Name: Deep-fried noodles with chicken mee krob
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: vegetable oil, for deep-frying; 125 gram dried rice noodles; 1 1/2 tablespoon peanut oil; 2 eggs, beaten lightly; 1 tablespoon water; 500 gram chicken mince; 1/4 cup (60ml) lemon juice; 2 tablespoon fish sauce; 2 tablespoon tomato sauce; 1 teaspoon soy sauce; 2 tablespoon brown sugar; 2 teaspoon finely chopped fresh red thai chillies; 1 tablespoon finely chopped fresh coriander; 3 green onions, sliced thinly; 300 gram firm tofu, chopped coarsely

Ingredients

vegetable oil, for deep-frying

125 gram dried rice noodles

1 1/2 tablespoon peanut oil

2 eggs, beaten lightly

1 tablespoon water

500 gram chicken mince

1/4 cup (60ml) lemon juice

2 tablespoon fish sauce

2 tablespoon tomato sauce

1 teaspoon soy sauce

2 tablespoon brown sugar

2 teaspoon finely chopped fresh red thai chillies

1 tablespoon finely chopped fresh coriander

3 green onions, sliced thinly

300 gram firm tofu, chopped coarsely

Method

1.Heat vegetable oil in large saucepan; deep-fry noodles, in batches, until puffed. Drain noodles on absorbent paper.

2.Heat 1 teaspoon of the peanut oil in large wok or frying pan; pour in half of the combined egg and water. Swirl pan to make a thin omelette; cook until just set. Transfer omelette to chopping board. Roll tightly; cut into thin strips. Repeat with another teaspoon of peanut oil and remaining egg mixture.

3.Heat remaining oil in wok; stir-fry chicken until browned and cooked. Add combined juice, sauces, sugar, chilli and coriander; stir-fry 1 minute. Add onion, tofu and omelette strips; stir-fry until heated through. Just before serving, gently toss noodles through chicken mixture.

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Ingredients

Method

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