Follow our lead and we’ll have you plating up this vibrant Thai pork noodle dish in half an hour.
Ingredients
- 500ml (2 cups) vegetable oil
- 150g bean vermicelli (glass noodles) (see note)
- 500g pork mince or chicken mince
- 2 cloves garlic
- 2 eggs
- 125g palm sugar or granulated sugar
- 3 limes
- 2 1/2 tablespoons fish sauce
- 2 eschalots
- 50g tofu puffs (see note)
- 2 spring onions
- 2 long red chillies
- 1/3 cup coriander leaves, plus extra, to serve
- 2 cups bean sprouts
Method
- Step 1Heat all but 2 tablespoons oil in a wok over medium heat to 190C (or when a noodle puffs instantly). Loosen noodle bundles. Working with 1 bundle at a time, lower into oil and fry for 5 seconds or until puffed. Turn over and fry for a further 2 seconds. Drain on paper towel. Drain oil from wok. Reserve for another use.
- Step 2Heat 1 tablespoon fresh oil in wok over high heat. Add pork and stir-fry for 2 minutes. Peel garlic, crush into wok, then stir-fry for a further 2 minutes or until pork is cooked through. Transfer to a bowl.
- Step 3Heat remaining 1 tablespoon fresh oil in wok over medium heat. Crack eggs into wok, then, using a spatula, stir for 2 minutes or until scrambled. Add to pork in bowl.
- Step 4Grate palm sugar. Wipe wok clean and place over medium heat with sugar and 2 tablespoons water. Cook, without stirring, for 3 minutes or until a thick syrup. Zest 2 limes into wok, then squeeze over juice. Add fish sauce. Simmer for 2 minutes or until combined, then pour over pork.
- Step 5Peel eschalots, then thinly slice with tofu and onions. Halve 1 chilli. Remove seeds and cut into julienne (matchsticks). Break up noodles. Add eschalots, tofu, onions, chilli, noodles, coriander and bean sprouts to pork and toss to combine.
- Step 6Divide pork mixture among bowls. Cut remaining lime into wedges, thinly slice remaining chilli, then serve with extra coriander.
Notes
This Thai dish is known as mee krob.
Bean vermicelli are sold dried, in bundles, from the Asian section of supermarkets.
Tofu puffs are from Asian food shops and selected supermarkets.
Instead of frying, soak noodles in hot water for 15 minutes, drain, then add in step 5.
- Author: Sophia Young
- Image credit: Mark Roper
- Publication: MasterChef
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