Mee Kati

🛒 Ingredients

• Rice Vermicelli 60 g · 100 kcal
• Pork Shoulder 80 g · 160 kcal
• Coconut Milk 120 g · 200 kcal
• Red Curry Paste 20 g · 20 kcal
• Fermented Soybean Paste 15 g · 15 kcal
• Firm Tofu 40 g · 32 kcal
• Fish Sauce 10 g · 7 kcal
• Palm Sugar 10 g · 38 kcal
• Lime Juice 10 g · 3 kcal
• Vegetable Oil 5 g · 40 kcal
• Bean Sprouts 30 g · 10 kcal
• Chinese Chives 10 g · 3 kcal
• Pickled Mustard Greens 20 g · 5 kcal

👨‍🍳 Instructions

1. Soak rice vermicelli in warm water for 10-15 minutes until softened, then drain well.
2. Heat vegetable oil in a wok or pot over medium heat; add red curry paste and fermented soybean paste, stirring until fragrant.
3. Add sliced pork shoulder and cook until browned, then stir in firm tofu.
4. Pour in coconut milk and bring to a gentle simmer, stirring occasionally.
5. Season with fish sauce, palm sugar, and lime juice; let it simmer for 5-7 minutes until the pork is tender and the sauce has slightly thickened.
6. To serve, place the soaked and drained rice vermicelli into a bowl.
7. Ladle the hot coconut curry mixture over the noodles.
8. Garnish generously with fresh bean sprouts, Chinese chives, and pickled mustard greens.