MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Taiwanese Meefun
Categories: Pasta, Mushrooms, Vegetables, Herbs
Yield: 4 servings
5 oz Dried rice vermicelli
4 Dried shiitake mushrooms
5 tb Vegetable oil
2 lg Eggs; lightly beaten
2 lg Shallots; thin sliced
Salt
1 lg Carrot; in thin matchsticks
1/4 sm Green cabbage; shredded
8 oz Baked or smoked tofu; in
- thin matchsticks
3 tb Soy sauce
1 ts Ground white pepper
1/4 c Fresh cilantro; rough
- chopped
Chile oil; to serve
In a medium bowl, cover rice vermicelli in cold water and soak
until softened, 5 to 10 minutes. Drain and set aside. Soak dried
shiitake mushrooms in warm water until hydrated and softened, about
10 minutes, then drain and slice 1/4" thick.
Heat 2 tb oil in a large, deep skillet over medium. Add beaten
eggs, swirl to create an even layer, and cook until eggs are set
and cooked through, about 1 minute. Transfer the cooked eggs onto a
cutting board. Let cool slightly, then cut into matchsticks. Set
aside.
Return the skillet to the stove and raise heat to medium-high. Add
remaining 3 tb vegetable oil, the shallots and shiitake mushrooms.
Season with salt. Cook, stirring frequently, until the edges of
shallots begin to brown, 3 to 4 minutes.
Add carrot, season with salt, and cook, stirring frequently, until
softened but still crisp, 1 to 2 minutes. Add cabbage, season with
salt, and cook, stirring frequently, until slightly wilted, 1 to 2
minutes.
Add tofu, soy sauce, drained rice vermicelli and 1 cup water, and
cook, stirring frequently, until the noodles absorb the water, 5 to
6 minutes. Season with salt and white pepper, and stir in reserved
eggs to combine. Serve topped with cilantro and chile oil.
Recipe by Sue Li
RECIPE FROM:
https://cooking.nytimes.com
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