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Thai Sweet and Sour Fried Noodles (Mee Grob)
Lovely simple dish that packs a mild hit but always enjoyable.
Lovely simple dish that packs a mild hit but always enjoyable.
Prep Time
3
minutes
mins
Cook Time
10
minutes
mins
Total Time
13
minutes
mins
Servings
6
people
Ingredients
750
ml
peanut oil
8
oz
rice noodles
fine
4
oz
ground pork
or chicken
4
oz
Shrimp
peeled and finely chopped
250
ml
firm tofu
chopped
80
ml
white vinegar
80
ml
sugar
80
ml
Thai fish sauce
3
large
eggs
beaten
2
cloves
garlic
thinly sliced
3
medium
hot red chilies
seeded and thinly sliced
1/2
bunch
cilantro
chopped
1/2
bunch
chives
chopped
ground pepper
to taste
Instructions
Heat the oil in a wok or pot over moderate heat until the surface shimmers.
Meanwhile, place the rice noodles in a plastic bag and crush to break them into small pieces.
Test the oil by dropping a few noodles in - they should puff up immediately.
Fry the noodles in small batches and remove from the oil as soon as they have puffed and turned light golden brown.
Place on paper towels to drain the oil.
Drain off all but about 1/4 cup (60 ml) of the oil and stir fry the ground pork or chicken for 2 to 3 minutes, until no longer pink.
Add the shrimp and stir fry for 1 minute. Add the tofu and stir fry for 1 minute.
Stir the vinegar, sugar, and fish sauce together in a bowl until the sugar is dissolved.
Add to the meat mixture and bring to a boil.
Add the beaten eggs and pepper, stirring until the eggs are set.
Add the noodles and the remaining ingredients and stir gently to combine. Serves immediately.
Nutrition
Calories:
1343
kcal
|
Carbohydrates:
25
g
|
Protein:
16
g
|
Fat:
134
g
|
Saturated Fat:
23
g
|
Polyunsaturated Fat:
42
g
|
Monounsaturated Fat:
61
g
|
Cholesterol:
156
mg
|
Sodium:
1128
mg
|
Potassium:
176
mg
|
Fiber:
1
g
|
Sugar:
14
g