Noodle Recipes > Stir-Fry Recipes

Crispy Noodles (Mee Grob)

Crispy Noodles (Mee Grob)

Preparation time: 30 minutes + 20 minutes soaking
Cooking time:: 15 minutes
Serves: 4 - 6


  • 1 chicken breast fillet (about 200 g or 7 oz) sliced thinly
  • 100 g (3 oz) fried tofu, cut into matchsticks
  • 100 g (3 oz) dried vermicelli
  • 4 dried Chinese mushrooms
  • 8 diagonally sliced green beans
  • 4 cloves crushed garlic
  • oil to deep-fry
  • 8 peeled medium prawns
  • ⅓ cup of bean sprouts
  • 1 chopped onion
  • 6 thinly sliced spring onions
  • coriander (cilantro) leaves, to garnish

For the sauce

  • 5 tablespoons of sugar
  • 1 tablespoon sweet chilli sauce
  • 1 tablespoon soy sauce, light
  • cup fish sauce
  • cup of white vinegar


  1. For 20 minutes, soak the mushrooms in boiling water.
  2. Drain, remove the stems and slice the caps thinly.
  3. Fill a wok with ⅓ full of oil and heat to 180 C (350 F).
  4. For 5 seconds cook the vermicelli until puffed and crispy.
  5. Drain on paper towels.
  6. Allow the oil to cool and remove about 2 tablespoons of the oil.
  7. Reheat the wok until very hot. Add the onion and garlic and stir-fry for 1 minute.
  8. Add the mushrooms, chicken slices, green beans and half the spring onion. Stir fry for 2 minutes.
  9. Add the prawns and stir-fry for another 2 minutes.
  10. For the sauce mix the white vinegar, soy sauce, fish sauce, chilli sauce and sugar.
  11. Add the mixture to the wok and stir-fry for 2 minutes.
  12. Bring the wok off the heat and stir in tofu, vermicelli and bean sprouts.
  13. Garnish with the remaining spring onion and coriander.
  14. Serve.

From: www.noodles.net.au

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