Mee krob

Preparation info

  • Serve


    • Difficulty


Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

  • About

One of my favourite memories during my short time working in Singapore is eating this simple Asian vegetable dish of crunchy cooked vegetables, on top of a bed of crispy rice noodles.


  • groundnut or vegetable oil for deep-frying
  • 125 g rice vermicelli noodles
  • 2 tablespoons


Heat the oil in a frying pan or large pan. When the oil is hot add the noodles, a few at a time, until puffed up and cooked - only a matter of seconds. Remove with a slotted spoon onto kitchen paper and drain thoroughly.

Heat a wok or large frying pan with 2 tablespoons of vegetable oil, add