Mee Grob

(Crispy Fried Noodles)

Serves 4


Ingredients:

100g dried rice vermicelli
2 cups (500ml) oil
100g tofu, cut into strips
2 clove garlic, finely chopped
4cm piece of fresh ginger, finely grated
150g chicken or pork mince, or a combination of both
100g raw prawn meat, roughly chopped
2 tbsp fish sauce
1 tbsp white vinegar
2 tbsp soft brown sugar
2 tbsp chilli sauce
1 tsp finely chopped red chillies
2 small pieces pickled garlic, chopped
40g fresh garlic chives, chopped
1 cup (30g) fresh coriander leaves


Method:

1. Soak the rice vermicelli in a bowl of boiling water for 1 minute. Drain and allow to dry for about 20 minutes.
2. Heat the oil in a wok or heavy-based frying pan, add the tofu in 2 batches and cook for about 1 minute, or until crisp and golden. Remove and drain on paper towels.
3. Add the completely dry vermicelli to the wok in several batches, cooking for 10 seconds, or until puffed and crisp. Remove from the oil immediately to prevent the vermicelli absorbing too much oil. Drain on paper towels and allow to cool.
4. Drain all but a tablespoon of the oil and reheat the wok over high heat. Add the garlic, ginger, mince and the prawn meat and stir-fry for 3 minutes. Add the fish sauce, vinegar, sugar, chilli sauce and chilli and stir until boiling.
5. Just before serving, return the noodles and tofu to the wok and mix in thoroughly. Toss the pickled garlic, garlic chives and coriander leaves through. Serve immediately to prevent the noodles from becoming soggy.

Nutrition per serve:
Protein 20g;
Fat 65g;
Carbohydrate 35g;
Dietary Fibre 3g;
Cholesterol 65mg;
3275 kj (780 cal)