This Crispy Stir Fried Noodles recipe is inspired by the Thai’s sweet and sour mee krob recipe. Mee krob literally means crisp noodles. The vermicelli rice noodles is deep fried until it pops out and tossed in a sweet and sour sauce. The dish is garnish with meat, seafoods or vegetables.
So how come I thought of this dish. I was watching a Youtube channel and I came across Strictly Dumpling Channel which featured this dish and it looks delicious.
So, I searched for recipes and found some decent recipes but I substitute or totally omit some ingredients which are not readily available in the grocery near us. Please be reminded that this is an inspired dish and not and authentic Thai dish.
I went to Thailand in 2018 but I did not got the chance to encounter this dish. What we ate was of course their signature dish, Pad Thai. Mee krob dish got my interest because I’m a fan of crispy noodle dishes. I love the combination of the thick sauce and the crispy noodles. Their texture seems goes really well with each other.
I don’t know how the authentic recipe taste like, however, for sure I got the sweet and sour taste. The chicken and the bean sprouts balances the sweet, sour and savory flavor of the dish. And take note, I got my dad’s approval. He also had it for dinner instead of rice. So, it means I did a good job.
Tips
You can actually use any kind of meat for this dish. My dad has a heart condition so I thought of just using chicken breast as a healthier alternative. However, shrimps or prawns will be a very good choice.
I under seasoned the chicken and unseasoned the bean sprouts for this crispy stir fried noodles recipe. I thought of these ingredients will help to balance the savory flavor of the sauce.
When frying the vermicelli rice noodles make sure the oil is very hot. Then, add small portion at a time because the noodles will puff in an instant. When I said instant, I mean seconds. Do not add big portion of the noodles or you’ll end up in a mess.
This dish must be eaten right away if you want that crunchy texture. The longer you let it sit the soggier the noodles will be. If you like it spicy, add some chopped red chili for that additional kick.
I got the recipe from Youtube’s Spoon Fork Heart Channel. She used tamarind paste, limes and oranges as souring agents. However, I don’t have these so I just end up with our locally sourced calamansi juice. I also added Knorr Savor Rich Chicken Liquid Seasoning for added flavor.
For more noodle dishes check out my Noodle Recipes.
Ingredients
| 3 cups | Cooking Oil |
| 100 grams | Vermicelli Rice Noodles, cut into smaller portion |
| 2 cups | Water |
| 2 pieces | Chicken Breasts |
| 1 Tablespoon | Salt |
| 1/4 teaspoon | Ground Black Pepper |
| 2 Tablespoons | Olive Oil |
| 4 pieces | Eggs, scrambled |
| 2 cups | Bean Sprouts |
| 2 Tablepsoons | Olive Oil |
| 6 cloves | Garlic, chopped |
| 1 bulb | Onion, chopped |
| 1 Tablespoon | Korean Soybean Paste, Maeil Doenjang |
| 3 Tablespoons | Tomato Sauce |
| 2 Tablespoons | Fish Sauce |
| 3 Tablespoons | Calamansi Juice |
| 1 Tablespoon | White Vinegar |
| 1/8 teaspoon | Ground Black Pepper |
| 3 Tablespoons | Chicken Stock |
| 1 Tablespoon | Knorr Savor Rich Chicken Liquid Seasoning |
| 4 Tablespoons | Brown Sugar |
| 1/4 cup | Chopped Green Onion |
| Chopped Red Chili, optional |
Procedure
Heat cooking oil until smoking hot. Drop small portion of vermicelli rice noodles into the hot oil. It will quickly pop out. Slightly submerge the crispy noodles into the oil for 5 second and drain. Set a side.
In a pot, combine water, chicken, salt and ground black pepper. Boil and simmer until the chicken is cooked. Reserve 3 tablespoons of the chicken stock. Slice chicken into desired size and set a side.
In a pan, add olive oil and heat until hot. Add scrambled eggs and keep stirring until the eggs are firm. Chop the scrambled eggs using your spatula and keep stirring. Set a side.
Using the same pan, sauté the bean sprouts until done. Set a side.
Using the same pan, sauté garlic and onion. Add soybean paste, tomato sauce, fish sauce, calamansi juice, vinegar, ground black pepper, chicken stock, Knorr Savor Rich Chicken Liquid Seasoning and brown sugar. Cover and let it simmer over low heat for 5 minutes.
Stir the sauce for 5 minutes or until the sauce thickens in consistency. Transfer the sauce in a bowl.
Using the same pan in low heat setting, add 2 tablespoons of the sauce. Add the crispy noodles and toss until the sauce sticks to the noodles. Gradually add the sauce with continuous tossing until desired taste is achieved.
Add the sliced chicken, scrambled eggs, bean sprouts, chopped green onion and chili.
Crispy Stir Fried Noodles
Ingredients
- 3 cups Cooking Oil
- 100 grams Vermicelli Rice Noodles, cut into smaller portions
- 2 cups Water
- 2 pieces Chicken Breast
- 1 Tablespoon Salt
- 1/4 teaspoon Ground Black Pepper
- 2 Tablespoons Olive Oil
- 4 pieces Eggs, scrambled
- 2 cups Bean Sprout
- 2 Tablespoons Olive Oil
- 6 cloves Garlic, chopped
- 1 bulb Onion, chopped
- 1 Tablespoon Korean Soybean Paste, Maeil Doenjang
- 3 Tablepsoons Tomato Sauce
- 2 Tablespoons Fish Sauce
- 3 Tablespoons Calamansi Juice
- 1 Tablespoon White Vinegar
- 1/8 teaspoon Ground Black Pepper
- 3 Tablespoons Chicken Stock
- 1 Tablespoon Knorr Savor Rich Chicken Liquid Seasoning
- 4 Tablespoons Brown Sugar
- 1/4 cup Chopped Green Onion
- Chopped Red Chili, optional
Instructions
- Heat cooking oil until smoking hot. Drop small portion of vermicelli rice noodles into the hot oil. It will quickly pop out. Slightly submerge the crispy noodles into the oil for 5 second and drain. Set a side.
- In a pot, combine water, chicken, salt and ground black pepper. Boil and simmer until the chicken is cooked. Reserve 3 tablespoons of the chicken stock. Slice chicken into desired size and set a side.
- In a pan, add olive oil and heat until hot. Add scrambled eggs and keep stirring until the eggs are firm. Chop the scrambled eggs using your spatula and keep stirring. Set a side.
- Using the same pan, sauté the bean sprouts until done. Set a side.
- Using the same pan, sauté garlic and onion. Add soybean paste, tomato sauce, fish sauce, calamansi juice, vinegar, ground black pepper, chicken stock, Knorr Savor Rich Chicken Liquid Seasoning and brown sugar. Cover and let it simmer over low heat for 5 minutes.
- Stir the sauce for 5 minutes or until the sauce thickens in consistency. Transfer the sauce in a bowl.
- Using the same pan in low heat setting, add 2 tablespoons of the sauce. Add the crispy noodles and toss until the sauce sticks to the noodles. Gradually add the sauce with continuous tossing until desired taste is achieved.
- Add the sliced chicken, scrambled eggs, bean sprouts, chopped green onion and chili.
