Mee Grob

Name: Mee Grob
Ingredients: 3 cups vegetable oil, plus additional, for brushing; 8 oz vermicelli noodles, broken; 2 None eggs, lightly beaten; 8 oz ground pork; 8 oz cooked shrimp, peeled, deveined and chopped; 2 cloves garlic, crushed; 1 None red chili pepper, chopped, plus additional, sliced, to serve; 4 None green onions, diagonally sliced; None None FOR THE DRESSING; 1/3 cup tomato sauce; 1/3 cup lemon juice; 1/3 cup sugar; 2 tbsp plum sauce; 2 tbsp fish sauce

14 ingredients

5 steps

Ingredients

3 cups vegetable oil, plus additional, for brushing
8 oz vermicelli noodles, broken
2 None eggs, lightly beaten
8 oz ground pork
8 oz cooked shrimp, peeled, deveined and chopped
2 cloves garlic, crushed
1 None red chili pepper, chopped, plus additional, sliced, to serve
4 None green onions, diagonally sliced
None None FOR THE DRESSING
1/3 cup tomato sauce
1/3 cup lemon juice
1/3 cup sugar
2 tbsp plum sauce
2 tbsp fish sauce

Directions

1

Heat oil in a large skillet or wok on high heat. Deep-fry the noodles in 2 batches, removing each batch as the noodles puff up (this will happen quickly). Drain on paper towels.
2

Drain all except 1 tbsp oil from pan. Add eggs and cook on high, swirling to cover bottom of pan to make a thin omelet. Remove from pan. Roll up and coarsely chop. Set aside.
3

For the dressing, whisk all ingredients in a medium bowl. Set aside.
4

Brush the pan with a little oil. Add the ground pork. Cook, stirring, for 1-2 mins, until well browned. Add the shrimp, garlic and chili pepper. Cook, stirring, until combined.
5

Add the dressing and stir until sugar has dissolved. Add noodles and toss until combined and heated through. Top with chopped omelet, green onions and sliced chili pepper.