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Mee Krob

pork, chicken - breast, shellfish

10 dried Chinese mushrooms
1/2 cup dried wood fungus
1/2 pound boneless pork; preferably tenderloin
1 boneless skinless chicken breast
10 green beans
6 green onions
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons lime juice
2 tablespoons fish sauce
1 teaspoon granulated sugar
1/4 teaspoon red pepper flakes
4 ounces rice sticks (dried rice vermicelli)
2 cups (approx) vegetable oil
3 cloves garlic; minced
1 small onion; chopped
1/2 pound large shrimp; shelled and cleaned
2 tablespoons chopped fresh coriander leaves

Crispy fried noodles are easy to cook for a special treat. The noodles are rice sticks or dried rice vermicelli. When they're deep- fried, they swell and puff up. You can prepare them an hour or so in advance. Toppings for the noodles can vary from simple to elaborate and usually have a sweet-sour seasoning. Soak mushrooms and wood fungus, separately, in enough warm water to cover for 20 minutes or until tender, drain. Remove mushroom stems; cut mushrooms and fungus into thin strips. Cut pork and chicken into thin bite-size strips. Cut beans and green onions diagonally into 2-inch lengths. In bowl, combine soy sauce, vinegar, lime juice, fish sauce, sugar and pepper flakes; mix well. Set aside. Place rice sticks in large plastic bag, tear into small bunches. In wok over high heat, heat oil until very hot. Cook a handful of noodles at a time. (Noodles should puff up quickly and crisply; if they don't, the oil isn't hot enough.) Turn once to fry any not cooked on underside. Drain on paper towels. Reheat oil to 375°F and repeat with remaining noodles. Place drained noodles on large serving platter. (Noodles can be prepared a few hours in advance to this point.) Pour off all but 1/4 cup of oil in wok; heat over high heat. Add garlic and onion; stir-fry for 30 seconds. Add pork and mushrooms; stir fry for 5 minutes. Add chicken and stir-fry for 2 minutes. Add shrimp and stir-fry for 2 minutes. Add beans, green onions and wood fungus; stir-fry for 1 minute longer. Add soy sauce mixture and toss to coat. Remove from heat. Add about half of the rice sticks to wok and toss to mix. Spoon over remaining noodles on platter. Sprinkle with coriander and serve immediately.

Contributor: Canadian Living's Light & Easy Cooking - June, 1986

Yield: makes 4 main-co

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