Mee Grob - cooking recipe

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

Preparation

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