Mee krob

Name: Mee krob
Yield: Serve 4
Cuisine: Singaporean
Ingredients: groundnut or vegetable oil for deep-frying; 2 tablespoons palm sugar (or brown sugar); 75 g beansprouts; 75 g French beans, topped, tailed and blanched; 4 large spring onions, sliced thinly; 100 g baby sweetcorn; 50 g fresh coriander leaves; 1 teaspoon vegetarian fish sauce (nuoc mam chay) - optional; juice of 1 lime; 1 small butternut squash, peeled and thinly sliced; 100 g oyster mushrooms, cut into strips; 3 garlic cloves, crushed; 2 tablespoons vegetable oil; 6 shallots, finely sliced; 125 g rice vermicelli noodles; 2 tablespoons rice wine vinegar (or white wine vinegar); 100 g firm tofu, cut into 1 cm dice (optional); 50 g peanuts, chopped; 1 red chilli, very thinly sliced

Preparation info

Serve
4

Difficulty
Easy

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.

Ingredients

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

Asia
Singapore
Vegetarian
South East Asia
Pasta

Method

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