Crispy Noodle Delight

Ingredients

In this East African adaptation of Mee Krob, we incorporate flavors commonly found in East African cuisine. The tangy and slightly spicy sauce is infused with aromatic spices such as cumin, coriander, and turmeric, which are commonly used in East African cooking. Additionally, we garnish the dish with fresh herbs and peanuts, adding a touch of East African flair to the presentation. We alse have the original recipe for Mee krob, so you can check it out.

• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon chili flakes (adjust to taste) 1 teaspoon chili flakes (adjust to taste)
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Peanuts, crushed, for garnish Peanuts, crushed, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 48g, 8g
• Protein: 5g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Cook the rice noodles according to package instructions. Drain and set aside.
2. 2.
   Heat the vegetable oil in a large pan or wok over medium heat.
3. 3.
   Add the sliced onion and minced garlic to the pan and sauté until fragrant and lightly golden.
4. 4.
   Sprinkle the ground cumin, ground coriander, and ground turmeric over the onions and garlic. Stir well to coat the onions with the spices.
5. 5.
   Add the sliced red bell pepper and julienned carrot to the pan. Stir-fry for a few minutes until the vegetables are slightly tender.
6. 6.
   In a small bowl, whisk together the soy sauce, lime juice, honey, chili flakes, and salt.
7. 7.
   Pour the sauce over the vegetables in the pan and stir to combine.
8. 8.
   Add the cooked rice noodles to the pan and toss gently to coat the noodles with the sauce and vegetables.
9. 9.
   Cook for an additional 2-3 minutes, allowing the flavors to meld together.
10. 10.
    Remove from heat and garnish with fresh cilantro and crushed peanuts.
11. 11.
    Serve hot and enjoy the zesty and crispy delight of this fusion dish!

Treat your ingredients with care...

• Rice noodles — Ensure not to overcook the noodles to maintain their crispy texture. Rinse them with cold water after cooking to prevent sticking.
• Red bell pepper — For a milder flavor, remove the seeds and white pith before slicing.
• Chili flakes — Adjust the amount of chili flakes according to your spice preference.

Tips & Tricks

• To add a protein element, you can include grilled tofu or tempeh to the dish.
• For a refreshing twist, squeeze some fresh lime juice over the finished dish before serving.
• If you prefer a sweeter flavor, increase the amount of honey in the sauce.
• Customize the level of spiciness by adjusting the amount of chili flakes.
• Experiment with different garnishes such as sliced green onions or toasted sesame seeds.

Serving advice

Serve the Zesty Noodle Crunch as a main course or as a side dish alongside your favorite East African or Thai-inspired dishes. It pairs well with grilled meats, stir-fried vegetables, or as a standalone meal.

Presentation advice

For an appealing presentation, arrange the crispy noodles on a platter and top them with the sautéed vegetables. Garnish with fresh cilantro and crushed peanuts for an added pop of color and texture.