← Back to Search Results
stir-frying Thai
Vegetarian Mee Krob

Photo by:
Comments: 0
 

Recipe

Crisp Noodles with Pressed Bean Curd and Eggs

A very fine rice vermicelli, called mee in Thailand, is used to make this dish. The vermicelli is first fried until it is crisp and then tossed with a hot, sweet, salty, and sour combination of pork, shrimp, pressed bean curd, and eggs. (I have eliminated the pork and shrimp.) This combination has to be cooked until it is quite dry, else the vermicelli turns soggy.

Yield: Serves 4-6

Ingredients

  • 6 ounces mee (see above)
  • Vegetable oil for deep frying, about 2 cups
  • ½ cup very finely chopped, peeled shallots
  • 1 tablespoon peeled and minced garlic
  • 1 to 2 fresh hot green chilies, minced
  • 1 cake pressed bean curd, cut into julienne strips
  • 5 large eggs
  • 1½ teaspoons salt
  • 2 tablespoons Japanese soy sauce
  • ¼ cup distilled white vinegar
  • 2 tablespoons sugar
  • 2 tablespoons tomato ketchup
  • ¼ to ½ teaspoon cayenne pepper
  • Freshly ground black pepper
  • Peel from ½ lemon, cut into very thin, l-inch-long strips
  • ¼ cup fresh Chinese (or other) chives, cut into ½-inch lengths
  • ¼ cup fresh Chinese parsley leaves
  • 1 cup fresh mung-bean sprouts, washed, drained, and patted dry
  • Garnish: additional parsley sprigs

Directions

Soak the mee in hot, not boiling, water for a minute or until they soften. Drain immediately.

Line two large platters with paper towels and keep nearby.

Heat the oil in a wok over a high flame. When very hot, throw in a small handful of mee. Fry for about 30 to 40 seconds, then turn over what will look like a thin pancake of vermicelli. Fry for 30 to 40 seconds on the second side. The mee should turn a lovely reddish-golden color and be quite crisp. Remove it with a slotted spoon and leave to drain on the paper towels. Fry all the mee this way.

Take the wok off the flame and remove all but ¼ cup of the oil. Heat this over a medium flame.

Put in the shallots, garlic, and green chili. Stir and fry until the shallots are lightly browned. Put in the bean curd and stir for a minute.

Now break all the eggs into the wok. Stir for a minute, breaking up the yolks. Add the salt, soy sauce, vinegar, sugar, ketchup, cayenne, and lots of black pepper. Stir and fry until the eggs have solidified completely.

Turn the heat to medium-low. Continue stirring and frying another 15 to 20 minutes or until the mixture is completely dry, lowering heat if necessary.

Just before you are ready to eat, toss the mee with the egg mixture, the lemon peel, chives, and Chinese parsley leaves.

Arrange on a platter. Scatter the bean sprouts over the top and garnish with the additional parsley sprigs.

Notes

From: Thailand

Mee may be bought from Thai grocery stores. Get the thinnest variety available. Fine Chinese rice sticks may be used as a substitute.


© 1981 Madhur Jaffrey
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 6.

395kcal (20%)
1090mg (45%)
35g
1g
24g (37%)
0g
3g (14%)
15g
4g
176mg (59%)
7g
10g
53mg
224mg
87mcg RAE (3%)
9mg (15%)
72mg (7%)
2mg (14%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

spice Spice
by Ana Sortun
cook-with-jamie Cook with Jamie
by Jamie Oliver
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
desserts-4-today Desserts 4 Today
by Abby Dodge
american-masala American Masala
by Suvir Saran
mexican-everyday Mexican Everyday
by Rick Bayless
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?