Madhur Jaffrey'S Vegetarian Mee Krob (Crisp Noodles With Tofu Recipe

Name: Madhur Jaffrey'S Vegetarian Mee Krob (Crisp Noodles With Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces rice vermicelli; 2 cups peanut oil, for frying; 1/2 cup shallot, finely chopped; 1 tablespoon garlic, minced; 2 green chilies, fresh, minced; 8 ounces tofu, cut into julienne strips; 5 large eggs; 1 teaspoon salt; 2 tablespoons soy sauce; 1/4 cup white wine vinegar; 2 tablespoons sugar; 2 tablespoons ketchup; 1/2 - 1 teaspoon cayenne pepper (to taste); 1/4 teaspoon ground black pepper; 1/2 lemon peel, cut into very thin, 1-inch-long strips; 1/4 cup parsley, minced; 1 cup fresh bean sprout

Servings: persons

6 ounces rice vermicelli
2 cups peanut oil, for frying
1/2 cup shallot, finely chopped
1 tablespoon garlic, minced
2 green chilies, fresh, minced
8 ounces tofu, cut into julienne strips
5 large eggs
1 teaspoon salt
2 tablespoons soy sauce
1/4 cup white wine vinegar
2 tablespoons sugar
2 tablespoons ketchup
1/2 - 1 teaspoon cayenne pepper (to taste)
1/4 teaspoon ground black pepper
1/2 lemon peel, cut into very thin, 1-inch-long strips
1/4 cup parsley, minced
1 cup fresh bean sprout

1
Soak noodles in hot (not boiling) water for 1 minute, until softened.
2
Drain immediately.
3
Combine salt, soy sauce, vinegar, sugar, ketchup, cayenne & black pepper in a small bowl.
4
Line 2 large platters with paper towels.
5
Heat oil in wok or sauce-pan over high flame to very hot (200u00b0C or 390u00b0F).
6
Throw in small handful of drained noodles & fry first side for 30-40 seconds.
7
Turn thin pancake to fry an additional 30-40 seconds.
8
Noodles should turn lovely reddish-golden color.
9
Remove with slotted spoon and drain on paper-towelled platters.
10
Repeat for rest of noodles.
11
Remove all but a scant 1/4 c oil & continue in wok or add to large, non-stick fry-pan.
12
Over medium flame, add shallots, garlic, & chilies.
13
Stir until shallots are lightly browned.
14
Add tofu strips and stir for 1 minute.
15
Break all eggs into pan and stir for 1 minute, breaking up yolks.
16
Add the soy sauce/ketchup/vinegar, etc. mixture.
17
Stir and fry until eggs have completely solidified.
18
Reduce heat to medium-low and continue stirring and frying about 15 minutes, until the mixture is completely dry.
19
Just before serving, break up and toss noodles with egg mixture, lemon peel, parsley and bean sprouts.

1074

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 ounces rice vermicelli, 2 cups peanut oil, for frying, 1/2 cup shallot, finely chopped, 1 tablespoon garlic, minced, and more.

Yes, Madhur Jaffrey'S Vegetarian Mee Krob (Crisp Noodles With Tofu falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Madhur Jaffrey'S Vegetarian Mee Krob (Crisp Noodles With Tofu

How did you like this recipe?

Frequently Asked Questions