Mee Grob

Name: Mee Grob
Yield: Serves 4–6
Ingredients: 80 g (2¾ oz/⅓ cup) caster (superfine) sugar; 60 ml (2 fl oz/¼ cup) white vinegar; 100 g (3½ oz) dried rice vermicelli; 100 g (3½ oz) fried tofu puffs, julienned; 1 tablespoon light soy sauce; coriander (cilantro) leaves, to garnish; 60 ml (2 fl oz/¼ cup) fish sauce; oil, for deep-frying; 1 boneless, skinless chicken breast, thinly sliced; 1 tablespoon sweet chilli sauce; 8 green beans, sliced on the diagonal; 4 garlic cloves, crushed; 1 onion, chopped; 4 dried Chinese mushrooms; 6 spring onions (scallions), thinly sliced; 8 raw prawns (shrimp), peeled and deveined, tails intact; 30 g (1 oz/⅓ cup) bean sprouts, trimmed

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

4 dried Chinese mushrooms
oil, for deep-frying
100 g (3½ oz)

Noodles

Method

Put the mushrooms in a heatproof bowl, cover with boiling water and soak for 20 minutes. Drain and squeeze dry, discard the stems and thinly slice the caps.
Fill a wok or deep fryer one-third full of oil and heat to 180°C (350°F), or until a cube of bread dropped into the oil turns golden brown in 15 seconds. Cook the vermicelli in batches for