawns and veggies and bring to the boil. Once the veggies have softened slightly add the garlic and chilli. Whisk the egg and season with a little salt and pepper, quickly pour this into the pan and stir so the egg scrambles and icorporates with the mixture. By now the noodles will have cooked and can be mixed in with the pork and prawns. Stir everything together and toss the coriander in for the last few seconds.
Serve with the crispy noodles scattered on top!